Unwrap the holiday magic with these delightful Gingerbread Cookie Bites, a bite-sized taste of the season in every mouthful. These miniature wonders are spiced to perfection, blending warm ginger, fragrant cinnamon, and molasses sweetness into a festive flavor explosion.
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This post is sponsored by Selefina Spices. All opinions are my own.
Why you’ll love this recipe
Gingerbread cookie bites are warm and comforting. It’s everything you want in gingerbread packed into bite-sized treats topped with nonpareils. Absolutely perfect for the holiday season.
- Gingerbread bites make a great gift for a Secret Santa. Wrap up the cookies in clear bags or holiday bags and tie them with holiday ribbon for a festive touch.
- It’s classic gingerbread cookies in bite-sized pieces.
- All the warm spices are so familiar in many holiday cookies – ginger, cinnamon, and cloves. These gingerbread cookie bites are sure to become a seasonal favorite with a nice depth of flavor.
- The dough requires chilling so you can make it ahead and keep it in the refrigerator for up to 2 days. Make sure you cover the dough.
- They don’t take long to bake and since they are so small, you can get quite a few on a baking sheet.
- These are very much like traditional gingerbread but made into mini cookies.
What ingredients do I need for gingerbread bites?
Don’t let the list of ingredients overwhelm you, this is an easy recipe to make.
- All Purpose Flour
- Baking Powder
- Baking Soda
- Ground Ginger
- Ground Cinnamon
- Ground Cloves
- Unsalted Butter, at room temperature
- Dark Brown Sugar
- Large Egg
- Pure Vanilla Extract
- Holiday Nonpareils
Tips for recipe success
Use rimmed cookie sheets lined with either parchment paper or a silicone baking mat.
Be sure to use a sharp knife when cutting the cookie bites. Protect your counter by using a cutting board.
Before baking, gently press the nonpareils into the top of the cookie dough so the nonpareils won’t come off the finished cookies. Cool the cookies completely on a wire rack.
How do you serve gingerbread cookie bites?
The holidays are the perfect time of year for any gingerbread cookie recipe. As I mentioned above put them in cellophane bags and tie them with ribbon for gift giving. They are so pretty, they should be seen. If you’re like me and you love to bake treats for others, this is a great option.
When entertaining friends and family, serve coffee or tea after dinner with a few cookies on the saucer. Or place a small bowl on the coffee bar or dessert table. If you go the saucer route, add some of my Christmas Funfetti shortbread bites too. Or include a plain shortbread cookie. Small bites are fun! A sweet treat the whole family will enjoy.
How do you store gingerbread bites?
Store gingerbread bites the same way you’d store gingerbread cookies, in an airtight container.
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- 3 cups 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 unsalted butter, softened
- 1 cup dark brown sugar
- 1 large egg
- ½ cup molasses
- 2 teaspoons pure vanilla extract
- ¼ cup holiday nonpareils sprinkles
- In a medium bowl combine flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well mixed.
- Combine the butter, shortening, dark brown sugar, and egg in the bowl of a stand mixer fitted with the paddle attachment and beat at medium speed until well mixed.
- Scrape down the sides of the bowl with a rubber spatula and add the molasses and vanilla. Continue to mix until combined.
- Gradually add the flour mixture to the butter mixture and beat until smooth.
- Line an 8 x 8-inch square pan with parchment paper, letting some hang over the sides. You'll use these as grips later. Press the dough into into the pan so it's even and flat.
- Sprinkle the nonpareils over the entire surface of the dough and gently press them into the dough.
- Chill for at least two hours.
- Preheat the oven to 375℉. Line a baking sheet with a silicone baking mat or parchment paper.
- Using the parchment overhang, lift the dough out of the pan and set it on a cutting board.
- Using a ruler as a guide, cut the dough into ½-inch cubes. You should get about 10 rows on each side or about 100 small cubes.
- Place the cubes of dough on the lined baking sheet. Leave 1-inch between cubes. You can get about 30 on a sheet.
- Bake at 375℉ for 8 minutes. Let cookies cool on the baking sheet for 2 minutes before transferring to wire racks to cool completely.