• Home
  • About
    • FAQ
    • Privacy & Disclosure
    • Terms & Conditions
  • Contact Me
  • All Recipes
    • Nerdy Recipes
    • Breakfast
    • Main Courses
      • Chicken
      • Pasta
      • Soups
      • Salads
    • Beverages
    • Side Dishes
    • Desserts
      • Bars, Brownies & Blondies
      • Cookies
      • Cupcakes
    • Healthy
    • Easy Weeknight Meals
    • Holiday Recipes
      • Christmas
      • Valentine’s Day
  • Recipes for One
  • Recipes for Two
  • Small-batch Desserts

Baking Mischief

Good Food, Nerdy Recipes, Living Well

  • Breakfast
  • Main Courses
    • Easy Weeknight Meals
    • Beef
    • Chicken
    • Pork
    • Salads
    • Sandwiches
    • Soups
    • Pasta
  • Desserts
    • Bars, Brownies & Blondies
    • Cookies
    • Cupcakes
    • Frozen
  • Side Dishes
You are here: Home / Recipes / Small-batch Gingerbread Cookies With Faux Royal Icing

Small-batch Gingerbread Cookies With Faux Royal Icing

11/29/20 | Christmas, Cookies, Desserts, Holiday Recipes, Recipes

4.8Kshares
Jump to Recipe

This perfect sweet and spicy Small-batch Gingerbread Cookie recipe will make 6 to 8 large cookies and about 2 dozen mini gingerbread cookies.

It’s that time of year again, time to talk about Christmas cookies! Last week, I posted about these Small-batch Snowball Cookies, and today I have another Christmas cookie for you, Small-batch Gingerbread Cookies!

Gingerbread can be a bit hit or miss. Sometimes it’s too spicy, too hard, too soft.

But *this* gingerbread is like the Goldilocks version of gingerbread. It has a great spicy kick without being overpowering. When you bite into them, there’s a little snap, but they’re also a bit chewy, so you aren’t going to break your teeth on these tasty little cookies.

Small-batch gingerbread cookies on a baking rack.

Basically, they’re the best, and since this gingerbread cookie recipe is a small-batch gingerbread cookie recipe, you can whip them up whenever you feel like adding a bit of Christmas to your day.

It will make 6 to 8 largish gingerbread cookies or about 2-dozen bite-sized mini cookies (my favorite).

Ingredient Notes

  • Unsulfured molasses: The standard molasses you buy at the grocery store is usually unsulfured. It will typically say unsulfured right on the label. If you don’t often cook with molasses, it’s a handy ingredient to have around, especially during the holidays, and once opened, it will keep for about a year. In the grocery store, you can usually find it near the syrups in the baking or breakfast aisle.
  • Butter: Salted or unsalted butter is fine here. 
  • Vegetable shortening: The recipe uses a combination of shortening and butter to achieve the best texture possible, but if you don’t have shortening, you can replace the shortening with the same amount of butter. Cookies made with butter will spread a bit more, but will still be great. 
  • Egg yolk: Since this is a small-batch recipe you don’t need a whole egg, just the yolk. For ideas on what to do with the leftover egg white, check out my post What to Do With Leftover Egg Whites (I recommend a small batch of Chocolate Chocolate Chip Muffins).

A handful of small-batch gingerbread cookies.

How to Make Small-batch Gingerbread Cookies

  1. Whisk together the flour, baking soda, and spices in a small bowl.
  2. In a medium bowl, beat together butter, shortening, and sugar until light and fluffy.
  3. Beat in molasses and egg yolk. Switch to a wooden spoon and stir in the flour mixture a third at a time. Mixing in the flour will take a little time. Just keep stirring until it’s all mixed. 
  4. Once your dough comes together, roll it out between two sheets of parchment paper and refrigerate the dough for 45 minutes. 
  5. After the dough is chilled, cut into shapes, refrigerate them for an additional 15 minutes to help them hold their shape in the oven, and then bake until the edges are set. Decorate with icing and enjoy!

Quick Icing for Gingerbread Cookies

And because we are only making a small batch of cookies, I figure you probably aren’t going to want to take the time to make royal icing, so I used a quick faux royal icing on these. 

This icing is made with just 3 ingredients, powdered sugar, milk, and vanilla extract. It won’t pipe as cleanly or dry nearly as hard as real royal icing, but it works well as a quick substitute and tastes fantastic. 

Small batch of gingerbread cookies on a plate with coffee.

FAQ

What kind of molasses do you use for gingerbread cookies?

For these gingerbread cookies, use regular unsulfured molasses. Both light and dark molasses should work, but steer clear of blackstrap molasses which is not as sweet and quite bitter. If you’re wondering what’s up with all the different varieties of molasses, I really like this article on the topic. 

Can I use royal icing on these cookies?

Absolutely. If you want to use royal icing, make up a quick batch and go for it. 

What other frosting can I use for gingerbread cookies?

It might sound odd, but cream cheese frosting is *such* a good combo with gingerbread. You can also go with a plain vanilla frosting if you want something more substantial than icing. 

Why did my gingerbread turn out hard?

If your cookies turned out hard, they were probably baked too long. Next time bake the cookies for a shorter time, just until they begin to look set around the edges. 

Can I freeze these cookies?

Yes! Gingerbread cookies freeze very well. Just store them in an airtight container or freezer bag and they’ll keep in your freezer for up to 2 months. 

My dough is crumbly how can I fix this?

If your dough is crumbly, it’s probably because you ended up with slightly too much flour or had a particularly small egg yolk and there wasn’t enough liquid in your dough. Next time measure your flour with a scale (recommended) or using the spoon and sweep method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).

To fix a crumbly dough, add just a bit of milk or water by the 1/4 teaspoon until the dough comes together. 

Decorated mini gingerbread cookies on a baking rack.

More Christmas Recipes

  • Hot Chocolate
  • Peppermint Mocha
  • Chai Sugar Cookies With Eggnog Glaze
  • Perfect Snickerdoodles

More Small-batch Cookie Recipes

  • Small-batch Chocolate Chip Cookies
  • Small-batch Cut-out Sugar Cookies
  • Small-batch Oatmeal Cookies
  • Small-batch Shortbread Cookies

Or check out my entire Small-batch Cookie Recipe Archive.

Small-batch gingerbread cookies on a baking rack.

Small-batch Gingerbread Cookies With Faux Royal Icing

This perfect sweet and spicy Small-batch Gingerbread Cookie recipe will make 6 to 8 large cookies and about 2 dozen mini gingerbread cookies.
4.91 from 10 votes
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 2 hours hours 5 minutes minutes
Servings (Hover or Click to Change Yield): 8 large cookies
Calories: 189kcal
Author: Tracy

Equipment

  • Parchment paper
  • Handheld electric mixer

Ingredients

Gingerbread

  • 1 cup + 2 tablespoons (135g) all-purpose flour measured by weight or using the spoon and sweep method*
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • Pinch of salt
  • 2 tablespoons (28g) unsalted butter room temperature
  • 2 tablespoons (24g) vegetable shortening room temperature*
  • 3 tablespoons (38g) packed brown sugar
  • 3 tablespoons unsulfured molasses
  • 1 large egg yolk

Faux Royal Icing

  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon to 1 tablespoon milk
  • 1/8 teaspoon vanilla extract

Instructions

Gingerbread Cookies

  • Line a baking sheet with parchment paper or silicone baking mat.
  • In a small bowl, whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt.
  • In a medium bowl, use a hand-held electric mixer to beat butter and vegetable shortening until well-combined. Add sugar and beat on high until light and fluffy, about 1 minute. Add molasses and egg yolk and beat until completely incorporated.
  • Add flour one-third at a time and use a spoon to stir until well-mixed and no streaks of dry flour remain.
  • Roll the dough out 1/4-inch thick between two sheets of parchment paper, slide parchment paper and dough onto a baking sheet or other flat surface, and refrigerate for at least 45 minutes.
  • Preheat your oven to 350°. Cut out cookies, re-rolling dough between parchment paper as needed. Use a metal spatula to transfer cookies to prepared baking sheet and refrigerate for 15 minutes to allow cookies to firm up so they don't spread too much in the oven.
  • Bake for 9 to 14 minutes depending on cookie size, until edges are set. Cool on cookie sheet until cool enough to handle and then transfer to a wire rack to finish cooling.

Faux Royal Icing

  • Whisk together powdered sugar, 1 teaspoon of the milk, and vanilla. Add milk by the 1/4 teaspoon until icing reaches a consistency where if you run a knife through it, it takes 20 seconds to fill back in completely. Transfer icing to a piping bag or disposable plastic bag with the tip cut off and go wild decorating!
  • Allow icing 5 to 10 minutes to set before eating and enjoy!

Notes

*Correct flour measurement is very important in this recipe. For best results, measure by weight or the spoon and sweep method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).
*If you don't have shortening, you can replace it with the same amount of butter (for 1/4 cup butter total).
Did you make this recipe?I'd love to see it! Tag @BakingMischief or hashtag it #BakingMischief.

Gingerbread Adapted From Food Network

Comments | 34 comments

« Small-batch Buckeye Brownie Cookies
Tomato Tortellini Soup »

Comments

  1. Aiya says

    December 11, 2023 at 12:12 pm

    5 stars
    Made these today with my 2 year old. We had a great time and they came out so good! I used only butter and no shortening and they held their shape really well.

    Reply
    • Tracy says

      December 13, 2023 at 8:13 am

      So glad you both enjoyed them!!

      Reply
  2. Lucy Fritts says

    November 20, 2023 at 6:18 pm

    5 stars
    I decided to make a small batch to add a mini dessert to our array of rich pies and cake already on our Thanksgiving menu this week. We decided to sample the scrap cookies (made 4 squarish ones with the scraps) and they’re perfect! We prefer soft cookies so I made about 12 mini Fall shapes and cookie both batches 9 minutes. Tender and delicious with the spot on spice—we will make a double batch for Christmas! Didn’t frost these since we wanted a plain cookie this time but will likely do some next time.

    Reply
    • Tracy says

      November 21, 2023 at 7:11 am

      So thrilled they worked out for you, Lucy!!

      Reply
  3. Beverly says

    December 19, 2021 at 4:24 pm

    5 stars
    Nice and spicy, husband loved them!

    Reply
  4. Terry Ramirez says

    November 23, 2021 at 1:52 pm

    5 stars
    This recipe is great! I substituted pumpkin pie spice for all but the cinnamon.

    Reply
  5. Quinn Underhill says

    December 1, 2019 at 5:57 pm

    Super easy and great flavour. However, my dough was VERY crumbly and hard to work with. As a result my cookies were all different thicknesses. I didn’t have shortening though and used only butter. That could have something to do with my crumbly dough. I will for sure make them again using shortening and a shorter cooking time.

    Reply
    • Tracy says

      December 2, 2019 at 7:46 am

      Hi, Quinn, glad the flavor came out okay! As for the crumbly dough, shortening might help some, but also if you aren’t already, try measuring the flour with a scale or using the scoop and sweep method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife). Too much flour can definitely cause a crumbly dough. Next time, you can also add just a tiny bit (like 1/4 teaspoon) of milk to the dough if it’s still crumbly. Hope that helps!

      Reply
  6. Annie says

    July 24, 2019 at 12:21 pm

    4 stars
    They are delicious. Followed the recipe exactly, baked for 8 minutes. (One of my cookie cutters was pretty small–I think that may explain the quick bake time.) My only issue was the dough was a bit crumbly, most of my gingerbread people lost a limb or two! Still, very yummy. Thanks so much for a great, small batch recipe!!

    Reply
    • Tracy says

      July 24, 2019 at 9:21 pm

      So glad you enjoyed them, Annie!

      Reply
  7. Sand.70 says

    December 18, 2018 at 1:18 pm

    Going to make these tonight , how do you store them once baked?

    Reply
    • Tracy says

      December 18, 2018 at 2:15 pm

      Airtight container at room temperature. Hope you enjoy them!

      Reply
      • San70 says

        December 18, 2018 at 6:18 pm

        5 stars
        Thanks so much made them turned out great just the right amount for my 3yr. Old great grandson.

      • Tracy says

        December 18, 2018 at 6:26 pm

        So thrilled to hear this! Thanks for reporting back!

  8. Jay says

    October 9, 2018 at 4:06 pm

    I am allergic to soybeans, which is an ingredient in regular shortening. Do you have a suggestion of another ingredient to use as a replacement for the shortening? Thanks!

    Reply
    • Tracy says

      October 21, 2018 at 7:06 pm

      Hi, Jay, you can try using all butter, but the cookies won’t keep their shape quite as well. I also did a quick search and it looks like there are a couple brands of shortening that don’t use soy that might be an option if you want to use shortening. Hope that helps!

      Reply
  9. Siobhan Siedziuk says

    March 16, 2018 at 6:21 pm

    Hi! Was just wondering if I could skip refrigerating the dough whilst it’s rolled out and just cut them into shapes and refrigerate those for 90 mins? Instead of refrigerating twice?

    Reply
    • Tracy says

      March 19, 2018 at 8:58 am

      Hi, Siobhan, the dough will be hard to cut into shapes without chilling it first. If you’re in a hurry, you can roll the dough out and then pop it in the freezer until chilled enough to work with. Then just either put the cut-out cookies back in the freezer for a few minutes or chill in the refrigerator. The first chill makes it easier to handle your dough and the second will help keep the cookies from spreading as much in the oven. Hope that helps!

      Reply
  10. Alissa says

    December 16, 2017 at 4:31 pm

    I’m wondering if I can make the dough ahead of time and wrap it up in plastic wrap and then roll out the next day.
    Thanks for your help!

    Reply
    • Tracy says

      December 17, 2017 at 7:37 am

      Hi, Alissa. Should be fine, but you might have to let the dough sit at room temperature for 10 to 15 minutes to warm up just a bit so it doesn’t crack when you roll it out. Hope you enjoy the cookies!

      Reply
  11. SweChi says

    May 2, 2017 at 11:05 pm

    Is the shortening absolutely needed or can it be replaced with butter?

    Reply
    • Tracy says

      May 3, 2017 at 9:40 pm

      Unfortunately it’s needed. Batches with all butter won’t hold their shape well during baking.

      Reply
      • SweChi says

        May 3, 2017 at 10:15 pm

        Thank you for the quick reply! Can’t wait to try these out, trying to find a good recipe for a friend who believes gingerbread should be a year round treat 🙂

      • Tracy says

        May 4, 2017 at 8:38 am

        Ha! I was wondering why I was getting a question about these in May. 😉 Hope she likes them!

  12. Lynn | The Road to Honey says

    December 2, 2016 at 2:15 pm

    These are absolutely adorable Tracy. I’m loving the idea that they are small batch (it’s just the Mr and I so we don’t need dozens upon dozens of cookies laying around) & can be used to make cupcakes all the cuter. As for the faux Royal Icing. . .pure genius. Royal Icing is such a pain to make.

    Reply
    • Tracy says

      December 2, 2016 at 8:36 pm

      Thanks, Lynn. Totally agree on the royal icing. It’s great, but some days, I just DO NOT have it in me to make it. 😉

      Reply
  13. Stephanie@ApplesforCJ says

    December 2, 2016 at 1:19 pm

    These are so cute and would be perfect to make with the children for the Holidays 🙂

    Reply
    • Tracy says

      December 2, 2016 at 8:35 pm

      Thanks, Stephanie! Making these with kids would definitely be tons of fun!

      Reply
  14. Igor @ Cooking The Globe says

    December 2, 2016 at 12:42 pm

    Yay, small batch! I am tired of all those recipes resulting in 40-50 cookies so thanks for that. These gingerbreads look cute!

    Reply
    • Tracy says

      December 2, 2016 at 8:34 pm

      Hehe, thanks Igor!

      Reply
  15. Suchi @elegantmeraki says

    December 2, 2016 at 12:34 pm

    Such beautiful cookies! Simple and looks a stunner

    Reply
    • Tracy says

      December 2, 2016 at 8:33 pm

      Thank you, Suchi! I had way too much fun decorating them. 🙂

      Reply
  16. Amanda says

    December 2, 2016 at 12:31 pm

    These sound perfect! I love gingerbread cookies, but I want to enjoy them and not give the to my daughter to teeth on!. The fact that it is a small batch is appealing. We have a small family and really appreciate a recipe I don’t have to scale down. Small batches are also great for gifts if you want to give several kinds of cookies. Thanks for sharing!

    Reply
    • Tracy says

      December 2, 2016 at 8:33 pm

      Ha! Thanks, Amanda!! 🙂

      Reply
4.91 from 10 votes (4 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome!


Hi, I'm Tracy! Welcome to Baking Mischief, where we realize that not everyone is cooking every night for a family of four. We have delicious sweet and savory recipes, mostly scaled for one or two, and we love our pop culture around here, so keep an eye out for film, book, and TV-inspired treats as well! Read more»
  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Get free recipes delivered to your inbox!

Join the Baking Mischief Newsletter

Subscribe and get recipes delivered to your inbox weekly PLUS a free mini e-cookbook. 

Popular Recipes

Gooey Chocolate S’mores Cupcake with a bite out of it.No Fail Butter and Garlic Green Beans in a white dish.Pesto Chicken Sandwich on Sourdough being picked up.Chicken Shawarma With Yogurt Sauce wrapped in foil on a wooden plate.Easy Carnitas Recipe on a white plate with limes.The BEST Crispy Oven-roasted Broccoli on a baking sheet.

What I’m Loving Now

Small-batch Chocolate Banana Muffin with a bite out of it.Carnitas Enchiladas (Pulled Pork Enchiladas) on a plate with lettuce.Easy Creamy Chicken Noodle Soup in a pot.Easy Peanut Butter Oatmeal Cookies stacked on a plate.

Copyright © 2025 · Tasteful theme by Restored 316

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.