I love quick holiday baking, and these Easy Gingerbread Cookie Bites are one of my go-to treats when I want warm spice without a big time commitment. They’re soft in the center, slightly crisp at the edges, and flavored with molasses and warming spices—simple to make and perfect for sharing. If you prefer a chewier loaf-style cookie, check out this version I like: Chewy Gingerbread Cookies.
Why Make This Recipe
- Fast to pull together: about 15 minutes active prep and a short bake time makes them great for last-minute baking.
- Crowd-pleasing flavor: molasses, ginger, and cinnamon deliver a classic gingerbread profile that feels festive.
- Portable and snackable: bite-sized cookies are perfect for gifting, lunchboxes, or cookie swaps.
- Balanced sweetness: molasses adds depth so you don’t need a lot of sugar; the spice does the heavy lifting.
- Personal note: I love this recipe because the texture stays tender for days if stored right—great for making ahead.
Recipe Overview
Prep time: 15 minutes.
Cook time: 8–10 minutes at 350°F (175°C).
Total time: 30–40 minutes including a short chill.
Servings: about 24 cookie bites (using a 1-tablespoon scoop).
Difficulty: Easy.
Method: Creaming butter and sugar, mixing dry spices, forming small balls, then baking on a parchment-lined sheet.
My Experience Making This Recipe
I tested this version several times to get the balance between chew and crisp at the edges. Chilling the dough for 20–30 minutes made a noticeable difference in spread control and flavor melding. I also found that rolling the dough slightly smaller produced a better-baked interior without overbrowning.
How to Make Easy Gingerbread Cookie Bites
Start by creaming 1/2 cup (115 g) unsalted butter with 1/2 cup (100 g) granulated sugar until light, then beat in 1/4 cup (60 g) molasses and 1 large egg. Whisk together 2 cups (240 g) all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 2 tsp ground ginger, 1 tsp cinnamon, and 1/4 tsp ground cloves; fold into the wet ingredients until just combined. Chill the dough 20–30 minutes to reduce spread. Scoop 1-tablespoon balls, place 2 inches apart on a parchment-lined baking sheet, and bake at 350°F (175°C) for 8–10 minutes until edges set but centers are still soft. Cool on the baking sheet for 5 minutes, then transfer to a rack to finish cooling.
Expert Tips for Success
- Measure flour by spooning into the cup and leveling or use a kitchen scale (240 g per 2 cups) to avoid dry, dense cookies.
- Chill dough: 20–30 minutes firms the butter so cookies don’t over-spread and helps flavors marry.
- Use fresh spices: ginger and cinnamon lose punch after months—replace every 6–12 months for the best flavor.
- Watch bake time closely: remove when edges are set but centers look slightly underbaked—carryover heat finishes them.
- Equipment note: use a small cookie scoop for uniform bites and a silicone baking mat or parchment so bottoms don’t overbrown.
How to Serve Easy Gingerbread Cookie Bites
- Serve warm with a dusting of powdered sugar or a simple glaze made from 1 cup powdered sugar and 1–2 tbsp milk.
- Pair with hot drinks: chai tea, coffee, or mulled cider highlight the spices nicely.
- Pack them in a decorative tin layered with parchment for gifting.
- Make a dessert board with citrus slices, roasted nuts, and these bites for holiday parties.
Storage and Reheating Guide
Store cooled cookies in an airtight container at room temperature for up to 5 days; place a slice of apple or a piece of bread in the container to help retain moisture if you like them softer. Freeze baked cookie bites in a single layer on a sheet tray until firm, then transfer to a freezer bag for up to 3 months. Reheat frozen or room-temp cookies in a 300°F (150°C) oven for 5–7 minutes to freshen; microwave for 8–12 seconds per cookie for a quick warm-up but watch closely to avoid rubberiness.
Recipe Variations
- Gluten-free: replace all-purpose flour with a 1:1 gluten-free blend (look for blends with xanthan gum) and chill the dough a bit longer for better handling.
- Dairy-free: swap butter for refined coconut oil or a vegan butter substitute (measure by weight—115 g).
- No-bake/energy bites: pulse dates, oats, molasses, ginger, and a pinch of salt in a food processor and roll into balls for a raw take.
- Ginger-forward: add 1–2 teaspoons finely grated fresh ginger to the wet ingredients for a brighter, spicier bite.
Nutritional Highlights
- Key benefits: ginger is anti-inflammatory and spices add flavor with minimal calories. Molasses contributes iron and trace minerals compared with refined sugar alone.
- Allergens: contains wheat, eggs, and dairy in the standard recipe; see variations above for gluten-free/dairy-free options.
- Portion guidance: one cookie bite is a sensible treat—aim for 1–2 servings (2–4 bites) depending on your meal plan.
Troubleshooting Common Issues
- Cookies flattened too much: chill the dough longer and ensure your butter wasn’t too soft; reduce oven rack heat by moving the tray up one position.
- Cookies too hard or dry: you likely over-measured flour or baked too long; cut bake time by 1–2 minutes and spoon flour into the cup instead of packing.
- Uneven browning: rotate the baking sheet halfway through and use an insulated cookie sheet or place parchment on a heavy tray for more even heat.
Frequently Asked Questions
Q: Can I make the dough ahead of time?
A: Yes—dough can be refrigerated up to 48 hours in an airtight container. Bring it to a slightly firmer, scoopable texture by chilling again 10–15 minutes before scooping, then bake as directed.
Q: Can I use dark molasses vs. light molasses?
A: Both work. Dark molasses gives a deeper, more robust flavor and darker color; use dark if you prefer a richer, almost slightly bitter molasses note.
Q: How do I get soft centers while keeping crisp edges?
A: Use a slightly higher ratio of brown sugar or add 1 tablespoon corn syrup for chew, chill dough to prevent spreading, and remove cookies from the oven when edges are set but centers still look a little underbaked. They’ll firm as they cool.
Q: Can I double the recipe and bake multiple sheets at once?
A: Yes, double the ingredients and bake on separate sheets with space between. For even baking, rotate trays top-to-bottom and front-to-back halfway through, or bake one sheet at a time if your oven runs hot.
Conclusion
If you want more recipe ideas or variations, check out this classic take from GINGERBREAD COOKIE BITES – Butter with a Side of Bread, a family-favorite version at Gingerbread Cookie Bites Recipe, a healthy no-bake spin at Healthy No-Bake Gingerbread Cookie Dough Bites – The Loopy Whisk, an egg-free/raw approach at Gingerbread Cookie Dough Bites | Amy’s Healthy Baking, and a paleo/vegan raw version at Raw Gingerbread Cookie Bites – Paleo & Vegan – Love Food Nourish. These resources are great if you want no-bake, vegan, or alternate-texture ideas to adapt this easy recipe.
Print
Easy Gingerbread Cookie Bites
- Total Time: 30 minutes
- Yield: 24 cookie bites 1x
- Diet: Vegetarian
Description
Soft gingerbread cookie bites flavored with molasses and warming spices, perfect for holiday sharing.
Ingredients
- 1/2 cup (115 g) unsalted butter
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 g) molasses
- 1 large egg
- 2 cups (240 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp ground cloves
Instructions
- Cream together unsalted butter and granulated sugar until light.
- Beat in molasses and egg.
- Whisk together flour, baking soda, salt, ginger, cinnamon, and cloves; fold into wet ingredients until just combined.
- Chill dough for 20–30 minutes.
- Scoop 1-tablespoon balls, placing them 2 inches apart on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 8–10 minutes until edges are set but centers are still soft.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
For a softer texture, store with a slice of apple or piece of bread.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie bite
- Calories: 65
- Sugar: 5g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg