If I had a penny for every time somebody asked me for an quick and EASY cookie recipe for their holiday baking this week: This no-chill gingerbread is as easy as it gets 🤩🎄

If you’re the full batch kind of baker and my single-serving gingerbread cookies won’t cut it, you gotta make these. Feel free to double or quadruple it.⁣ They have the best chewy texture and punchy flavor.

Print Recipe

4.75 from 4 votes

Small-batch Gingerbread

Prep Time20

Course: Dessert, Snack

Cuisine: American

Keyword: christmas, christmas cookies, cookies, easy recipes, gingerbread, gluten-free, holiday baking, holiday cookies, holidays, low sugar, plant-based, vegan

Servings: servings

Calories: 142kcal

Ingredients

1/4 cup (plant) butter softened (56 g)⁣
1/4 cup sugar (48 g⁣)
1/4 cup molasses (84 g⁣)
1 1/4 cup flour (150 g)⁣ gf all purpose if desired
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
About 1 tbsp water ⁣

Instructions

Preheat oven to 350F and line a cookie sheet with parchment.⁣
Mix butter, sugar, molasses, salt, baking powder, cinnamon, ginger until well blended.⁣ I use a stand mixer.
Add flour, will be crumbly, add water and mix until a slightly sticky dough forms.⁣
On a floured surface, roll the dough out and cut into shapes. ⁣
Bake for 12 ish minutes. Cool and store sealed in room temp.⁣