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Easy Bite-Sized Gingerbread Cookies Recipe

Easy Bite-Sized Gingerbread Cookies

Small rolled gingerbread cookies with crisp edges, tender centers, and classic molasses-and-spice flavor. The recipe makes approximately 45–60 cookies, depending on the cutter size.
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Prep Time 25 minutes
Cook Time 8 minutes
Total Time 1 minute
Servings: 45 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 2 1/4 cups (270 g) All-purpose flour, plus extra for rolling
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground ginger
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground cloves
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1/2 cup (100 g) Packed light or dark brown sugar
  • 1/2 cup (160–170 g) Unsulphured molasses
  • 1 egg Large egg
  • 1 teaspoon Vanilla extract
Decoration
  • As needed Royal icing, prepared icing, or melted white chocolate
  • As needed Sprinkles or small candies

Method
 

Step-by-Step
  1. Whisk the flour, baking soda, salt, ginger, cinnamon, and cloves together in a medium bowl.
  2. Beat the softened butter and brown sugar for 2–3 minutes, until light and creamy.
  3. Beat in the molasses, egg, and vanilla until evenly combined.
  4. Add the dry ingredients in stages, mixing only until a soft dough forms.
  5. Divide the dough into two portions, flatten each into a disk, wrap, and refrigerate for at least 1 hour.
  6. Heat the oven to 350°F (175°C) and line baking sheets with parchment.
  7. Roll one chilled dough portion on a lightly floured surface to about 1/8-inch (3 mm) thickness.
  8. Cut the dough with a 1 1/2- to 2-inch cookie cutter and transfer the pieces to prepared sheets, leaving about 1 inch between cookies.
  9. Bake for 8–10 minutes, rotating the sheet halfway through if needed, until the edges are set and the centers still look slightly soft.
  10. Cool the cookies on the baking sheet for 5 minutes, transfer them to a rack, and decorate only once completely cool.

Notes

Measure flour by weight when possible, or spoon it into measuring cups and level it. Keep the second dough portion refrigerated while rolling and baking the first. For especially neat shapes, chill cut cookies on the baking sheet for 10–15 minutes before baking. Cookies firm as they cool, so avoid overbaking.