Gingersnap-Cream Cookie Cups Recipe

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!