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Want a Christmas cookie in less than 1 minutes? Check out these Holiday Microwave Mug Cookies

Gingerbread Mug Cookies for Two

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Hi Bold Bakers!

Is there any flavor more Christmassy than gingerbread? My Gingerbread Mug Cookies will get you right into the holiday mood. I am all about big and bold desserts that are made for sharing. I have also been called the queen of microwave mug creations, so this recipe is right up my alley, and yours too I think!

My Gingerbread Mug Cookies are so satisfying and ready to eat in minutes. Usually gingerbread cookies are cut into cute shapes like my Homemade Gingerbread Men, and of course made into houses for decorating like my Gingerbread House Log Cabin. I love all of these fun traditions but I find they often go to waste once decorated with frosting and extra bits and bobs. And they are rarely eaten, which is a shame.

These Gingerbread Mug Cookies have all the ingredients of classic gingerbread. They are loaded with aromatic ground ginger and cinnamon, giving it a deep brown color, depending on the sugar you use, and a rich spicy flavor. Micro-bake them for just 1 minute in the microwave and they are done. They are so simple and perfect for whipping up for your next holiday celebration. I top these holiday wonders with a bit of cinnamon sugar to compliment all the spice, and vanilla ice cream is a must, along with an adorable piece of edible holly. Your family and friends will be lining up for these easy to prepare, made to share, Gingerbread Mug Cookies for Two!

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Get two more Christmas Mug Cookies including Mug Sugar Cookies and Hot Chocolate Mug Cookies. And have you seen my Holiday Baking Headquarters page? You’ll find every recipe you could possibly need for the holidays including Christmas Cookies, edible gifts and my best holiday baking tips! And have you seen my Holiday Baking Headquarters page? You’ll find every recipe you could possibly need for the holidays including Christmas Cookies, edible gifts and my best holiday baking tips!

4.24 from 13 votes
Want a Christmas cookie in less than 1 minutes? Check out these Holiday Microwave Mug Cookies
Gingerbread Mug Cookies for Two
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
 
Servings: 2 mug cookies
Author: Gemma Stafford
Ingredients
  • 2 tablespoons (1oz/30g) butter
  • 4 tablespoons sugar (Brown or white)
  • 2 egg yolks
  • 6 tablespoons all purpose flour
  • 1 pinch salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ginger
Instructions
  1. Place butter in the mug and melt in the microwave (about 30 seconds).
  2. Stir in the sugar (brown or white).
  3. beat in the egg yolks, mixing thoroughly.
  4. Add flour, cinnamon, salt and ginger and stir until combined.
  5. Divide the mix between two mugs.
  6. Cook in the microwave separately for about 45 seconds - 1 minute. (This timing is based on my 1200W microwave so check the wattage of your timing may vary)
  7. Serve with a little vanilla ice cream and a sprinkle of cinnamon sugar on top.
Recipe Notes

If you just want to make 1 cookie then 1/2 the recipe.
For a darker result use a dark brown sugar which is rich in molasses.

 

 

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Leslie Vergara
Mikael Bédard
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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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26 Comments

Write a Comment and Review

  1. Sanjna Shanbhag on March 11, 2019 at 4:18 am

    Hi Gemma!!
    I just wanted to ask u what can I use instead of ginger powder in Baking this.

    • Gemma Stafford on March 11, 2019 at 9:24 am

      Hi, you can use cinnamon if you like instead but it will have a different flavor.

  2. Moggiemama on December 9, 2018 at 3:44 pm

    This is the perfect size for empty-nesters. Lovely recipe!

    • Gemma Stafford on December 9, 2018 at 8:10 pm

      Exactly! Perfect for a single serving 🙂

      Gemma.

  3. Chantese on December 6, 2018 at 7:27 pm

    This gingerbread cookie is so delicious!! I love the spice from the cinnamon.

    • Gemma Stafford on December 8, 2018 at 4:59 am

      Hi Chantese,
      that is very good to hear, thank you for this kind review,
      Gemma 🙂

  4. Mikael Bédard on November 22, 2018 at 12:17 pm

    This Gingerbread cookie was delicious! I bought small 7,5 oz ramekins for mug recipes and it makes the result so appealing. Another winner!

    • Gemma Stafford on November 23, 2018 at 4:05 am

      Hi Mikael,
      I saw your results, thank you so much for posting the photo, it really helps other bold bakers.
      Good job, looks really light and fluffy,
      Gemma 🙂

  5. Shal on November 22, 2018 at 12:29 am

    Can you do us the best fruit cake recipe ever??

    • Gemma Stafford on November 22, 2018 at 4:03 am

      Hi Shal,
      My auntie Rosaleen makes a great heavy fruit cake, generally this is a Christmas cake in Ireland and the UK. (https://www.biggerbolderbaking.com/irish-christmas-cake/). this is her recipe. You would need to follow it carefully, especially when it comes to baking. You can bake this recipe in a loaf pan too, you should get a big batter from this recipe.
      Thank you for being in touch,
      Gemma 🙂

  6. Shining on November 7, 2018 at 3:44 am

    I tried to make this for 1 person, I replaced butter with about 1tbs oil (olive oil mixed with something, not sure what-it’s in chinese so I can’t read it, but maybe sunflower oil), I replaced ginger spice with allspice (don’t have ginger spice).

    The taste was good, like french toast, but the consistency was very spongy after about 2min of cooking. I have a 800w microwave with no turn table.

    My brown sugar was very chunky and moist so the batter would not mix properly, so I am not sure if this was the problem or too much oil, or what?

    I also made the mug pizza (no substitutions) and the PB& Bananna mug cake (used 4tbs yogurt to replace eggs) in the same day with similar results of inconsistently cooked dough.

    Do I need to stop and rotate the bowl/mug? The turn dial is set so that do 10sec intervals is not really possible, I can set it to 1min, 2 min, etc and guage about 30secs to open and check.

    Thanks!

    • Gemma Stafford on November 8, 2018 at 5:43 am

      Hi there,
      Yes, you got it! I am not sure about your microwave. The more modern, up to date microwaves, bake in a different way to older models. You may indeed need to reposition the bake in the oven. You also need to monitor it. There is no such thing as an exact baking time for anything really. Ovens vary, the temperature of the ingredients varies, and even the shape of the vessel you use will affect how this bakes. A cup/mug/bowl wider at the mouth than deep works best for these recipes. Check the bake after 30 seconds, then every 10 seconds. When it feels barely firm to the touch on top it is baked. Allow to stand outside the oven for another minute to allow the heat to finish out the bake.
      I hope this is of help, do not give up,
      Gemma 🙂

  7. Sofia El M. on October 20, 2018 at 2:03 am

    Omg Gemma I just made this (I’m eating it right now lol) and it turned out AMAZING! I can’t believe I made this, it tastes just like a traditionally made gingerbread and was done in no time!
    I have also tried your nutella brownie in a mug and it drove me CRAZY.
    Thank you for everything, Gemma❤

    • Gemma Stafford on October 20, 2018 at 7:54 pm

      I’m delighted to hear that Sofia :). Thanks for trying it out.

      Best,
      Gemma.

  8. tammy smith on July 10, 2018 at 3:56 pm

    Can the whole egg be used

    • Gemma Stafford on July 10, 2018 at 7:24 pm

      You could try, Tammy. I don’t think it will make a huge difference 🙂

      Gemma.

  9. Pushpa on December 15, 2017 at 11:57 am

    I made cookie & cream ice cream it really come out very nice my son liked it so much

    • Gemma Stafford on December 16, 2017 at 6:33 am

      Hi there,
      I am very happy to hear this, thank you fro being in touch,
      Gemma 🙂

  10. Raeanne on December 14, 2017 at 6:47 pm

    We just made this “recipe” and it was awesome and SO easy. Can’t wait to try other mug recipes!

  11. Pati on December 13, 2017 at 9:26 pm

    What can be used instead of eggs yolks?

    • Gemma Stafford on December 14, 2017 at 6:09 am

      Hi Pati,
      Condensed milk, flax egg or Greek yogurt should do it for you, try with your usual substitute, see how it works, and experiment a little.
      One Bold Baker told me that condensed milk worked well for her. Thank you for being here with us,
      Gemma 🙂

  12. Pati on December 13, 2017 at 9:24 pm

    How can this be made vegan?

    • Gemma Stafford on December 14, 2017 at 6:14 am

      Hi Pati,

      2 tablespoons (1oz/30g) margarine or 1 1/2 tablespoons of a light vegetable oil.
      4 tablespoons sugar (Brown or white)
      2 flax eggs (or use condensed milk or Greek yogurt)
      6 tablespoons all purpose flour
      1 pinch salt
      ¼ teaspoon cinnamon
      ⅛ teaspoon ginger
      This is worth trying, I have been told by another Bold Baker that the condensed milk worked well for her.
      If you use a flax egg, it is oily, so you may wish to reduce the margarine/oil.
      Experiment with this, you can let us know how you get on with it,
      Gemma 🙂

  13. Matias Wibowo on December 8, 2017 at 4:23 am

    Gemma, if I were to bake this in the oven, what should the temperature and timing be?

    • Gemma Stafford on December 8, 2017 at 4:29 am

      Hi there,
      Bake in a muffin pan, 180C/350F for about 15 mins, in a preheated oven.
      Happy baking,
      Gemma 🙂

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