Gingersnap-Cream Cookie Cups Recipe

Gingersnap-Cream Cookie Cups Recipe

How To Make Gingersnap-Cream Cookie Cups

These sweet little cookie cups are tasteful treats, made with whole wheat flour, ginger, and molasses, then swirled with a tasty cream cheese topping!

Preparation: 30 minutes
Cooking: 10 minutes
Cool Time: 17 minutes
Total: 57 minutes



  • 1cupcanola oil
  • ½cupmolasses
  • 2eggs
  • 2cupswhole wheat flour
  • 2cupsall-purpose flour
  • cupswhite sugar
  • 1tbspground ginger
  • 2tspbaking soda
  • 2tspground cinnamon
  • 1tspsalt

For Filling:

  • 8ozNeufchatel cheese,(1 package), softened
  • 1cupconfectioners’ sugar
  • tspvanilla extract
  • 1cupheavy cream,whipped
  • 1bunchfresh mint leaves,or as desired


  1. Preheat the oven to 350 degrees F. Grease 36 mini muffin cups.

  2. Combine the oil, molasses, and eggs in a large bowl.

  3. Combine the whole wheat flour, all-purpose flour, sugar, ginger, baking soda, cinnamon, and salt in a separate bowl. Stir into the egg mixture until well combined.

  4. Roll cookie dough into 1¼-inch balls. Place the balls into the prepared muffin cups. Press the dough up the sides of the cups using the fingers or a wooden spoon handle.

  5. Bake in the oven for 10 to 15 minutes until no longer doughy, but still soft and edges are set.

  6. Remove from the oven. Gently reform the holes in each cookie cup using a wooden spoon handle. Let cool for 2 minutes.

  7. Remove the cookie cups from the pans and transfer to wire racks to cool completely for 15 to 30 minutes.

  8. Beat the Neufchatel cheese in a medium bowl using an electric mixer until fluffy. Beat in the confectioners’ sugar and vanilla extract. Gently fold in the whipped cream.

  9. Spoon the filling into a pastry bag, then pipe into each cooled cookie cup.

  10. Garnish each cookie cup with a mint sprig, serve, and enjoy!


  • Calories: 204.14kcal
  • Fat: 10.42g
  • Saturated Fat: 2.90g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 5.02g
  • Polyunsaturated Fat: 2.02g
  • Carbohydrates: 25.99g
  • Fiber: 1.05g
  • Sugar: 15.54g
  • Protein: 2.66g
  • Cholesterol: 22.61mg
  • Sodium: 122.94mg
  • Calcium: 29.33mg
  • Potassium: 124.83mg
  • Iron: 0.98mg
  • Vitamin A: 47.89µg
  • Vitamin C: 0.16mg
Excited to try out this Gingersnap-Cream Cookie Cups recipe? Head over to the Baking and Desserts section of our forum to share your experience, ask questions, and connect with fellow baking enthusiasts!

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