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.
Small-batch Gingerbread
Servings: 10 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.
Nutrition
Serving: 3 cookies | Calories: 142kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Sodium: 109mg | Potassium: 142mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 142IU | Vitamin C: 0.002mg | Calcium: 27mg | Iron: 1mg