Effortless Mini Gingerbread Cookies: A No-Roll, No-Scoop Recipe for Festive Holiday Baking
Welcome to the ultimate solution for stress-free holiday baking: these incredible mini gingerbread cookies! Crafted from scratch with an ingenious no-scoop, no-roll method, they’re perfectly bite-sized, incredibly soft, and bursting with classic gingerbread flavor. Get ready to bake dozens of delightful two-bite cookies in record time, making them ideal for your next Christmas party, holiday cookie exchange, or simply for enjoying a cozy treat at home. This recipe simplifies traditional gingerbread making, allowing you to create a huge batch of festive goodness without any of the usual fuss. Prepare to impress everyone with these charming, delicious, and incredibly easy-to-make gingerbread morsels!
This remarkable mini gingerbread recipe is truly a game-changer for anyone who loves the festive flavor of gingerbread but dreads the time-consuming process. Designed with the busy baker in mind, this recipe removes the need for tedious scooping or precise rolling, offering a truly hassle-free approach to holiday baking. The dough comes together easily and is simply pressed into a pan, then cut into neat cubes that miraculously transform into perfectly round, charming gingerbread cookies as they bake. It’s a method that promises not only efficiency but also consistently delicious results, ensuring you can enjoy the holiday season without endless hours in the kitchen.
Discover the Magic of Small Gingerbread Cookies
The origin story of this mini gingerbread cookies recipe is quite a happy accident, initially conceived as a creative spin-off from our beloved Christmas gingerbread bites. While attempting to make the bites, a simple mix-up with pan sizes led to a delightful discovery – a batch of perfectly portioned, charmingly round gingerbread cookies that were even easier to make. What started as an unplanned deviation quickly became a favorite, revolutionizing how we approach gingerbread baking. These cookies begin their journey as small, uniform cubes of dough pressed into a baking dish, but as they bake, they elegantly puff up and settle into adorable 2-inch round cookies. This unique technique not only eliminates the need for individual dough balls or intricate cookie cutters but also allows you to produce a massive yield. Each batch generously delivers around 80 of these irresistible small cookies, guaranteeing there’s always more than enough to share with family, friends, and unexpected holiday guests. It’s the ideal recipe for creating a bountiful array of festive treats with minimal effort!
Essential Ingredients for Your Mini Gingerbread Cookies
Crafting these delectable mini gingerbread cookies requires a selection of common pantry staples, each playing a crucial role in achieving that perfect texture and quintessential holiday flavor. Here’s a detailed look at what you’ll need:
– Flour: You will need 3 cups of all-purpose flour. This forms the structural foundation of our cookies, ensuring they hold their shape while remaining tender.
– Leavening agents: To give the cookies a slight lift and delicate texture as they bake, we use a precise combination: 1 teaspoon of baking powder and ¾ teaspoon of baking soda. These work together to create that signature soft chew.
– Salt: A mere ¼ teaspoon of salt is essential. It doesn’t just add flavor; it balances the sweetness and enhances the rich, complex notes of the gingerbread spices, making every bite more vibrant.
– Spices: The heart and soul of any gingerbread cookie! We’re using a generous 1 tablespoon of ground ginger, 2 teaspoons of ground cinnamon, and ½ teaspoon of ground cloves. This trio creates the warm, aromatic, and distinctly festive flavor profile that makes gingerbread so beloved.
– Shortening: Incorporating 4 tablespoons of shortening is key to achieving an incredibly tender cookie texture. Shortening contributes to a softer crumb and helps prevent the cookies from spreading too much, maintaining their delightful mini shape.
– Butter: Use ½ cup (one stick) of unsalted butter, preferably at room temperature. Butter adds a rich, creamy depth of flavor that complements the spices beautifully, contributing to a more luxurious taste and a wonderfully chewy interior.
– Dark brown sugar: One cup of dark brown sugar is crucial for both sweetness and texture. Its higher molasses content not only provides a deeper, more caramelized flavor but also ensures the cookies are wonderfully moist and delightfully chewy.
– Egg: A single large egg acts as a binder, helping to emulsify the ingredients and bring the dough together. It also adds richness and structure to the cookies.
– Molasses: You will need ½ cup of molasses to truly define the authentic gingerbread flavor. Molasses provides the characteristic dark color, deep, earthy sweetness, and essential moisture that gives gingerbread its unique texture and aroma.
– Vanilla: Add 2 teaspoons of vanilla extract. Vanilla might seem subtle, but it plays an important role in enhancing all the other flavors in the dough, adding a layer of warmth and complexity that truly elevates the taste.
– Sprinkles: For a vibrant and festive touch, use 2-3 tablespoons of holiday-colored nonpareil sprinkles. These are pressed into the dough before chilling, adhering beautifully and adding a delightful crunch and cheerful visual appeal to every small cookie.
How to Bake These Delightful Mini Gingerbread Cookies
Follow these straightforward steps to create a batch of perfectly spiced, mini gingerbread cookies that are sure to become a holiday tradition:
- Combine Dry Ingredients: In a small bowl, thoroughly whisk together the flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, and ground cloves until all ingredients are uniformly blended. This ensures even flavor distribution throughout the dough.
- Cream Wet Ingredients: In a large bowl, or using the bowl of your stand mixer fitted with the paddle attachment, cream together the softened butter, shortening, dark brown sugar, and large egg on medium speed. Beat until the mixture is light, fluffy, and well blended, typically for 2-3 minutes. This step incorporates air, contributing to the cookies’ final tender texture.
- Add Liquids: Pour in the molasses and vanilla extract. Mix again on medium speed until these liquid ingredients are fully incorporated and the mixture is smooth and evenly colored.
- Gradually Add Dry to Wet: With the mixer on low speed, gradually add the whisked dry ingredients to the wet mixture. Mix only until just combined and smooth. Be careful not to overmix, as this can develop the gluten in the flour and lead to tougher cookies.
- Prepare and Chill the Dough: Line an 8×8 inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the dough later. Press the prepared cookie dough firmly and evenly into the bottom of the lined dish. The surface should be flat and smooth. Next, generously sprinkle the top of the dough with a thick layer of holiday nonpareil sprinkles. Use your hand or the bottom of a flat glass to gently but firmly press the sprinkles into the dough, ensuring the entire surface is covered and the sprinkles adhere well. This step not only adds festive visual appeal but also helps maintain the dough’s structure during cutting. Chill the dough in the refrigerator for at least 2 hours, or up to 8 hours (or even overnight) to allow it to firm up, making it much easier to cut and preventing excessive spreading during baking.
- Preheat and Prepare Baking Sheets: Once the dough is sufficiently chilled, preheat your oven to 375°F (190°C). Line several baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking. Set them aside.
- Cut the Dough into Cubes: Remove the chilled, parchment-lined dough block from the 8×8 inch pan and place it on a clean cutting board. Using a ruler for precision, cut the dough into approximately ½ to ¾ inch cubes. Start by making 10-11 rows in one direction, then rotate the dough 90 degrees and repeat the cutting in the other direction. This should yield around 80-100 small, uniform cubes of dough, each topped with festive sprinkles.
- Arrange for Baking: Carefully transfer the dough cubes to your prepared baking sheets, leaving about 1 inch of space between each cube. Don’t overcrowd the sheets; you should be able to fit about 15-20 cubes per sheet, depending on their size. As they bake, these seemingly square cubes will beautifully settle and transform into perfect little round discs.
- Bake to Perfection: Bake the cookies one sheet at a time for 7-8 minutes. Keep a close eye on them; they should be lightly golden at the edges and set in the center. The baking time might vary slightly depending on your oven.
- Cool and Enjoy: Once baked, remove the cookies from the oven and allow them to cool on the hot baking sheet for an additional 5 minutes. This crucial step helps them set completely and develop their final texture. After 5 minutes, carefully transfer the cookies to a wire cooling rack to cool completely. Once cooled, they are ready to be enjoyed!
MINI GINGERBREAD COOKIES
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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 TBSP shortening
- ½ cup butter
- 1 cup dark brown sugar
- 1 large egg
- ½ cup molasses
- 2 teaspoons vanilla
- 2-3 TBSP holiday nonpareils sprinkles
Instructions
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In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
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In a large bowl (KitchenAid’s great for this) beat butter, brown sugar, and egg on medium speed until well blended.
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Add molasses & vanilla and continue to mix until well blended.
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Gradually stir in dry ingredients until blended and smooth.
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Press dough into an 8×8 pan lined with parchment. (Dough should be flat and even.) Sprinkle dough with a thick layer of holiday sprinkles, using your hand to press sprinkles into the dough, making sure entire surface is covered. I love using holiday nonpareils for these as they allow for easy cutting. Chill for at least 2 hours, or up to 8 hours.
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Preheat oven to 375°F. Prepare baking sheets by lining with parchment paper.
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Remove parchment lined dough from the 8×8 pan and set on a cutting board. Lay a ruler at the top of the square of dough and cut about 3/4″ cubes. You’ll be able to cut about 8-9 rows. Turn dough and cut another 8-9 times, resulting in about 80 small cubes of dough.
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Transfer TALL cubes to lined cookie sheets, leaving about 1″ space between. I baked about 20 cookies at a time. Don’t worry- the cubes will settle into discs and look perfect once baked!
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Bake 1 sheet at a time for 7-8 minutes. Let the cookies sit on the hot tray for another 5 minutes after you take them out of the oven.
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Transfer cookies to a cooling rack. Enjoy!
Nutrition
Can You Freeze Gingerbread Cookies for Later?
Absolutely! These mini gingerbread cookies are excellent candidates for freezing, making them perfect for advance preparation during the busy holiday season. Once the cookies have fully cooled to room temperature, arrange them in a single layer in an airtight freezer-safe container or bag. You can then freeze them for up to 3 months without compromising their flavor or texture. When you’re ready to enjoy a quick festive treat or need a last-minute addition to a dessert platter, simply retrieve the desired number of cookies from the freezer and let them thaw on the counter for a few minutes. They’ll be ready to savor, offering that same delicious gingerbread warmth.
How to Properly Store Gingerbread Cookies
For optimal freshness and flavor, store these mini gingerbread cookies in an airtight container at room temperature. When stored correctly, they will maintain their delicious taste and tender chewiness for up to a week. While they are enjoyable throughout this period, for the very best tasting experience, we highly recommend savoring them within 3 days of baking. They are truly exceptional when freshly baked, but this recipe makes so many, it’s great to have a clear storage plan. Consider gifting some fresh and freezing the rest for later enjoyment!
Craving More Holiday Cookie Inspiration? Explore These Delicious Recipes!
If these mini gingerbread cookies have sparked your holiday baking spirit, you’ll love exploring more of our festive cookie creations. From classic cut-outs to unique spiced treats, we have a recipe to make every celebration sweeter. Dive into these delightful options:
- GINGERBREAD SANDWICH COOKIES
- BEST GINGERBREAD CUT OUT COOKIES
- HOLIDAY SPICED SNICKERDOODLES
- CHRISTMAS SUGAR COOKIE BARS
- SPICED CHRISTMAS SHORTBREAD COOKIES
- CARAMEL APPLE GINGERBREAD COOKIES
- CHRISTMAS SPRINKLE COOKIES
- CHRISTMAS SUGAR COOKIE RECIPE
- SOFT GINGERBREAD COOKIES
- MINT CHRISTMAS COOKIES
- HOLIDAY STAR COOKIES
- PEPPERMINT BUTTER COOKIES
- CHRISTMAS CUT OUT COOKIES
- GRINCH THUMBPRINT COOKIES
Meet Penny, one of the two cherished furry members of our family! She’s a delightful MinPin/Chihuahua mix, and we adore her to bits. You know what she loves to bits? Sunshine, warm weather, and heat – and in the wintertime, there’s nothing she loves more than our fireplace! For years, our old fireplace sat unused, slightly broken and inefficient. But a couple of years ago, we decided to upgrade it. We like to say it was for us, but truthfully, it was mostly for Penny. She’ll lie by the warm hearth for so long that our kids affectionately joke about her “melting.” Her bones supposedly dissolve, and when we finally pick her up, she’s more like a super-relaxed cat than a dog. It’s hilarious! Here she is, in her element, enjoying the warmth just a little too much, utterly content in her favorite spot.
