Small Batch Gingerbread Cookies
These Small Batch Gingerbread Cookies are soft, perfectly spiced and decorated with a simple vanilla icing. They're perfect for Christmas!
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Rolling Pin
- Cookie cutters
Ingredients
Small Batch Gingerbread Cookies
- 120 g (1 cup) all-purpose flour
- ¾ tsp ginger
- ½ tsp cinnamon
- ¼ tsp baking soda
- ⅛ tsp salt
- 56 g (4 tbsp) unsalted butter, softened
- 50 g (1/4 cup) brown sugar
- 30 g (2 tbsp) unsulphured molasses
- 1 egg yolk (save the whites for another recipe!)
- ¼ tsp vanilla extract
Vanilla Icing
- 60 g (1/2 cup) confectioners' sugar
- 2 tsp water
- ¼ tsp vanilla extract
Instructions
Small Batch Gingerbread Cookies
- In a small bowl whisk all-purpose flour, ginger, cinnamon, baking soda and salt. Set aside.
- Use a stand mixer fitted with the paddle attachment to cream softened butter and brown sugar until light and fluffy.
- Add the molasses, egg yolk and vanilla extract until just combined. Scrape the sides of the bowl.
- Add the dry ingredients all at once then mix on low speed until just combined. The dough will be soft but not sticky.
- Shape the dough into a flat disc then wrap tightly with plastic wrap and refrigerate for at least 2 hours or up to 3 days.
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
- On a floured surface, roll out the disc of dough to about 1/4 inch thick. Cut out cookies and place on a baking sheet then freeze for at least 5 minutes.
- Bake cookies for 8 minutes then allow to cool completely (my cookies were 3 inches but you may have to adjust the baking time if your cookies are smaller/larger). You can reroll the dough scraps up to 2 more times.
Vanilla Icing
- In a small bowl mix the confectioners' sugar, water and vanilla extract. The icing is thick but you can add a little bit of water at a time until you reach your desired consistency. Decorate gingerbread cookies as desired.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/8 tsp salt.
- Store Small Batch Gingerbread Cookies in an airtight container for up to a week at room temperature.
- Gingerbread cookie dough wrapped tightly in plastic wrap and placed in a zip-top bag can be frozen for up to 3 months. Thaw in the fridge overnight before rolling and baking.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
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