These Gingerbread Cookie Cups are a fun and unique twist on the classic gingerbread cookies! Shaped like cozy hot cocoa mugs with a festive peppermint, they’re both adorable and easy to make. It is a fun activity to make with kids and they make a unique addition to your holiday cookie exchange.
Whether you're looking to bake Christmas cookies with kids, get them involved in holiday baking, or add a unique Christmas treat to your cookie exchange, these Gingerbread Cookie Cups are the perfect choice!
I first shared these cookies in 2017, and now I’m updating the post with fresh, improved photos and new step-by-step instructions to guide you through the process.
You can use your favorite gingerbread dough or try our recipe for these cookies. The decorating technique is simple yet impactful: spread melted chocolate over half of the rectangle, sprinkle crushed candy canes along one edge, and attach a broken pretzel on the other side to mimic a coffee mug handle.
How adorable are these? I love incorporating pretzels into treats for a fun twist—just like I did with the chocolate mice and Halloween bark to create tails!
Jump to:
Why you'll love it?
- Cute, fun, adorable, creative and totally unique
- Ideal holiday cookie to decorate with kids
- Freeze the gingerbread cookies in advance and decorate them just before the holidays.
- Kid friendly holiday cookies
- So fun for Christmas cookie exchange
How to make gingerbread cookie cups?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
- Microwave the chocolate chips for 60 to 90 seconds, stirring every 30 seconds, until fully melted and smooth.
- Break pretzels gently to get curved pieces, to resemble the cup handles.
- Place the candy canes in a zipper bag and crush them with a rolling pin until they’re broken into small pieces. Avoid turning them into a fine powder.
Want To Save This Recipe?
Enter your email below, and we’ll send the link straight to your inbox. Plus, you'll get more creative recipe ideas every Sunday!
👩🍳 Tip - Aim for a thick, even line, then use a dry pastry brush to dust off any excess.
Recipe tips
- Gingerbread cookie rectangles can be made ahead and frozen several months in advance and then decorated before Christmas.
- Use melted white chocolate or royal icing instead of dark chocolate for a twist.
More Christmas cookie recipes
Gingerbread Cookie Cups
Ingredients
- ½ recipe gingerbread cookie dough
- ¾ cup semi sweet chocolate chips
- 2 to 4 candy canes
- 30 to 40 pretzels
Instructions
Bake gingerbread cookie
- Prepare gingerbread dough. (I have used ½ the linked recipe to get about 30 cookies).
- Roll into into about ⅛-inch thickness on a lightly floured surface and then cut into 2 by 1 inch rectangles. Place them on a large parchment lined baking sheet spacing about ½ inch apart. Refrigerate for at least 30 minutes or up to 8 hours. Bake as instructed (I baked for 8 minutes to get a slightly crispy cookie). You could bake for lesser time to get a softer cookie. Cool completely.
- Preheat oven to 350°F and bake the cookies for 8 to 10 minutes. Place the baking pan on a wire rack to cool completely!
Prep work
- 1. Line a baking sheet with parchment paper. 2. Place the candy canes in a zipper bag and crush them with a rolling pin until they’re broken into small pieces. Avoid turning them into a fine powder.3. Break pretzels gently to get curved pieces, to resemble the cup handles.4. Microwave the chocolate chips for 60 to 90 seconds, stirring every 30 seconds, until fully melted and smooth.
Finish
- Working with one cookie at a time, spread melted chocolate using a small spoon or butter knife on one half of a cookie (refer pictures). Smooth the edges to remove any excess chocolate.
- Using a small spoon or your fingertips, gently sprinkle the crushed candy canes along the edge of the melted chocolate (see pictures for reference). Aim for a thick, even line, then use a dry pastry brush to dust off any excess. Place the cookie on the parchment paper, with the chocolate side up.
- Dip both ends of a pretzel stick into the melted chocolate, then press them onto the chocolate-covered side of the cookie. Gently press to ensure they stick securely.
- Repeat the process with the remaining cookies. Allow them to set at room temperature for several hours until the chocolate hardens, or place them in the refrigerator for about an hour for quicker setting.
- Store cookies at room temperature in a tightly sealed air-tight container.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Kelly @ Kelly Lynns Sweets and Treats
These are totally ADORABLE!!! Plus a fun thing to do with the kids 🙂 so festive! Love it Maria!!
Maria Doss
Thank you Kelly:)
heather (delicious not gorgeous)
such a cute way to decorate these!! plus a little more chocolate and peppermint never hurt anyone (;
Maria Doss
Totally!! Thank you Heather:)
Ashika | Gardening Foodie
These are so cute Maria, so fun to make with the kids. And sounds delicious too 🙂
Maria Doss
Thank you Ashika:)
Katherine | Love In My Oven
These are ADORABLE!! And you're right, you really can't go wrong with any of Sally's cookie recipes. She never fails!!
Maria Doss
Thank you Kathy:)
Coco in the Kitchen
So clever & cute!
Maria Doss
Thank you so much:)
Kim | The Baking ChocolaTess
Those are the cutest Maria!! LOVE!!
Maria Doss
Thank you so much dear:)
Deepika|TheLoveOfCakes
I love your creativity Maria!! These are so cute and adorable! Love them!