Mini Gingerbread Cookies
on Dec 22, 2023, Updated Mar 17, 2024
This post may contain affiliate links. Please read our disclosure policy.
These mini gingerbread cookies are the cutest little warm-spiced treats! They’re refined sugar-free and are sweetened with maple syrup and molasses but still have that classic ginger flavor and crunch. You won’t be able to stop snacking on these!
These mini gingerbread cookies taste just like a classic gingerbread man cookie but in mini form! I use a stamped mini cookie cutter to cut out the cutest little shapes that are already dented in with finishing touches, so no extra designing is needed! For a fun sweet touch, you can drizzle some homemade icing on top of the cookies or top them with some powdered sugar, but I promise they’re perfectly crunchy on sweet just on their own!
If you love these cookies, you’ll also love these maple-sweetened sugar cookies and almond flour thumbprint cookies as well! And make sure to check out my top tips for baking with kids this holiday season!
Table of Contents
What You’ll Need
Here is what you’ll need to make these mini gingerbread cookies:
- Butter: I used unsalted butter for these cookies. If you only have salted butter on hand, just omit the salt from the recipe. Make sure that the butter is softened to room temperature beforehand.
- Maple Syrup: The main source of sweetness for these cookies.
- Molasses: I prefer to use unsulphured molasses like this Grandma’s brand. The molasses gives these cookies a richer taste and classic gingerbread flavor.
- Egg Yolk: Make sure to use just the yolk and not the entire egg to prevent the dough from being too moist.
- All-Purpose Flour: Make sure to measure your flour correctly. Scoop the flour into the measuring cup and use a knife to level it out.
- Spices: Ground ginger, ground cinnamon, and ground nutmeg all give the cookies that classic gingerbread taste.
- Vanilla: For added flavor.
- Salt: To balance out the flavors of the dough.
See the recipe card below for full information on ingredients and quantities.
Recipe Substitutions & Additions
- Butter: For a dairy-free option, swap the butter with dairy-free butter like these olive oil plant-based butter sticks.
- Maple Syrup: You may replace the maple syrup with equal parts honey. Note – Honey should not be offered to babies under the age of 1 as per CDC guidelines.
- Molasses: You may replace the molasses with equal parts maple syrup, but note that the cookies will not be as dark in color. They will be lighter but will still have a similar taste!
- Egg Yolk: You may replace the egg yolk with either 1 tablespoon of full-fat Greek yogurt or sour cream. I have not tested these using a flax egg, but it should work! If you are using a flax egg, use only about half of one flax egg since this recipe calls for only 1 egg yolk and not the whole egg. Using a full flax egg may cause the dough to be too moist.
- All-Purpose Flour: For a gluten-free option, swap the all-purpose flour with an equal part gluten-free flour blend. You may also use white whole wheat flour, but start with a smaller amount as whole wheat flour absorbs liquids a little differently than all-purpose. For an almond flour-based cookie recipe, try out these almond flour gingerbread cookies!
Step By Step Instructions
STEP 1: Add the softened butter, maple syrup, and molasses to a bowl and use an electric hand mixer or stand mixer to cream them together on high speed until smooth, about 1 to 2 minutes (Images 1 & 2).
STEP 2: Add the egg yolk and vanilla to the bowl and mix on medium speed until incorporated, about 1 minute (Images 3 & 4).
STEP 3: In a small bowl, mix the flour, ground ginger, ground cinnamon, nutmeg, and salt until combined (Image 5).
STEP 4: Add in the dry ingredients (Image 6) and mix on low speed until it forms a dough. It may seem crumbly at first, but it will form into a soft dough (Image 7). Scrape down the sides as needed and do not overmix. It will be slightly sticky but will firm up once it chills.
STEP 5: Scoop the dough into a small bowl and cover it tightly (Image 8). Place the bowl in the fridge to allow the dough to chill for at least 1 hour or overnight. This step is important and it will allow the flour time to hydrate and make it easier to roll out.
STEP 6: After at least an hour, place the chilled dough on the counter to allow it to slightly soften. Preheat the oven to 350 degrees F.
STEP 7: Sprinkle 1 to 2 tablespoons of flour on a surface or sheet of parchment paper and place the dough on top (Image 9). Flour a rolling pin and roll the dough out until it is about 1/4 of an inch thick for crunchy cookies (Image 10). If you prefer softer cookies, roll it out slightly thicker.
STEP 8: Use a mini stamp gingerbread cookie cutter (or any mini cookie cutter) to cut out shapes from the dough. Transfer them immediately to a parchment paper-lined pan (Image 11). Peel away the scraps and reroll them out to cut out more shapes from the dough until all of the dough is used. Add additional flour as needed to prevent the dough from sticking. I was able to make two trays full of mini cookies using this dough.
STEP 9: Bake the cookies for 5 to 7 minutes until the edges are lightly golden brown (Image 12). Allow the cookies to cool completely before removing them from the pan.
STEP 10: To make homemade cookie icing drizzle, mix powdered sugar, and milk with a fork until smooth, adding a little more liquid as needed until you reach the desired consistency. Drizzle the icing on top of the cookies and allow it to fully set before serving.
Storage Instructions
Once cooled, store the cookies in an airtight container at room temperature for 3 to 4 days. They may also be frozen for up to 2 months in an air-tight, freezer-safe container. Thaw the cookies at room temperature.
Tips For Success
- The dough may seem a little sticky at first, but it will firm up once it chills. If the dough still seems sticky when you are rolling it out, add a little more flour to the surface/rolling pin to prevent it from sticking, or roll it out between two sheets of parchment paper. If you find that the cookie shapes are getting distorted when transferring to a cookie sheet to bake, try cutting out the cookies directly on a sheet of parchment paper, peeling away the excess, and then transferring that sheet directly onto a baking pan to bake. This will help the shape cutouts maintain their shapes.
- I like to use these pre-stamped mini cookie cutters that have a gingerbread face and button imprinted on them, but any mini cookie cutter will work. You can also use a full-sized cookie cutter and bake the cookies for an additional 3 to 4 minutes!
- Make sure to let the cookies cool completely before decorating. They will be soft at first right out of the oven but will firm up as they cool.
- Make sure that your butter and egg yolk are at room temperature beforehand. Cutting butter up into cubes will help it come to room temperature quickly.
Recipe FAQs
Yes! You can definitely use this dough to make full-sized cookies, just bake the cookies for 8 to 10 minutes in total. Let them cool completely before serving.
If the dough is sticky, add some extra flour to the surface and the rolling pin to help prevent it from sticking and make it easier to roll out the dough.
You can prep this dough 3 to 4 days in advance and store it in an airtight container in the fridge. The dough will need to sit out at room temperature for a few minutes to soften before rolling out.
Other Gingerbread Recipes You’ll Love
Gingerbread Baked Oatmeal (Mini Bites)
Banana Gingerbread (Refined Sugar Free)
Gluten-Free Gingerbread Waffles
Gingerbread Cookies Without Molasses
If you tried these Mini Gingerbread Cookies please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Mini Gingerbread Cookies
Ingredients
- 6 tbsp unsalted butter, softened to room temperature
- 2 tbsp unsulfured molasses
- 2 tbsp maple syrup
- 1 egg yolk, at room temperature
- ½ tsp vanilla extract
- 1 ¼ cups all purpose flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
Instructions
- Add the softened butter, maple syrup, and molasses to a bowl and use an electric hand mixer or stand mixer to cream them together on high speed until smooth, about 1 to 2 minutes.
- Add the egg yolk and vanilla to the bowl and mix on medium speed until incorporated about 1 minute
- In a small bowl, mix the flour, ground ginger, ground cinnamon, nutmeg, and salt until combined
- Add in the dry ingredients and mix on low speed until it forms a dough. It may seem crumbly at first, but it will form into a soft dough. Scrape down the sides as needed and do not overmix. It will be slightly sticky but will firm up once it chills.
- Scoop the dough into a small bowl and cover it tightly. Place the bowl in the fridge to allow the dough to chill for at least 1 hour or overnight. This step is important and it will allow the flour time to hydrate and make it easier to roll out.
- After at least an hour, place the chilled dough on the counter to allow it to slightly soften. Preheat the oven to 350 degrees F.
- Sprinkle 1 to 2 tablespoons of flour on a surface or sheet of parchment paper and place the dough on top. Flour a rolling pin and roll the dough out until it is about 1/4 of an inch thick for crunchy cookies. If you prefer softer cookies, roll it out slightly thicker.
- Use a mini stamp gingerbread cookie cutter (or any mini cookie cutter) to cut out shapes from the dough. Transfer them immediately to a parchment paper-lined pan. Peel away the scraps and reroll them out to cut out more shapes from the dough until all of the dough is used. Add additional flour as needed to prevent the dough from sticking. I was able to make two trays full of mini cookies using this dough.
- Bake the cookies for 5 to 7 minutes until the edges are lightly golden brown. Allow the cookies to cool completely before removing them from the pan.
- To make homemade cookie icing drizzle, mix powdered sugar, and milk with a fork until smooth, adding a little more liquid as needed until you reach the desired consistency. Drizzle the icing on top of the cookies and allow it to fully set before serving.
Notes
-
- The dough may seem a little sticky at first, but it will firm up once it chills. If the dough still seems sticky when you are rolling it out, add a little more flour to the surface/rolling pin to prevent it from sticking, or roll it out between two sheets of parchment paper. If you find that the cookie shapes are getting distorted when transferring to a cookie sheet to bake, try cutting out the cookies directly on a sheet of parchment paper, peeling away the excess, and then transferring that sheet directly onto a baking pan to bake. This will help the shape cutouts maintain their shapes.
-
- I like to use these pre-stamped mini cookie cutters that have a gingerbread face and button imprinted on them, but any mini cookie cutter will work. You can also use a full-sized cookie cutter and bake the cookies for an additional 3 to 4 minutes!
-
- Make sure to let the cookies cool completely before decorating. They will be soft at first right out of the oven but will firm up as they cool.
-
- Make sure that your butter and egg yolk are at room temperature beforehand. Cutting butter up into cubes will help it come to room temperature quickly.
Maple syrup isn’t so affordable in the UK unfortunately, can I substitute honey? (For over 1 year old of course)
Thanks!
Hi Elizabeth! Yes, you can replace it with equal parts honey for this recipe😊