Gingerbread cookie bites are the perfect treat for the holiday season! These miniature cookies pack all the warm, spiced flavors of traditional gingerbread into bite-sized delights. They’re easy to make, great for sharing, and perfect for snacking or adding to dessert platters. Whether you’re hosting a festive gathering or just craving something cozy, these gingerbread bites will satisfy your sweet tooth.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: powdered sugar or icing for decoration
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients:Â In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves.
- Cream butter and sugar:Â In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy.
- Add wet ingredients:Â Mix in the molasses, egg, and vanilla extract until well combined.
- Combine mixtures:Â Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Shape the bites:Â Scoop out small portions of the dough (about 1 tablespoon each) and roll them into balls. Place the balls onto the prepared baking sheet, spacing them slightly apart.
- Bake:Â Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers remain soft.
- Cool:Â Allow the cookie bites to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Decorate (optional):Â Dust with powdered sugar or drizzle with icing for a festive touch.
Serving and Storage Tips
- Serving:Â Serve the gingerbread cookie bites as a standalone treat, pair them with hot cocoa, or use them to decorate holiday desserts. They’re also perfect as edible gifts!
- Storage:Â Store in an airtight container at room temperature for up to a week. For longer storage, freeze the cookie bites in a sealed container for up to three months.
FAQs
1. Can I make these gingerbread cookie bites gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that your other ingredients are also gluten-free.
2. Can I add other spices to the recipe?
Absolutely! Nutmeg or cardamom can be added for a twist on the traditional gingerbread flavor.
3. How do I prevent the cookie bites from spreading too much?
Ensure your butter is not too soft and chill the dough for 30 minutes before baking if necessary.
4. Can I use dark molasses in this recipe?
Yes, dark molasses will give the bites a richer flavor, but avoid using blackstrap molasses as it can be too bitter.
Enjoy baking your gingerbread cookie bites!
PrintGingerbread Cookie Bites
Gingerbread Cookie Bites are delightful, bite-sized treats that capture the warm, spiced flavors of traditional gingerbread in a convenient, poppable form. They’re perfect for holiday gatherings, gifting, or simply enjoying with a cup of hot cocoa.
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Total Time: 2 hours 37 minutes
- Yield: Approximately 100 cookie bites 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- 4 tablespoons shortening
- ½ cup (1 stick) unsalted butter, softened
- 1 cup dark brown sugar, packed
- 1 large egg
- ½ cup molasses
- 2 teaspoons vanilla extract
- ¼ cup holiday nonpareil sprinkles (optional)
Instructions
- Prepare the Dough:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well combined.
- In a large bowl, beat the softened butter, shortening, and brown sugar together until creamy. Add the egg, molasses, and vanilla extract, and mix until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
- Chill the Dough:
- Press the dough evenly into a parchment-lined 8×8-inch baking pan.
- Sprinkle the top with holiday nonpareil sprinkles, gently pressing them into the dough.
- Cover and refrigerate for at least 2 hours, or up to 8 hours.
- Bake the Cookies:
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
- Remove the dough from the pan and place it on a cutting board. Using a sharp knife, cut the dough into ½-inch cubes, yielding approximately 100 bite-sized pieces.
- Arrange the dough cubes on the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 7 minutes. Allow the cookies to rest on the baking sheet for an additional 2 minutes before transferring them to a wire rack to cool completely.
Notes
- For a festive touch, feel free to use holiday-themed sprinkles.
- Store the cookies in an airtight container at room temperature for up to a week.
- These cookies can be frozen for up to a month; thaw at room temperature before serving.