This perfect sweet and spicy Small-batch Gingerbread Cookie recipe will make 6 to 8 large cookies and about 2 dozen mini gingerbread cookies.
On Tuesday, I posted these Small-batch Giant Christmas Cookies, and today, I have another Christmas cookie for you, Small-batch Gingerbread Cookies!
I LOVE these things! Gingerbread can be super hit or miss for me. 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 that isn’t too much. 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.
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).
If you’re making cupcakes and need some cute cupcake toppers without all the work of a massive batch of gingerbread, this is the recipe you’re looking for, and is actually why I first put this recipe together in the first place last year!
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, which doesn’t dry quite as hard, but looks and tastes GREAT! Plus it takes like 3 ingredients and about two minutes to make.
Trust me, Santa is going to love these.
Small-batch Gingerbread Cookies With Faux Royal Icing
- 1 cup + 2 tablespoons (135g) all-purpose flour measured by weight or using the spoon and sweep method*
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- Pinch of salt
- 2 tablespoons (1oz) unsalted butter room temperature
- 2 tablespoons 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
- 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.
- Use a wooden spoon to stir in flour one-third at a time until well-mixed. 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 90 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!
Gingerbread Adapted From Food Network