Small Batch Gingersnaps

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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!


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  • 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


  1. Preheat the oven to 350 degrees. 
  2. Line one cookie sheet with parchment paper. 
  3. Whisk together flour, ginger, cinnamon, baking soda and salt; set aside. 
  4. In another small mixing bowl, cream together butter, brown sugar and molasses (I just used a spoon to do this). 
  5. Add egg white and mix until thoroughly combined (dough will be kind of sticky) 
  6. 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. 
  7. Bake for about 10-12 minutes or until the cookies look set and slightly crisp. 
  8. Allow to cool on the cookie sheet or transfer to a wire rack
  9. Makes 10-15 cookies. 
  • 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

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