Small Batch Gingersnaps
The holiday classic ginger molasses cookie made in a smaller batch
The issue I have with traditionally smaller-sized cookies, like gingersnaps, is that recipes generally yield way too many of them. I was dead-set on creating a recipe for the crunchy molasses holiday ginger cookie that is gingersnaps, but on a smaller scale.
These cookies are way better than the store-bought cookies; in fact, I’ve never cared for gingersnaps, because I’ve always been partial to softer cookies. I thought maybe it was because on my first try, I took note that I could have probably baked them a little longer because they had a slight chew to them. But as they cooled down, they became a little bit crunchier. And they maintained their yumminess!
If you are looking for an easy small-batch gingersnap recipe for Christmas (or any time), try this out!
Recipe:
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INGREDIENTS:
- 1/2 cup flour
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- Pinch of salt
- 2 TBS butter Softened
- 1/4 cup dark brown sugar
- 1 tsp molasses
- 1/2 egg white, lightly beaten
- 2 TBS (more if necessary) white sugar, for rolling cookie dough in
DIRECTIONS:
- Preheat the oven to 350 degrees.
- Line one cookie sheet with parchment paper.
- Whisk together flour, ginger, cinnamon, baking soda and salt; set aside.
- In another small mixing bowl, cream together butter, brown sugar and molasses (I just used a spoon to do this).
- Add egg white and mix until thoroughly combined (dough will be kind of sticky)
- Put white sugar in a small bowl (start with a couple tablespoons and add more, if necessary). Roll teaspoon scoops of dough in white sugar.
- Bake for about 10-12 minutes or until the cookies look set and slightly crisp.
- Allow to cool on the cookie sheet or transfer to a wire rack.
- Makes 10-15 cookies.
NOTES:
- Keep an eye on these so they don’t burn! If you want them to be slightly chewy, take them out sooner, and transfer them to a wire rack to cool instead of cooling completely on the cookie sheet
- I used these molasses, but use whatever kind of molasses you have on hand
