Easy Gingerbread Cookie Bites
Delightful bite-sized gingerbread treats that blend warm spices and rich molasses, perfect for holiday baking and gatherings.
Ingrédients
Dry 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
Wet Ingredients
- 4 tablespoons shortening
- ½ cup unsalted butter, softened Make sure it is softened for easier mixing.
- 1 cup dark brown sugar, packed
- 1 large egg
- ½ cup molasses Can substitute with honey or maple syrup if needed.
- 2 teaspoons vanilla extract
- ¼ cup holiday nonpareils sprinkles For festive decoration.
Instructions
Preparation
- Start by gathering all your ingredients and measuring them accurately.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- In a large mixing bowl, combine the softened butter, shortening, and dark brown sugar. Beat on medium speed until light and fluffy.
- Add the egg, molasses, and vanilla extract to the mixture and beat until well incorporated.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until no dry flour remains.
- Press the dough into an 8x8 inch pan lined with parchment paper, smoothing the surface.
- Sprinkle the top with nonpareils and gently press them into the dough.
- Chill the dough in the refrigerator for at least 2 hours, or up to 8 hours.
Baking
- Preheat your oven to 375°F and prepare baking sheets with parchment paper.
- Once chilled, remove the dough and cut it into ½ inch cubes.
- Transfer the cubes to the prepared baking sheets, spacing them about an inch apart.
- Bake for about 7 minutes. Let them rest on the pan for an additional 2 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for about a week or freeze for up to 3 months. To enjoy later, thaw at room temperature or warm them briefly in the oven.