Name: Mini-batch Ginger Molasses Cookies
Prep time: 10 min
Cook time: 12 min
Ingredients: 1 tbsp (plant) butter softened ((14 g)); 1 1/2 tbsp brown sugar ((18 g) I used dark brown sugar); 1 tsp molasses ((7 g)); drop of vanilla extract; 1/4 cup flour (spooned and leveled) ((30 g) gf all purpose if desired); 1/4 tsp baking powder; 1/4 tsp each of ground cinnamon and ginger; pinch of salt, ground nutmeg and cloves; 1 tsp or so water

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If you love ginger molasses cookies (as much as we do), I swear you will never bother with a full batch recipe including a hand mixer or a stand mixer ever again (unless you’re feeding a crowd of course).

These ”fork mixed” cookies take 10 minutes to put together, no chilling, and 12 minutes to bake.

Pour a cup of tea and yum. You’re done. No leftovers!

As promised, here’s another completely random selection of photos from my camera roll. Pictured are a backyard bbq, a visit to the Franklin Zoo, random yums and a very busy day at Walden Pond (aka Thoreau days are over).

I was so excited I even made step by step pictures below.

So please try them and let me know!

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5 from 6 votes

Mini-batch Ginger Molasses Cookies

Prep Time10

Cook Time12

Course: Breakfast, Dessert, Snack

Keyword: cookies, easy recipes, ginger molasses, gingerbread, gluten-free, holidays, low sugar, plant-based, small-batch, vegan

Servings: cookies

Calories: 152kcal

Ingredients

1 tbsp (plant) butter softened (14 g)
1 1/2 tbsp brown sugar (18 g) I used dark brown sugar
1 tsp molasses (7 g)
drop of vanilla extract
1/4 cup flour (spooned and leveled) (30 g) gf all purpose if desired
1/4 tsp baking powder
1/4 tsp each of ground cinnamon and ginger
pinch of salt, ground nutmeg and cloves
1 tsp or so water

Instructions

Preheat oven to 350F and line a cookie sheet with parchment.
In a small bowl add your butter and sugar. Cream together using a fork (and some elbow grease, should be light and fluffy).
Add molasses and vanilla, beat again.
In a mug or small bowl, combine all dry. Add this to the cream mixture and combine until crumbly.
Add 1/2 tsp water at a time to make a soft non-sticky dough.
Form balls of dough between your palms. (Optional) Roll them in granulated sugar. Flatten gently (they don’t spread too much).
Bake 12 minutes. Cookies will deflate a bit as they cool. Enjoy!