Mini Gingerbread Mittens

Bring on the season! The smell of gingerbread pretty much defines Christmas for me and I’ve definitely devoted some serious time on the blog to making gingerbread cookies and gifts out of its yummy dough. These Ho Ho Gingerbread Spice Cupcakes and Gingerbread Cookies are festive options, and I’ll always love these ghetto fab Gingerbread Dudes of yesteryear.

Gav and I with a mitten and a hot cup of cocoa.

The keys to making these mitts come to life is using a good cinnamon, a sprinkle of snowflake decorations, and mini mitten cookie cutters.

Ginger, cinnamon and cloves paired with the molasses will make it smell like Kris Kringle himself was in your kitchen. One tip: before rolling it out, if the dough comes out too dry, add just a drop of milk (about 1/2 teaspoon) until it comes together.

I tossed in a few snowflakes, gingerbread men, and trees as well. Layer Cake Shop has a great variety of holiday cutters. Happy decorating!

For the little men, I used my Fancy Sprinkles Snowflake Confetti and placed in between his folded arms.  The trick with the folded arms is to take a room temperature gingerbread dude and fold in his arms and pinch them into the rest of the body so it does not lift while baking.


Photos by: Maria Hedrick Photography

Gingerbread Mitten Cookies

By TheSweetNerd  

December 3, 2019


3 cups all-purpose flour

1/2 tsp salt

1 Tbsp ground ginger

2 tsp ground cinnamon

1/4 tsp ground cloves

6 Tbsp unsalted butter, room temperature

3/4 cup dark brown sugar

1 large egg

1/2 cup molasses (unsulphured is best, DO NOT use blackstrap)

2 tsp vanilla

1 tsp finely grated lemon zest (optional)

1-3 tsp milk ONLY IF NEEDED


1Preheat the oven to 375 F.

2Whisk the flour, salt, and spices together in a bowl. Set aside.

3In the bowl of a stand mixer, cream the butter and sugar until they’ve just come together (we don’t want them too light and fluffy).

4Add the egg, and mix until incorporated.

5Add the molasses, vanilla, and lemon zest (if using). Mix until incorporated.

6Slowly mix in the flour mixture until your dough forms. If your dough is remarkably dry (this can happen depending on how you measure your flour), add 1 tsp of milk at a time until it comes together but is not wet/sticky.

7Roll out on a lightly floured surface to 1/4″ thickness. Bake on a parchment lined baking sheet for 8-9 minutes.

8If you’re not immediately making the cookies, wrap the dough in plastic wrap and refrigerate (or freeze) until you are ready to use it. Before using, bring to room temperature.


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