Gingerbread Cookie Cups

gingerbread cookies in a red cookie tin.

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.

Course Dessert

Cuisine American

Keyword gingerbread cookie cup, gingerbread cookies

Prep Time 30

Cook Time 15

Resting time 3

Total Time 3 45

Servings cookies

Calories 30kcal

Author Maria Doss

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

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.

Nutrition