Too soon for holiday baking? Because our family starts listening to Christmas music in August. No joke. That’s how it’s always been, and we seriously all love it.
So this week I decided it was time to start the holiday baking because one month to celebrate Christmas, just isn’t enough.
But these Gingerbread Cookie Cups seriously should be made all year round because they honestly taste amazing. I’ve already made them twice, and I’ll probably make them at least ten more times this season.
what should I do if my dough is still sticky?
If your dough is still a little sticky, don’t fret. You could add a little bit of flour to it. Start with 1/4 cup, then add tablespoons as needed.
You can always add flour, but you can’t really take it away.
We also recommend refrigerating it for about 30 minutes, or until it stiffens up.
could i make these in large
how should i store these gingerbread cookie cups?
These cookie cups can be stored in an airtight container. If you are making them ahead of time, I recommend freezing just the cookie cups, then making the frosting the day of serving.
You could also store these Gingerbread Cookie Cups, in a gallon storage bag, lying flat.
could i make this using a regular sized muffin tin, instead of bite size?
You could make this recipe in a regular muffin tin, but it won’t make as many, and the middles will be a little doughy.
I recommend not filling up the tin hole very much, so they cook more evenly, and aren’t so thick. I would cook them for about 12-14 minutes.
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looking for more holiday cookies? Here are a few of our favorites:
- Cake Mix Christmas Cookies
- Christmas Tree Cupcake Topper
- Christmas Santa Cookies
- Christmas Tree Brownies
- Molasses Cookies
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