This Easy Single Serve Gingersnap Snickerdoodle Cookie Recipe is the perfect holiday cookie to make when you’re craving something sweet but don’t want a ton of leftover cookies sitting around! I know I always have sweet treats coming in around the holiday season, but sometimes you just need a warm cookie!
Why You’ll Love…
You’ll love how quick and easy these ginger molasses cookies are to make! It’s such a perfect single serve recipe that gives off the perfect vibes gingerbread cookies without any of the hassle! If you’re looking for a fun holiday spin on the classic snickerdoodle cookies, then you’re in luck! The cinnamon sugar coating pairs so perfectly with the warm flavors of the gingersnap dough!
The flavors of these chewy gingerdoodle cookies are the perfect cookie to enjoy during the holiday season! They’re so quick to whip together and makes a perfect small batch of cookies! These would be great to bring to a cookie exchange for a small crowd, or you could even make a few different small batch recipes to make for your guests to enjoy! I’ll link all of my favorite small batch recipes here!
Substitutions and Additions:
I love the combination of the gingersnap and snickerdoodle cookie! Such a delicious gingerdoodle cookie which sounds super cute for the holiday season! Here are a few ways to spice up these cookies!
Add Some Chocolate: From white chocolate chips to dark chocolate, you can really add whatever type of chocolate you want to these cookies! I do think the white chocolate pairs a bit better with these cookies! Plus, it reminds of a gingerbread cookie with the warm brown cookie and white swirls throughout!
Add Some Crunch: You could also add a crunch to these cookies with pecans, walnuts, or even peanuts! I love the combination of the soft chewy texture with a little extra crunch in there!
Swap Your Spices: Change up the spices that you add to these cookies! You can add in chai spice, cardamom, cloves, nutmeg, star anise, or whatever your favorite warm spices are! I have a few different flavored sugar combinations, like a chai spice and white sugar combination, that would be delicious this time of year!
Equipment Needed:
Baking Sheet – Depending on the size of your cookies, you can do either a small or medium cookie sheet!
Parchment Paper – This helps prevent the cookies from sticking to the pan after they’re done baking! Plus, it makes clean up a breeze!
Small Bowl – I use a small glass mixing bowl for this recipe. It’s one of the smaller bowls in my set of glass mixing bowls! I highly recommend having a few different mixing bowls in your kitchen to use depending on the size of your recipe!
Rubber Spatula – For these mini recipes, I like to mix everything together using a rubber spatula! I think it’s just easier than having to deal with an electric mixer! Especially with such a small amount of flour, it could end up getting stuck on the sides of the bowl of a stand mixer and mess up your recipe! So just stick with a spatula and bowl!
Cookie Scoop – Depending on the size of the cookie scoop, you might get more cookies out of this recipe! I like to use a medium cookie scoop to get nice thick cookies! However you can also use a small cookie scoop and end up with a few more cookies! You can also just use a spoon to dollop out the cookie dough as well!
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Ingredient List:
See Recipe Card for Full Details
Step by Step Instructions:
Step 1. In a small bowl, mix together the softened butter, sugar, and brown sugar.
Step 2. Then add in molasses, egg yolk, and vanilla extract.
Step 3: Once the wet ingredients are fully mixed together, add in dry ingredients.
Step 4. Then roll the cookie dough into the cinnamon sugar mixture and place on a prepared baking sheet to bake!
Storage Instructions:
Store any leftover cookies in an airtight container at room temperature for 3-4 days!
Helpful Tips and Tricks
Feel free to experiment with the warm spices you add to these cookies! To get the perfect gingerdoodle cookie dough, I like the combination of ginger, cinnamon, and nutmeg! However you could add a little all spice, or even some ground cloves to punch up the warm flavor combination!
If you’re feeling busy around the holidays, you can always make the dough ahead of time and keep in your fridge/freezer to enjoy a warm cookie every night of the week!
These Small Batch Chewy Gingerdoodles are the perfect christmas cookies to make while enjoying a cozy Christmas movie on the sofa! The combination of a snickerdoodle and gingersnap cookie is full of warm and seasonal spices that will keep you warm all winter long!
Cheers!
-Holly Michelle
Easy Single Serve Gingersnap Snickerdoodle Cookie Recipe
Equipment
- Baking Sheet
- Parchment Paper
- 2 oz Cookie Scoop
Ingredients
- 2 tablespoons Butter room temperature
- 1/2 tablespoon Molasses
- 2 tablespoons Sugar
- 2 tablespoons Brown Sugar
- 1 Egg Yolk
- 1/4 teaspoon Vanilla Extract
- 1/2 cup Flour
- 1/4 teaspoon Cinnamon
- 1/4 teaspoon Ginger
- 1/8 Nutmeg
- 1/8 teaspoon Baking Soda
Cinnamon Sugar Coating:
- 2 tablespoons Sugar
- 1 teaspoon Cinnamon
Instructions
- Preheat oven to 350 degrees.
- Add butter, sugar, brown sugar, and mix together.2 tablespoons Butter room temperature, 2 tablespoons Sugar, 2 tablespoons Brown Sugar
- Add in vanilla extract, molasses, egg yolk and mix until everything is combined.1/2 tablespoon Molasses, 1 Egg Yolk, 1/4 teaspoon Vanilla Extract
- Stir in flour, ginger, cinnamon, nutmeg, and baking soda.1/2 cup Flour, 1/4 teaspoon Cinnamon, 1/4 teaspoon Ginger, 1/8 Nutmeg, 1/8 teaspoon Baking Soda
- Scoop into a ball and roll in the cinnamon sugar coating mixture.2 tablespoons Sugar, 1 teaspoon Cinnamon
- Place on a baking sheet and gently press down into a flatter disk. Bake for about 10-12 minutes.
- Let cool slightly and enjoy!
