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Giant Gingerbread, Shortbread & Crinkle Cookie- Single Serving Christmas Cookies

GIANT Single-Serving Christmas Cookies

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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.

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Get a full Gingerbread Men recipe!

4.88 from 16 votes
Gingerbread Man - Single Serving Holiday Cookies
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 
Servings: 1
Author: Gemma Stafford
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
  1. In a bowl, cream butter and brown sugar until light and fluffy.
  2. Add egg and molasses and mix until combined
  3. Mix in the flour, ginger, baking soda, cinnamon and salt until combined
  4. Cover and refrigerate for minimum 30 minutes or until easy to handle.
  5. Bake at 350F (180C) for 10-12 minutes
  6. Once cooled store the cookie in an airtight container for up to 3 days
Recipe Notes

You can replace the eggs with a 2 tablespoons of apple sauce or silken whipped tofu. If you use a substitute for eggs just know the texture may vary.

Make up the dough up to 4 days in advance

This dough freezes really well also

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.

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Get a full recipe of my Irish Shortbread Cookies.

4.72 from 14 votes
Single Serving Holiday Cookies
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 
Servings: 1
Author: Gemma Stafford
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
  1. In a medium bowl mix together the soft butter, sugar and vanilla until light and pale
  2. 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
  3. Bake at 350F (180C) for 10-12 minutes or until lightly golden in color
  4. Once cooled store the cookie in an airtight container for up to 3 days
  5. 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

Make up the dough up to 4 days in advance.

This dough freezes really well.

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.

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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!

4.87 from 15 votes
Chocolate Crinkle Cookie - Single-Serving Christmas Cookies
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Servings: 1 Cookies
Author: Gemma Stafford
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
  1. In a medium bowl mix together the sugar, oil, egg and vanilla. Mix until smooth and shiny.
  2. Sift over the flour,cocoa powder, baking powder and salt and mix until combine
  3. Cover the dough with plastic wrap and refrigerate for at least 30 minutes
  4. Gently shape your cookie into a ball and press down until it is 5 inches width.
  5. Coat with icing sugar and place onto cookie sheets.
  6. Bake at 350F (180C) for JUST 10 minutes. This will insure a fudgy soft center.
  7. Let cool for at least 5 minutes before removing from cookie sheets.
  8. Enjoy the same day it is baked.
Recipe Notes

You can replace the eggs with a 2 tablespoons of apple sauce or silken whipped tofu. If you use a substitute for eggs just know the texture may vary.

Make up the dough up to 4 days in advance

This dough freezes really well also

 

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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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130 Comments

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  1. Nino on January 10, 2019 at 12:43 pm

    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 ☺️☺️

    • Gemma Stafford on January 11, 2019 at 10:13 am

      Hi there! I’m delighted it, yes that’s the ticket, i highly suggest chilling your dough!

  2. Bristal on December 22, 2018 at 10:13 am

    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 add nearly another 1/4 cup flour to the gingerbread trying to bring it together. I just don’t know where I went wrong. I sure hope the chocolate crinkle cookie comes out right or my Christmas is just ruined (just kidding).

    • Gemma Stafford on December 22, 2018 at 5:43 pm

      Im sorry to hear they didnt come out quite right. To keep cookies from spreading i often pop the dough in the fridge before i shape it, perhaps give that a try next time!

  3. Mide on December 17, 2018 at 7:40 pm

    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.

    • Gemma Stafford on December 18, 2018 at 4:00 am

      Pretty good analysis of this flavor,
      thank you,
      Gemma 🙂

  4. humyra on November 28, 2018 at 6:23 am

    hi Gemma could you use baking powder instead of baking soda?

    • Gemma Stafford on November 28, 2018 at 3:35 pm

      Hi, great question. I would not suggest switching them around.

  5. TonySaliba on March 16, 2018 at 2:25 pm

    Update!! I have made the crinkle cookie 3 times since christmas and the dough kept turning out runy and sticky but today I have made perfection these cookies taste so good❤
    Thank you gemma for the recipe
    I will submit photos right away beacause they turned out amazing (ps: I used your single serving giant cookie recipe to make 5 normal cookies)

    • Gemma Stafford on March 16, 2018 at 3:04 pm

      YEA!
      Thank you Tony for letting us know.
      well done, yes, that is a perfect dough for a few regular cookies, we will be delighted to see your photos,
      Gemma 🙂

  6. TonySaliba on March 16, 2018 at 7:27 am

    I have tried the crinkle cookie like 5 times and it is not working can you please give me some tips….
    Thank you

    • Gemma Stafford on March 16, 2018 at 12:05 pm

      Hi there Tony,
      I do not have enough information to respond.
      Can you tell me how you measured, what you used, how you baked, oven, temp etc.
      This will help me,
      Gemma 🙂

  7. Bekah on February 1, 2018 at 5:07 pm

    Isn’t 8 tablespoons too much sugar for the chocolate crinkle cookie??

    • Gemma Stafford on February 1, 2018 at 9:39 pm

      It’s giant!! around 3 cookies 🙂

  8. Christy on December 24, 2017 at 4:00 pm

    Hey Gemma, for the gingerbread man cookies, do you think it would be fine if I use blackstrap molasses?

    • Gemma Stafford on December 25, 2017 at 5:50 pm

      For sure, Christy. That will work well 🙂

  9. Drishti on December 24, 2017 at 8:37 am

    Hi Gemma.
    For the chocolate crinkle cookie can I use condensed milk as a substitute of egg as the above mentioned substitutes are not easily available. Thanks.
    Drishti.

    • Gemma Stafford on December 24, 2017 at 2:39 pm

      Hi Drishti,

      Yes you can, that should work well.

      Best,
      Gemma.

  10. Rose Quart on December 23, 2017 at 11:43 pm

    Hi Gemma! I love your recipes! They are all sooooo delicous! ( forgive me if my English is not good. Because I am Vietnamese so…)

    • Gemma Stafford on December 24, 2017 at 11:34 am

      Thank you so much, Rose. I’m really glad you like my recipes 🙂

      Gemma.

  11. Venita on December 6, 2017 at 5:39 pm

    Hi Gemma.

    I love your recepies. Thanks for posting.

    • Gemma Stafford on December 7, 2017 at 2:17 am

      Hi Venita,
      Thank you for being here,
      Gemma 🙂

  12. Saadiyah on August 12, 2017 at 7:31 am

    Looking forward to see more of your mug cake recipes….
    You just made things so much easier for me because most of the time I don’t tend to make recipes in large batches…
    Soo, thanks a lot gemma 😍💜💖

    • Gemma Stafford on August 12, 2017 at 11:13 am

      Hi there,
      Thank you, you have cheered me up!
      Gemma 🙂

  13. Amanda on July 31, 2017 at 8:52 am

    On the Gingerbread cookies do you make the dough and leave it refrigerated for 4 whole days and then bake it?

    • Gemma Stafford on August 1, 2017 at 2:26 am

      Hi Amanda,
      you can make, chill and bake all in one day if you wish. You may store it in the fridge if you wish, but it is not essential.
      Is this what you mean?
      Gemma 🙂

  14. Khadija on July 12, 2017 at 4:17 am

    Hi gemma! I cant find unsalted butter over here… can i use oil or margarine instead?

    • Gemma Stafford on July 13, 2017 at 2:16 am

      Hi there,
      You can use salted butter, and then do not add any more salt. you can use a solid margarine, not so much the spread one, but the one in the block if you can get it. buy the best you can find,
      Gemma 🙂

      • Khadija on July 13, 2017 at 7:03 am

        Thnax a lot Gemma… that really helped

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