Gingerbread Bites
These Gingerbread Bites are spiced to perfection, blending warm ginger, fragrant cinnamon, and molasses sweetness into a festive flavor explosion.
Servings: 100 bites
Equipment
- Silicone Baking Mat
- Baking Sheets
Ingredients
- 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
Instructions
- 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.
