Small Batch Gingerbread Cookies

These small batch gingerbread cookies make just 4 medium sized cookies. They are perfectly spiced with ginger, cinnamon, and cloves. The molasses adds that deep, rich flavor that’s a MUST for any good gingerbread cookie. Each cookie is dipped in creamy white chocolate and finished with festive holiday sprinkles for a sweet, seasonal treat without a whole batch of leftovers!

small batch baking, small batch cookies, gingerbread cookies, holiday baking, single serve dessert, white chocolate dipped cookies

dessert

American

Yield: 1

Author: Catherine Campbell

Prep time: 15 MinCook time: 10 MinInactive time: 25 MinTotal time: 50 Min

These quick and easy white chocolate dipped gingerbread cookies taste like Christmas in every bite! This small batch recipe makes just 4 cookies, so you can enjoy a little holiday magic without a mountain of leftovers haunting you like Christmas past, present, and future.

Ingredients

Dough

2 Tbsp (28g) unsalted butter, softened
2 Tbsp (26g) light brown sugar
2 tsp (12g) unsulphured molasses
1 egg yolk
1/2 tsp vanilla extract
1/2 cup (60g) all purpose flour
1/4 tsp powdered ginger
1/4 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp baking soda
1/8 tsp salt

Topping & Decoration

1 Tbsp granulated sugar, for rolling
1/3 cup (55 g) Ghirardelli white chocolate melting wafers
Holiday sprinkles, of your choice

Instructions

In a medium bowl, combine the softened butter and light brown sugar. Whisk for 1–2 minutes until the mixture forms a smooth, fluffy paste.
Add the molasses, egg yolk, and vanilla extract. Whisk until combined.
Fold in the flour, ground ginger, cinnamon, cloves, baking soda, and salt until just combined. Be careful not to overmix. The dough will be soft and slightly sticky!
Cover and refrigerate for 20 minutes to firm up. Meanwhile, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Divide the dough into four equal portions. Roll each portion into a ball, then coat in granulated sugar. Place the dough balls on the prepared baking sheet, spacing them apart.
Using the bottom of a round glass, gently press each dough ball to flatten. Move the glass in a circular motion around the edges to create a neat, rounded shape.
Bake for 9–10 minutes, until the edges are set and the centers still look slightly soft. Allow the cookies to cool on the baking sheet before transferring them to a wire rack.
Place the white chocolate melting wafers in a microwave safe bowl. Microwave for 30 seconds, then stir. If needed, continue heating in 10–15 second intervals, stirring between each until completely melted.
Dip half of each cooled cookie into the melted white chocolate. Add holiday sprinkles before the chocolate sets.
Refrigerate the cookies for about 5 minutes to allow the chocolate to set. Enjoy!