Mini Gingerbread Cookies made with rich molasses, dark brown sugar, butter, and a warm blend of ginger, cinnamon, and cloves. Finished with festive sprinkles, they’re soft, flavorful, and perfect for holiday parties and cookie trays!
This miniature gingerbread cookies recipe is a spin-off of my Christmas gingerbread bites and was truly a happy accident after I used the wrong size pan. What started as a mistake turned into perfectly round, 2-inch cookies that go onto the baking sheet as cubes and bake up beautifully—about 80 per batch, with plenty to share!
Why you’ll love these Gingerbread Cookies
- Big flavor, small bite: Packed with warm ginger, cinnamon, and cloves, each tiny cookie delivers all the cozy holiday flavors in one delightful bite.
- No-fuss fun: Cut into cubes and baked, these cookies are effortless to prep but still look festive and impressive—sprinkles optional, joy guaranteed!
- Stress-free sharing: With about 80 cookies per batch, they’re perfect for gift plates, cookie exchanges, or keeping everyone in the family happily snacking.
Ingredients for Mini Gingerbread Cookies
Flour: 3 cups of all-purpose flour forms the structural base of this cookie dough.
Leavening agents: Help the cookies puff up as they bake by adding 1 tsp baking powder and ¾ tsp baking soda.
Salt: A pinch of salt enhances the flavors in these cookies well.
Spices: Season the cookies with the festive flavor of ground ginger, ground cinnamon, and ground cloves.
Shortening & butter: Use 4 TBSP shortening and ½ cup (one stick) of unsalted butter to help give the cookies amazing taste and texture.
Sugar: For a wonderful depth of flavor, add dark brown sugar to the dough.
Egg: Use 1 large egg to bind the dough together.
Molasses: You need molasses to flavor the dough and make it taste like traditional gingerbread.
Extract: Add 2 tsp vanilla extract to enhance the flavor of the dough.
Sprinkles: Holiday-colored nonpareil sprinkles for a festive touch to every small cookie.
Tips for making Mini Gingerbread Cookies
Chill the dough thoroughly: Letting the dough chill for at least 2 hours (or up to 8) ensures cleaner cuts and helps the cubes hold their shape before baking.
Press sprinkles in by hand: Gently pressing holiday sprinkles into the dough with your hand keeps them evenly distributed and prevents them from falling off during baking.
Cut with a ruler for uniformity: Using a ruler to cut the dough into ½-inch cubes guarantees even baking, so all cookies come out the same size and texture.
Don’t worry about perfect shapes: The cubes naturally settle into small, round cookies while baking, so embrace the transformation—it’s part of the charm!
How long are these gingerbread cookies good for?
These cookies should be kept stored in an airtight container at room temperature for up to 1 week. They taste best when enjoyed fresh from the oven or within 3 days so make sure to eat them sooner rather than later for best tasting results.
Can you freeze gingerbread cookies?
Yes, after these cookies have cooled completely place them into an airtight container in the freezer for up to 3 months. Then, whenever you want a cookie (or more) simply place them on the counter to thaw for a few minutes before biting into them.
Can I make these cookies without chilling the dough?
Chilling is key for clean cuts and proper texture. Skipping this step may cause the dough to spread too much and the cookies to lose their shape.
Can I use margarine or oil instead of butter and shortening?
Butter and shortening give the cookies their rich flavor and tender texture. Substituting may affect both taste and consistency.
Can I make these cookies larger or smaller?
Yes! Just adjust the baking time—smaller cookies take less time, larger ones a few extra minutes—but keep an eye on them to avoid overbaking.
Want more holiday cookie ideas? Check out these cookie recipes!
- These Gingerbread Sandwich Cookies combine classic molasses and cinnamon-spiced cookies with a rich, creamy vanilla cream cheese buttercream filling. They’re a holiday treat everyone will love!
- A festive twist on a classic cookie, these Holiday Snickerdoodles are perfect for Christmas baking and sharing!
- Christmas Sugar Cookie Bars are thick, soft, and irresistibly delicious. Easily the best sugar cookie bars you’ll ever bake, perfect for holiday gatherings and gift plates!
- These Mint Christmas Cookies feature buttery shortbread cookies dipped in chocolate and finished with festive holiday sprinkles. Bright, green, and full of flavor, they’re perfect for cookie exchanges and gift plates!
- Our Christmas Cheesecake Sugar Cookie Bars combine buttery sugar cookie dough with a creamy cheesecake filling and festive holiday sprinkles. Oh-so-festive and perfect for sweet gift trays!
- Peppermint Chocolate Thumbprint Cookies are festive cookies dotted with crushed candy canes and finished with rich chocolate fudge. Perfectly sweet and minty, they’re a holiday treat everyone will love!
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