Chocolate Gingerbabies

Start the Holiday Cooking season off with a twist on the traditional! These little gingerbaby cookies bring all the favorite flavors of Christmas, in a teeny tiny package.

Every year my kids talk me into a few holiday traditions I secretly loathe. Dying eggs for Easter is cute and all, but all those stainy colors on the kitchen table makes me crazy. Carving jack-o-lanterns? So sticky. And by the time December starts to call, and the kids are begging to bake gingerbread men, I find myself having visions of sugar smeared all over the kitchen counter.

Before you think I’m all humbug and no ho-ho-ho, you have to know I love celebrating, but I find the best-laid kitchen plans often start with good intentions and end with one lonely mommy cleaning up the mess in the kitchen.

So, to add a fun new tradition to the traditional, I decided to turn a pre-made pack of Pillsbury sugar cookies into an insta-bowl of gingerbread dough, then invite the kids in for super simple cookie cutting and decorating. The crafting is quick, the kitchen stays clean, the kids love the little one-bite treats, and I’m wiping my hand and snuggling in for a movie with my tots all lively and quick.

Wanna join us in simplifying a favorite Christmas cookie for the weary and overworked amongst us? Here’s our recipe for quick and easy Chocolate Gingerbabies. They’re so fun to make, you’ll feel like you’ve given yourself the first gift of the season.


Chocolate Gingerbabies


1 (16.5 ounce) tube Pillsbury Sugar Cookies
1/2 cup cocoa powder
2 1/2 tablespoons molasses
1 1/2 tablespoon cinnamon
1/2 cup white chocolate chips, melted


Preheat oven to 350 degrees. Place all of the Pillsbury cookie rounds in a large bowl. Add the cocoa powder, molasses, and cinnamon. Stir together with a wooden spoon until the cocoa powder is completely worked into the dough. Roll dough onto a clean, flat surface until 1/8" thick. Use a tiny gingerbread-man shaped cookie cutter to cut the dough. Place cut cookies onto a large baking sheet, covered with parchment paper.
Bake cookies for 4-6 minutes, or just until set. Remove and cool completely.
Place melted white chocolate chips into a small zip-top bag. Snip a very small corner from the tip of the bag. Pipe melted chocolate onto the cooled cookies to create a smiley face or buttons on each gingerbaby. Allow chocolate to harden before serving.
Store in an airtight, plastic container for up to 3 days.