This Trader Joe’s Mini Gingerbread Cookies recipe is a cute and festive treat, which is made with molasses and gingerbread spice. It’s the perfect Christmas cookie, ready in about 3 hours, including chilling time.
Jump to RecipeTrader Joe’s Mini Gingerbread Cookies Ingredients
- 2/3 cup vegetable or canola oil
- 1/4 cup molasses
- 1 cup brown sugar
- 2 eggs
- 3 cups all-purpose flour
- 1 tablespoon + 1 teaspoon of Gingerbread Spice (or 2 teaspoons each of ginger and cinnamon)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2–3 Tablespoons powdered sugar (for dusting)
How To Make Trader Joe’s Mini Gingerbread Cookies
- Mix the wet ingredients: In the bowl of a stand mixer, combine the oil, molasses, and brown sugar. Mix well. Add the eggs one at a time, mixing well after each addition.
- Combine and chill the dough: In a separate medium bowl, whisk together the flour, gingerbread spice, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and mix on low speed until a crumbly dough forms. Use your hands to press the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 2-3 hours, or overnight.
- Prep for baking: When you’re ready to bake, preheat your oven to 350°F. Line a baking sheet with parchment paper or spray with nonstick spray.
- Cut and bake the cookies: Remove the chilled dough from the refrigerator and place it on a floured surface. Roll it out to about a ¼-inch thickness. Use a mini gingerbread man cookie cutter to cut out the cookies and place them on the prepared baking sheet.
- Bake and finish: Bake for 9-10 minutes, until the cookies look fluffy and are lightly browned. As soon as they come out of the oven, generously sift powdered sugar over the top. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Recipe Tips
- Why do I have to chill the dough? Chilling the dough is the most important step for gingerbread cookies. It prevents the cookies from spreading too much during baking, ensuring your mini gingerbread men keep their cute shape.
- Can I make the dough ahead of time? Yes, the dough needs to be chilled, and it can be stored in the refrigerator for up to 3 days before you roll it out and bake.
- How to prevent the dough from sticking? Keep your work surface and rolling pin lightly floured. If the dough becomes too soft and sticky as you work, you can return it to the refrigerator for 15-20 minutes to firm up again.
- Can I decorate these with icing? Absolutely. If you prefer a decorated cookie over the powdered sugar dusting, you can make a simple royal icing or a powdered sugar glaze to pipe on buttons and faces once the cookies have cooled completely.
What To Serve With Mini Gingerbread Cookies
These classic holiday cookies are perfect for parties and cookie exchanges.
- A tall glass of cold milk or eggnog
- A cup of hot chocolate or a warm latte
- As a decoration on the side of a mug of hot cocoa
- Alongside other classic Christmas cookies
How To Store Mini Gingerbread Cookies
- Room Temperature: Store the cooled cookies in an airtight container at room temperature for up to a week. They will soften slightly over time.
- Freeze: You can freeze the unbaked, cut-out cookies on a baking sheet until firm, then transfer them to a freezer bag for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
Mini Gingerbread Cookies Nutrition Facts
- Serving Size: 3-4 mini cookies
- Calories: 150 kcal
- Fat: 7g
- Carbohydrates: 20g
- Protein: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
My cookies spread and lost their shape. What happened?
This is almost always because the dough was not chilled for long enough. It needs to be very firm when you roll it out.
Can I use dark molasses?
Yes, you can use dark molasses for a richer, more robust flavor.
Can I make my own gingerbread spice?
Yes. A common blend is 2 parts ginger, 2 parts cinnamon, and 1 part each of allspice, cloves, and nutmeg.
Trader Joe’s Mini Gingerbread Cookies Recipe
Course: DessertCuisine: AmericanDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
10
minutesCalories
150
kcalAdorable, perfectly spiced mini gingerbread cookies that are easy to make and finished with a simple, festive dusting of powdered sugar.
Ingredients
2/3 cup vegetable or canola oil
1/4 cup molasses
1 cup brown sugar
2 eggs
3 cups all-purpose flour
1 tbsp + 1 tsp Gingerbread Spice (or 2 tsp each ginger & cinnamon)
1 tsp baking soda
1/4 tsp salt
2–3 tbsp powdered sugar for dusting
Directions
- In a stand mixer, mix oil, molasses, and brown sugar. Beat in eggs one at a time.
- In a separate bowl, whisk together flour, gingerbread spice, baking soda, and salt.
- Slowly add the dry ingredients to the wet and mix until a crumbly dough forms. Press into a ball, wrap in plastic, and chill for at least 2-3 hours.
- Preheat oven to 350°F.
- On a floured surface, roll the chilled dough to ¼-inch thickness. Cut out shapes with a mini gingerbread cookie cutter.
- Place on a prepared baking sheet and bake for 9-10 minutes.
- Sift powdered sugar over the hot cookies as soon as they come out of the oven. Cool on a wire rack.
Notes
- Chilling the dough is the most important step for ensuring the cookies hold their shape. Do not skip it.
- This dough can be made up to 3 days in advance and stored in the refrigerator.
- For a simple and festive look, the powdered sugar “snow” is all the decoration you need.
- These cookies are perfect for holiday parties, school events, or homemade gifts.
