Name: Gingersnap-Cream Cookie Cups Recipe
Prep time: 30 min
Cook time: 10 min
Yield: 36
Ingredients: 1 cup canola oil; ½ cup molasses; 2 eggs; 2 cups whole wheat flour; 2 cups all-purpose flour; 1½ cups white sugar; 1 tbsp ground ginger; 2 tsp Baking Soda; 2 tsp ground cinnamon; 1 tsp salt; For Filling:; 8 oz neufchâtel cheese; 1 cup confectioners' sugar; 1½ tsp vanilla extract; 1 cup heavy cream; 1 bunch fresh mint leaves

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

Serves:

Ingredients

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

For Filling:

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

Instructions

Preheat the oven to 350 degrees F. Grease 36 mini muffin cups.
Combine the oil, molasses, and eggs in a large bowl.
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.
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.
Bake in the oven for 10 to 15 minutes until no longer doughy, but still soft and edges are set.
Remove from the oven. Gently reform the holes in each cookie cup using a wooden spoon handle. Let cool for 2 minutes.
Remove the cookie cups from the pans and transfer to wire racks to cool completely for 15 to 30 minutes.
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.
Spoon the filling into a pastry bag, then pipe into each cooled cookie cup.
Garnish each cookie cup with a mint sprig, serve, and enjoy!