Description
Gingerbread Cookie Cups are a festive and delightful holiday treat featuring crisp gingerbread cookies shaped into small cups, half-coated with melted semi-sweet chocolate, and garnished with colorful crushed candy canes and pretzel handles for a charming presentation. These sweet and crunchy cookie cups are perfect for holiday parties or gifting.
Ingredients
Scale
For the Gingerbread Cookie Dough (half recipe)
- 1/2 recipe gingerbread cookie dough (approximately enough for 30 cookies)
For Decoration
- 3/4 cup semi-sweet chocolate chips
- 2 to 4 candy canes, crushed into small pieces
- 30 to 40 pretzels, gently broken to form curved handles
Instructions
- Prepare the Gingerbread Dough: Roll the gingerbread dough into about 1/8-inch thickness on a lightly floured surface, then cut into 2 by 1 inch rectangles. Place the cut dough pieces on a large parchment-lined baking sheet, spacing them about 1/2 inch apart. Refrigerate for at least 30 minutes or up to 8 hours to set.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the chilled dough rectangles for 8 to 10 minutes to achieve slightly crispy cookies, or less for softer ones. Remove from oven and place the baking sheet on a wire rack to cool completely.
- Prepare Decoration Ingredients: Line a baking sheet with parchment paper. Place candy canes in a zipper bag and crush them using a rolling pin until broken into small pieces, avoiding powder. Gently break pretzels to create curved pieces to resemble cup handles. Microwave chocolate chips in 60 to 90 second intervals, stirring every 30 seconds until fully melted and smooth.
- Assemble the Cookie Cups: Working one cookie at a time, use a small spoon or butter knife to spread melted chocolate on one half of each cookie, smoothing edges to remove excess chocolate.
- Add Candy Cane Garnish: Sprinkle crushed candy cane pieces along the edge of the melted chocolate to form a thick, even line. Use a dry pastry brush to gently remove any excess candy pieces.
- Attach Pretzel Handles: Dip both ends of a pretzel piece into the melted chocolate, then press onto the chocolate-covered side of the cookie to form handles. Gently press to secure.
- Set the Cookies: Place assembled cookies on parchment paper with chocolate side up. Allow them to set at room temperature for several hours until chocolate hardens, or refrigerate for about an hour for quicker setting.
- Storage: Store the finished cookie cups at room temperature in a tightly sealed airtight container to maintain freshness.
Notes
- Chilling the dough before baking helps maintain the shape and texture of the cookies.
- Baking time can be adjusted depending on desired cookie softness or crispness.
- Crush candy canes coarsely for texture and visual appeal; avoid powdering as it can be too intense and messy.
- Use pretzel pieces gently broken to mimic handles for an attractive cookie cup shape.
- Allow sufficient time for the chocolate to harden completely for best presentation and durability.
- Cookies can be stored for several days if kept in an airtight container at room temperature.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Gingerbread cookies, holiday dessert, chocolate cookie cups, crushed candy canes, pretzel handles, festive cookies, Christmas treat, baked cookies
