Triple Ginger Cookies (Small Batch Recipe) (2024)

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These Triple Ginger Cookies are crispy, chewy, and absolutely irresistible! Go ahead and indulge, the recipe makes only six cookies – so no leftovers.

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Around here we love a good ginger cookie. But making a homemade batch usually means lots of leftovers for our 2-person household.

So I was thrilled when a reader (Hi, Cheryl!) requested a small batch version and immediately got to work resizing my favorite Joy of Cooking recipe.

Our little downsized recipe makes just six triple ginger cookies. They have soft and chewy middles with crispy edges. But the real superstar is the three types of ginger: ground, fresh, and crystallized.

Each cookie is packed with so much warm and spicy flavor it will stay with you long after the last bite!

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Ingredient Notes

1 Tablespoon Beaten Egg: Please don’t add a whole egg, it will not be pretty. If you’re looking for ways to use up the leftover egg try these toaster oven chocolate chip cookies or cake mix mini cakes.

Fresh Ginger: Peeled and finely grated using a citrus zester or the smallest holes on a box grater.

Crystallized Ginger (aka candied ginger): Chopping it into tiny pieces helps to spread out that unique in-your-face spicy flavor. When shopping, check your grocery store’s bulk bins. The ginger is usually a better price and you can buy just what you need.

Step-By-Step Instructions

1. Start by adjusting your oven’s cooking rack to the middle position and preheating it to 350°F. Since we’re baking just a few cookies, I like to use our toaster oven. Then, grab a quarter sheet pan and lightly grease it or line it with a silicone baking mat.

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2. To make sure the spices get evenly distributed through each cookie, add the flour, baking powder, baking soda, ground ginger, cinnamon, and salt to a small bowl and whisk it together. Then set the bowl aside for a minute.

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3. Next, beat the butter and sugar until light and fluffy (about 1 to 2 minutes). You can do this with a mixer but I usually just use a fork.

4. Stir in the tablespoon of egg, the molasses, and the grated ginger. Lastly, add in the flour mixture and candied ginger and mix until a soft dough forms.

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5. At this point the dough will be pretty soft but using damp hands you should be able to roll it into 6 equal balls. *If the dough is too sticky to roll, pop it in the fridge for 10 minutes and then try again.

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For a premium bakery-style cookie experience you can roll the dough balls in sugar before baking. Though my sister (a fellow ginger fanatic) actually liked the ones without sugar better so maybe try it both ways.

5. Place the cookie balls about 2-inches apart on the prepared pan. You want to give them some space because they will spread during baking.

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6. Bake the cookies for 8 to 10 minutes. You’re looking for firm edges but for the middles to be slightly underdone.

7. The kitchen is going to smell pretty fantastic at this point but before you gobble up your cookies you need to let them cool. Leave them on the pan for a few minutes, then use a cookie spatula to transfer the cookies to a wire rack to cool completely before devouring.

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Recipe FAQs

Can the cookies be made without the egg?

Sure! You can substitute a small flax egg:

  • Combine 1 teaspoon of flax meal and 1 tablespoon of water.
  • Stir well and let the mixture sit for 5 minutes to thicken.
  • Give it a stir and add to the recipe where the egg is called for.

The cookies we baked with the flax egg were more delicate right out of the oven. To keep them from breaking, we let the cookies cool on the pan for 10 minutes before moving them to the cooling rack.

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Why are my cookies turning out flat?

This is usually because the butter was too soft. I made the cookies pictured above on a warm day and the dough was super sticky.

Once I popped the pan into the oven, the butter melted quickly and caused the cookies to spread out flat.They still tasted great but weren’t as thick and chewy.

If your cookies are coming out flat, try chilling the dough for 10 to 15 minutes before rolling and baking.

I want to make a dozen cookies, can the recipe be doubled?

Yes, it can. We tried making a bigger batch doubling all of the ingredients. That dough was a little softer and needed to be refrigerated for about 10 minutes before baking. Otherwise, the cookies turned out the same.

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More Small Batch Baking Recipes

  • Easy Small Batch Chocolate Cookies
  • Mini Sweet Potato Hand Pies
  • Banana Bread For Two
  • Blueberry Coffee Cake (Cake Mix Recipe)
  • Mini Cranberry Orange Snack Cake
  • Toaster Oven Blueberry Muffins
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Small Batch Ginger Cookies

Yield: 6 Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Don’t skip the candied ginger, it gives these delightfully soft and chewy cookies a fun spicy kick.

Ingredients

  • ¼ cup plus 2 tablespoons (47 grams) All Purpose Flour or White Whole Wheat Flour
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Cinnamon
  • ⅛ teaspoon Baking Powder
  • 1/16 teaspoon Baking Soda (half of ⅛ teaspoon)
  • 1/16 teaspoon Salt
  • 1½ tablespoons (21 grams) Unsalted Butter, at room temperature
  • 3 tablespoons (36 grams) Granulated Sugar
  • 1 tablespoon (13 grams) Well-Beaten Egg, do not add the whole egg
  • 1 tablespoon (15 grams) Dark Molasses, not blackstrap molasses
  • ¼ teaspoon finely grated Fresh Ginger (from a ½-inch piece, peeled)
  • 1 tablespoon finely chopped Crystalized Ginger

Instructions

  1. Adjust the oven’s cooking rack to the middle position and preheat to 350°F. If using a toaster oven, select the BAKE setting and use the center or bottom rack placement.
  2. Lightly grease a quarter sheet pan or line with a silicone baking mat.
  3. In a small bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, and salt. Set aside.
  4. In a medium bowl, beat together the butter and sugar until light and fluffy, about 1 to 2 minutes. Add the measured egg, molasses, and grated ginger and stir until smooth. Add in the dry ingredients and candied ginger and mix until a soft dough forms.
  5. Divide dough into 6 equal portions and roll into balls. Place about 2-inches apart on the prepared pan.
  6. Bake cookies until the edges are set and the tops are cracked about 8 to 10 minutes. For soft and chewy cookies, remove the pan from the oven while the middles are still slightly undercooked.
  7. Cool cookies on the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

Convection Toaster Ovens: Reduce temperature to 325°F and bake cookies for 7 to 9 minutes.

To Measure The Egg: Crack an egg into a small bowl, beat with a fork just until blended about 30 seconds, and measure out 1 tablespoon of egg. Store any leftover egg refrigerated in a sealed container for up to 24 hours.

Recipe adapted from Joy of Cooking

Nutrition Information:

Yield: 6Serving Size: 1 Cookie
Amount Per Serving:Calories: 94Total Fat: 3.2gSaturated Fat: 1.9gCholesterol: 17mgSodium: 43mgCarbohydrates: 15.7gFiber: 0.9gSugar: 8.8gProtein: 1.4g

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Triple Ginger Cookies (Small Batch Recipe) (2024)

FAQs

Why are my ginger cookies so hard? ›

“There are some gingerbread recipes that are hard right after baking and need to sit for a few days to soften. Molasses and honey hardens gingerbread, but as the sugar absorbs moisture, it will get softer.”

Why don t my ginger cookies crackle on the top? ›

Not enough leavening (it needs to be strong enough to crack the top once it's set) Using a single-acting baking powder (double acting gives extra rise when it gets heated) Not creaming the fat long enough (creaming cuts little air pockets into the fat, which means the leavening has to do less work)

What's the difference between ginger snaps and ginger cookies? ›

Both are spiced cookies. The main differences are that gingersnaps are typically rolled into balls, while gingerbread is rolled out and cut into shapes. Gingersnaps are also baked slightly longer, which is where they get their snappy crispiness. Gingerbread is typically a little chewier.

Should gingerbread cookies be hard or soft? ›

Should gingerbread cookies be hard or soft? Soft gingerbread biscuits are ideal. They ought to be flexible. However, they should still be somewhat elastic, and if you hold them too firmly because you're so excited to eat them, you might even be able to leave your fingerprints on the cookie!

What ingredient makes cookies harder? ›

Baking powder

Baking powder contains sodium bicarbonate and acidic salts. The reaction of these two ingredients results in a cookie that is soft and thick, but slightly harder.

What happens if you add too much butter to gingerbread cookies? ›

An excessive amount of butter makes it where the flour is unable to absorb the combined fat, which causes the cookie to spread too widely and the sugar to carbonize more easily because it's surrounded by too buttery a dough.

How do you know when ginger cookies are done? ›

Toothpick Test – This is one of the most common ways to check cookie doneness, and it can be used for many other desserts as well. Insert a toothpick into the centre of a cookie. If it comes out with a few moist crumbs clinging to it, the cookies are done.

Why are my ginger cookies bitter? ›

- The darker molasses is, the more bitter it will be. specifically called for. It is extremely bitter and dry.

Why are my ginger cookies flat? ›

The Problem: Your Oven Is Too Hot

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot.

Is Biscoff a ginger cookie? ›

Speculoos, the cookie family to which Biscoff belong, are often described as a type of gingerbread, but that's a little misleading. Aside from their use of caramel sugar, speculoos don't have quite the same bite; their spice blend tends toward aroma rather than heat.

What is a ginger cookie called? ›

In Canada and the United States, the cookies are usually referred to as ginger snaps.

Is there a difference between molasses cookies and gingerbread cookies? ›

Texturally, gingerbread cookies are usually a bit thinner and less soft (depending on the recipe). One of the more obvious differences here is that gingerbread cookies are typically rolled out and cut into shapes and iced while molasses cookies are rolled in sparkling sugar.

What kind of molasses to use for gingerbread cookies? ›

Light molasses is the sweetest and mildest out of the bunch because it is made from the first boiling cycle,” she said. “I like to use this type of molasses because it adds moisture to cookies, resulting in a soft and chewy texture.”

What does molasses do in baking? ›

Molasses serve several purposes in baked goods such as: Sweetening: contributing to sweetness, although with lower intensity than sucrose. Its sweetness decreases as color darkens. Flavor: providing a broad and complex range of flavors, from caramel to bitter notes.

Can you use maple syrup instead of molasses in gingerbread cookies? ›

What is this? Maple Syrup Cookies are very similar to gingerbread cookies, except I replace the molasses with maple syrup and honey. The result is a soft texture with a lighter ginger maple flavor. Honestly, I prefer a softer gingerbread to a crispier one.

What causes homemade cookies to be hard? ›

Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.

Why are my cookies hard instead of chewy? ›

Hard cookies: you are over mixing, baking too long, baking at too high a temperature, or some combination of these. Cakey cookies: not enough brown sugar, too much or too little egg, too much flour, maybe you used baking powder instead of baking soda?

Why do my cookies turn out so hard? ›

According to The Kitchn, this occurs when you over-mix the dough. Mixing the dough naturally causes gluten to develop in the flour, and while you do need a good amount of gluten to give your cookies structure, too much of it will result in hard cookies.

What makes homemade cookies get hard? ›

Over-baking is perhaps the most obvious - too long in the oven and your cookies will dry out, so make sure you time it right. Overworking your dough is another common problem, causing excess gluten strands to form, and making your cookie hard and tough. Fat content can be a cause.

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