Small Batch Gingerbread Cookies

A deliciously easy recipe of small batch gingerbread New York style cookies, stuffed with chocolate chips and fudge pieces, to serve two 

Small batch baking

While my original New York style cookie recipes usually make around 8 to 10 big, bakery-style cookies, I know that sometimes, less is more. Maybe you’re short on freezer space, or maybe you’re just after one or two warm, gooey cookies fresh from the oven, without the extras. That’s exactly why I launched my Small Batch Bakes series a while ago.

Even with a freezer stocked full of cookie experiments, I often find myself wanting a quick baking fix, something indulgent and satisfying, without committing to a whole tray of cookies. That’s where small batch cookie recipes shine.

This series is all about scaling down your favourite recipes, to smaller portions… usually 4 to 6 servings, or in this case, just 2 cookies. Perfectly thick, soft, and packed with all the iconic New York-style flavour, these small batch New York cookies are ideal when you’re baking for two, or just treating yourself.

New york style cookies

New York style cookies have become a viral sensation and it’s easy to see why. These indulgent cookies have consistently been the top performer on my blog, with the New York style chocolate chip cookie leading the way as a fan-favourite. With millions of views and hundreds of five-star reviews, it’s earned its title as the best chocolate chip cookie recipe on the site.

Inspired by my first trip to New York City, these oversized, bakery-style cookies are thick, soft, and irresistibly chewy – just like the famous cookies you’ll find in NYC’s iconic bakeries. Baked to be over twice the size of a regular cookie, this small batch cookie recipe delivers big on flavour and texture, making it perfect for serious cookie lovers who don’t want to bake a full batch.

Whether you’re craving a classic New York chocolate chip cookie, looking for the ultimate small batch stuffed cookie recipe, or just want to bake the best bakery-style cookies at home, this is the must-try cookie recipe you’ve been searching for.

Gingerbread cookies

These gingerbread flavoured cookies are a Christmas favourite that have quickly become a year round staple on my baking blog. Loved for their perfectly balanced spice and soft, chewy texture, this gingerbread cookie recipe has earned rave reviews and continues to grow in popularity every season (especially since quite a few supermarkets have started selling them in the bakery aisle every festive season)

Inspired by classic festive flavours and cosy winter baking traditions, these soft gingerbread cookies are made with brown sugar, and a warming blend of ground ginger, cinnamon, and nutmeg. Unlike your regular gingerbread, this version is thick, tender, and bakery-style – the kind of chewy gingerbread cookie that melts in your mouth with white chocolate and fudge pieces added in.

Perfect for festive gatherings, edible gifts, or simply satisfying a spicy-sweet craving, this small batch recipe delivers bold flavour in every bite – and they are definitely one of the best.

Baking the cookies

This small batch New York style cookie dough is a scaled-down version of my original full-size recipe, carefully adapted to deliver the same thick and delicious texture, just in a smaller portion.

• Butter – Either unsalted butter or a baking spread will do the trick. Both create a deliciously soft texture.
• Sugar – I stick to dark brown soft sugar for its deep, molasses-like flavour. You can use light brown soft sugar instead, it will just be less gingerbread like
• Egg – One egg yolk provides just the right amount of richness and moisture for the dough, without overdoing it on the liquid
• Vanilla Extract – A dash of vanilla adds warmth and depth of flavour, but it’s completely optional.
• Plain Flour – Plain flour is used for better control over rise and spread, since it contains no raising agents.
• Raising Agent – Just baking powder is used here as it’s easier to measure accurately in small quantities than bicarbonate of soda.
• Salt – A pinch of sea salt brings balance and enhances the chocolate and sweetness beautifully but again, is optional
• Chocolate Chips – I went with a mix of white chocolate chips, and a few fudge pieces this time – but you can easily just use white chocolate chips

This dough makes two large, stuffed New York style cookies – perfect for sharing (or not!) – or four regular-sized cookies if you half them.

A full batch? Or another flavour?

My full batch recipe is found here – my gingerbread nyc cookies. I understand some of you may want to make more than just two so if you have found yourself on this small batch recipe, you can make more here. You can also find some other delicious small batch recipes here, such as my small batch new york style cookies, or my small batch stuffed cookies recipe.

I have endless amounts of other cookie recipes that may also tickle your fancy this festive season, including my mince pie cookies, my Christmas NYC Cookies, or even my christmas pudding cookies. 

Tips & Tricks

• This recipe is designed to serve two cookies in the New York style
• If you want to make four cookies, that are slightly smaller, weigh each cookie to 60g and bake for 8-9 minutes
• You can also stuff the cookies with some frozen spread, such as Nutella, if you want a gooey centre 
• The chilling stage of the cookie dough helps create the texture you are after
• You can use any combination of chocolate chips you want
• If you want to make a larger batch, look at my cookie recipe here
• Let me know in the comments what other small batch recipes you would like to see

Small Batch Gingerbread Cookies!

A deliciously easy recipe of small batch gingerbread New York style cookies, stuffed with chocolate chips and fudge pieces, to serve two 

Print Pin Rate

Category: Small Batch

Type: Cookies

Keyword: chocolate chip, Gingerbread

Prep Time: 10 minutes minutes

Cook Time: 11 minutes minutes

Chilling/Cooling: 45 minutes minutes

Total Time: 1 hour hour 6 minutes minutes

Servings: 2 cookies

Author: Jane's Patisserie

Ingredients

• 35 g unsalted butter/baking spread
• 45 g dark brown soft sugar
• 1 egg yolk
• 0.25 tsp vanilla extract (optional)
• 75 g plain flour
• 0.25 tsp baking powder
• 1 tsp ground ginger
• pinch of ground cinnamon
• pinch of ground nutmeg
• pinch of sea salt (optional)
• 60 g white chocolate chips
• 40 g fudge chunks (optional)

Grams - Ounces

Instructions

• Line a small baking tray with parchment paper
• Mix together the butter and sugar
• Add the egg yolk and vanilla and mix
• Add the flour, baking powder, ginger, cinnamon, nutmeg and salt and mix again
• Mix through the chocolate chips and fudge chunks
• Split the dough into two - about 125g each
• Place onto the tray and chill in the fridge for about an hour
• Preheat the oven to 200ºc/180ºc fan
• Bake for 12-14 minutes

Notes

• This recipe is designed to serve two cookies in the New York style
• If you want to make four cookies, that are slightly smaller, weigh each cookie to 60g and bake for 8-9 minutes
• You can also stuff the cookies with some frozen spread, such as Nutella, if you want a gooey centre 
• The chilling stage of the cookie dough helps create the texture you are after
• You can use any combination of chocolate chips you want
• If you want to make a larger batch, look at my cookie recipe here
• Let me know in the comments what other small batch recipes you would like to see

Enjoy!

Find my other recipes on my recipes page!

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