How to Make Gingersnap-Cream Cookie Cups - A Step-by-Step Guide

Are you looking for a delightful dessert to satisfy your sweet tooth? Look no further than these Gingersnap-Cream Cookie Cups! This recipe combines the comforting flavors of gingersnaps with a luscious creamy filling, creating a treat that is both indulgent and satisfying. Whether you're hosting a fancy dinner party or simply want to treat yourself to something special, these cookie cups are sure to impress.

The base of these cookie cups is made from a classic gingersnap cookie dough,...

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Ingredients

  • 1 cup canola oil
  • ½ cup molasses
  • 2 eggs
  • 2 cups whole wheat flour
  • 2 cups all-purpose flour
  • 1 ½ cups white sugar
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 (8 ounce) package Neufchatel cheese, softened
  • 1 cup confectioners' sugar
  • 1 ½ teaspoons vanilla extract
  • 1 cup heavy cream, whipped
  • 1 small bunch fresh mint leaves, or as desired

Information

  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr
  • Servings: 36
  • Yield: 36 cookie cups

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 36 mini muffin cups.
  • Combine oil, molasses, and eggs in a large bowl.
  • Combine whole wheat flour, all-purpose flour, sugar, ginger, baking soda, cinnamon, and salt in a separate bowl. Stir into egg mixture until well combined.
  • Roll cookie dough into 1 1/4-inch balls. Place balls into the prepared muffin cups. Press dough up the sides of the cups using your fingers or a wooden spoon handle.
  • Bake in the preheated oven until no longer doughy but still soft and edges are set, 10 to 15 minutes.
  • Remove from the oven. Gently reform the holes in each cookie cup using a wooden spoon handle. Let cool for 2 minutes. Remove cookie cups from the pans and transfer to wire racks to cool completely, 15 to 30 minutes.
  • Beat Neufchatel cheese in a medium bowl using an electric mixer until fluffy. Beat in confectioners' sugar and vanilla extract. Gently fold in whipped cream.
  • Spoon filling into a pastry bag; pipe into each cooled cookie cup. Garnish each cookie cup with a mint sprig.
  • Nutrition

    206 cal.

    • Total Fat: 11g
    • Saturated Fat: 3g
    • Cholesterol: 23mg
    • Sodium: 168mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 1g
    • Total Sugars: 14g
    • Protein: 3g
    • Vitamin C: 1mg
    • Calcium: 26mg
    • Iron: 1mg
    • Potassium: 121mg