These mini gingerbread bites are the perfect holiday treat. Soft gingerbread bites full of classic, warm spices are coated in white chocolate and decorated with festive sprinkles for a holly jolly look.
It really isn’t the holidays without gingerbread. My holiday recipe rotation is chock-full of gingerbread treats, like gingerbread cookies, mini gingerbread loaves, gingerbread cupcakes with molasses frosting, and more.
This year, I’ve added these mini gingerbread bites to my lineup. These bite-sized treats are soft and tender, with warm gingerbread spices, the sweetness of molasses, and a white chocolate coating that makes them so festive and fun.
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Why You’ll Love This Recipe
- Basic Ingredients: Everything you need to make this recipe is either in your kitchen or at your local grocery store.
- Easy to Make: This recipe only takes a few simple steps to make. These bites may look fancy, but they’re super-easy!
- Classic Holiday Flavor: Every bite is loaded with sweet, warmly-spiced gingerbread flavor.
- Soft and Chewy: Every bit is soft, tender, and chewy.
- Festive: The white chocolate coating can be topped with any of your favorite festive sprinkles.
Key Ingredients
You’ll find a full list of ingredients and their exact amounts in the recipe card at the end of the post.
- Spices: A blend of ginger, cinnamon, and pumpkin pie spice creates the bites’ warm, gingerbread flavor.
- Molasses and Corn Syrup: A blend of molasses and corn syrup adds the sweet, slightly earthy flavor that good gingerbread always has and the moisture needed to make these bites so tender.
- White Melting Chocolate: White melting chocolate creates a hard, glossy, beautiful white coating.
Variations
- White Melting Chocolate: Any white melting candy, almond bark, or even white chocolate with a bit of coconut oil will work.
- Bars: Bake this dough in a pan and slice it into squares or rectangles to make gingerbread bars. Then, coat them with chocolate in the same manner.
How to Make Mini Gingerbread Bites
Step 1: Whisk the dry ingredients and set them aside.
Step 2: Heat the milk and brown sugar until lukewarm in a saucepan. Heat the molasses and corn syrup until lukewarm in another saucepan.
Step 3: Cut the butter into the dry ingredients while the milk and molasses mixtures cool a bit.
Step 4: Mix the milk into the flour, followed by the molasses. Then, whisk in the egg until well incorporated.
Step 5: Add the batter to a prepared mini brownie pan and bake at 350°F until a toothpick inserted into the center comes out clean. Cool the bites in the pan.
Step 6: Transfer them to a baking sheet lined with parchment paper and flash-freeze them before coating. Next, dip each bite into the melted white chocolate and place them back on the baking sheet to cool.
Step 8: Decorate with your choice of sprinkles, frosting, or a combination of both.
Expert Tips
- For the best texture, cut your butter into small pieces and then chill them until ready to cut them into the flour.
- It’s important that your milk and molasses mixtures are lukewarm. You don’t want to scramble your egg.
- Flash-freezing ensures your gingerbread bites retain their shape while being dipped into the chocolate, so don’t skip that step.
- I used a lighter metal pan. If you use a dark metal pan, check your brownies a couple of minutes early.
Mini Gingerbread Bites FAQs
Mini gingerbread bites are bite-sized gingerbread cookie bars coated in white melting chocolate. They can be served as-is or decorated with sprinkles, frosting, or a combination of both.
All-purpose flour is your best bet for mini gingerbread bites. Their protein content is ideal for most cookie bars, resulting in bars that retain their shape while remaining soft and tender.
You can refrigerate these bites for up to four days in an airtight container. For longer storage, freeze them for up to 3 months in an airtight container or heavy-duty freezer bag.
More Festive Holiday Recipes
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Mini Gingerbread Bites
Ingredients
- 1½ cup all purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup butter, cold and cut into small pieces
- ½ cup molasses
- ½ cup corn syrup
- ½ cup packed brown sugar
- 9 ounce milk, yes, 9 oz
- 1 large egg
- 16 ounce H‑E‑B White Chocolate Candy Coating, or a melting chocolate of your choice
- Festive holiday sprinkles.
Instructions
- Preheat the oven to 350° and spray a mini brownie baking pan with non-stick cooking spray.
- In a medium mixing bowl, whisk flour, baking soda, ginger, cinnamon, and pumpkin pie spice together. Set aside.
- In a small saucepan, heat milk and brown sugar together just until sugar is melted and is lukewarm.
- With another small saucepan, heat molasses and corn syrup until lukewarm as well.
- While both pans are cooling down a bit, cut cold butter into small pieces, add to the flour mixture, and use a pastry blender, or two forks, until the mixture resembles fine crumbles.
- Once both pans have cooled to luke warm, add milk mixture to the flour mixture, stir until blended then add molasses mixture. Stir.
- Add egg and whisk until well Incorporated.
- Pour the batter into the prepared baking dish, ⅔rds full, and bake for 8-10 minutes or until the toothpick comes out clean.
- Let cool in the baking pan.
- Once cooled, remove from the pan and place on a baking sheet lined with parchment paper.
- Flash freeze for about 1 hour prior to dipping into the white chocolate.
- Melt white chocolate according to package directions.
- Drip each gingerbread bite into the melted chocolate covering them completely.
- Place back onto the baking sheet and let cool.
- Once the chocolate sets up, decorate as desired.
Notes
- For the best texture, cut your butter into small pieces and then chill them until ready to cut them into the flour.
- It’s important that your milk and molasses mixtures are lukewarm. You don’t want to scramble your egg.
- Flash-freezing ensures your gingerbread bites retain their shape while being dipped into the chocolate, so don’t skip that step.
- I used a lighter metal pan. If you use a dark metal pan, check your brownies a couple of minutes early.
Nutrition
Cozy gingerbread flavor without being too sweet. Perfect for the holidays.
These Mini Gingerbread Bites are my new favorite dessert! I made this recipe for my friends, and they loved it!
These are so cute and festive! Anyone who loves gingerbread will love these. So soft and delicious!
These little gingerbread bites are absolutely precious! I love that they offer all the warm, spicy flavor of classic gingerbread in a perfect size. They’d be such a charming addition to a holiday dessert tray or as a sweet little snack with coffee!