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Hi Bold Bakers!
The holidays are in full swing around here so it’s time to share 3 of my favorite single-serving Christmas Cookies including a Gingerbread Man Cookie, a Traditional Shortbread and a Chocolate Crinkle Cookie.
These single-serving cookies are the perfect amount for one very generous cookie and they would also make great gifts this holiday season!
Do you know those times when you want a freshly-baked warm cookie but you don’t want to make a whole batch? Or you just have a small amount of flour and 1 egg left in your fridge? Well, I have come up with a solution: A recipe that will yield you just 1 perfect Big & Bold cookie, and possibly the nicest cookie you have ever had. You will have a freshly-baked cookie in less time than it will take to preheat the oven.
These recipes are great because you can mix them by hand in a small bowl and you just need a few ingredients.
You can even make then in advance and place them in the fridge for up to 4 days, or freeze the dough and bake them off whenever you crave a fresh, warm cookie.
Gingerbread Man Cookie
A Holiday Classic, these cookies are the perfect balance of spice and sweetness. Decorate him with a traditional design or get creative with your icing and candies. However he’s dressed, he will be very well received.
Get a full Gingerbread Men recipe!
Gingerbread Man - Single Serving Holiday Cookies
Ingredients
- 1 ½ tablespoons (½ oz/15g) butter, softened
- 2 tablespoons packed brown sugar
- 2 tablespoons egg
- 1 ½ tablespoons molasses (treacle/ honey)
- ½ cup all-purpose flour
- ¼ teaspoons ground ginger
- ¼ teaspoons ground cinnamon
- 1/8 teaspoons ground cloves (optional)
- ¼ teaspoons baking soda
- pinch of salt
Instructions
- In a bowl, cream butter and brown sugar until light and fluffy.
- Add egg and molasses and mix until combined
- Mix in the flour, ginger, baking soda, cinnamon and salt until combined
- Cover and refrigerate for minimum 30 minutes or until easy to handle.
- Bake at 350F (180C) for 10-12 minutes
- Once cooled store the cookie in an airtight container for up to 3 days
Recipe Notes
Traditional Irish Shortbread
A traditional Christmas cookie back home in Ireland is a Shortbread Cookie. Holidays are about indulgence, so if a cookie with some sugar and vanilla that is held together with butter doesn’t do it for you then I don’t know what will.
Get a full recipe of my Irish Shortbread Cookies.
Giant Sugar Cookie Recipe
Ingredients
- 6 tablespoons (3 oz/90g) butter, at room temperature
- 2 tablespoons sugar , plus extra for sprinkling
- 1/8 teaspoon pure vanilla extract
- 7 tablespoon all-purpose flour
- pinch of salt
Instructions
- In a medium bowl mix together the soft butter, sugar and vanilla until light and pale
- Mix in the flour salt until combine. Your mix might look dry but press it together with your fingers and it will come together to form a dough
- Bake at 350F (180C) for 10-12 minutes or until lightly golden in color
- Once cooled store the cookie in an airtight container for up to 3 days
- In the video I added the vanilla with the flour but I recommend adding it to the butter as it will incorporate into the mix better.
Recipe Notes
Chocolate Crinkle Cookie
As nice to eat as it is to look at, this Chocolate Crinkle Cookie is rich and fudgy in the middle with a sweet coating. It goes perfect with a glass of milk just in case you are looking to get on Santa’s nice list.
Get a full recipe of my Chocolate Crinkle Cookies.
And don’t miss my Holiday Baking Headquarters for more cookies, holiday desserts and baking tips!
Chocolate Crinkle Cookie - Single-Serving Christmas Cookies
Ingredients
- 8 tablespoon white sugar
- 2 tablespoon vegetable oil (or any flavorless oil)
- 1 egg*
- ½ teaspoon vanilla extract
- 8 tablespoons all purpose flour
- 4 tablespoons cocoa powder
- ½ tsp baking powder
- pinch of salt
Instructions
- In a medium bowl mix together the sugar, oil, egg and vanilla. Mix until smooth and shiny.
- Sift over the flour,cocoa powder, baking powder and salt and mix until combine
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes
- Gently shape your cookie into a ball and press down until it is 5 inches width.
- Coat with icing sugar and place onto cookie sheets.
- Bake at 350F (180C) for JUST 10 minutes. This will insure a fudgy soft center.
- Let cool for at least 5 minutes before removing from cookie sheets.
- Enjoy the same day it is baked.
Recipe Notes
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Watch The Recipe Video!
This Recipe Made By Bold Bakers
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About Us
Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
Hi Gemma, I was wondering if it would be possible to substitute the molasses for honey or possibly syrup? Thanks!
Hi Gemma,
On your “Gingerbread Man ” cookie,
Do you use a Regular or Large Gingerbread man Cutter?
I need to buy one. lol
And thank you so very much for having the recipe for 1 Gingerbread cookie!!!!!
Hi Gemma, I Made The Chocolate Crinkle Cookie This Week. After Putting The Dough In The Fridge For Around 40 Mins (At Least 30 Minutes Like You Said), It Looked Runny And Sticky Like A Brownie Batter So I Had To Add In 2-3 Tablespoons More Flour To Make It Look Like Yours In The Video. When I Was Trying To Shape It, It Was Sticking To My Hands So I Just Had To Scoop It On To The Tray And Sprinkle Powdered Sugar Over It. The Taste Was Good, Like A Brownie But I Think This Recipe Calls For… Read more »
Can I make the gingerbread dough, let it sit in the fridge overnight, then bake it off the next day?
Hey i tried d Chocolate crinkle cookie but its not holding its shape…..the batter is not stiff enough…..so should i add in more flour?
Hey, love your recipes! Can I ask what texture the gingerbread is? Is it really crunchy or chewy?
Gemmaaaaa ❤️
I love you so much and I adore your recipes 🙂
I made the chocolate crinkle cookie and it was awesome,, then i made the short bread cookie but it spread while cooking next time i will refrigerate it first ????
Thank you so much for your great recipes ☺️☺️
Are these recipes finicky? My husband and I mixed up double batches of all three. We’ve baked the shortbread cookies. We just formed into two giant round cookies rather than cutting shapes. They spread out on the pan during baking and fell apart once cooked. The other we’ve just started to bake is the gingerbread. The dough remained too sticky to handle, much less roll out to form. I just plopped blobs onto my pan instead. They taste great, but are just a mess. I’ve read back through both recipes and all my measurements were exactly double, except I did… Read more »
The flavor of this chocolate crinkle cookie is a little more complex than the average chocolate cookie.
This is a very sweet cookie but the chocolate crinkle cookie tastes like bitter-sweet chocolate.
hi Gemma could you use baking powder instead of baking soda?