These bite-sized cups are made by pressing gingerbread cookie dough into a mini muffin tin and baking until they're crisp and golden brown.
One of the treats on my cookie trays each year is something gingerbread related and this time around I chose these Gingerbread Cookie Cups from Taste of Home.
The dough is very quick to put together because it starts with a mix, but you need to factor in the chilling time when you make them. My guys were in and out of the fridge 100 times so mine took almost 2 hours to chill.
I used a cookie scoop to distribute the dough into the mini muffin pan and then a tart press to make the indentation.
I used it again after they were baked to make sure there was a nice deep well to fill up.
Once cooled, you fill them with a mixture of cream cheese, butter, vanilla extract, and confectioners' sugar. I used a piping bag with a star tip to get the filling in, you can also use a zip top bag with the corner cut off.
On about half I sprinkled a little bit of cinnamon and then I grated some nutmeg on top with my Microplane.
On the other half I used some festively colored sprinkles. Some chopped crystallized ginger would also be amazing but I snacked on it all and forgot to replace it.
We're halfway through #ChristmasCookiesWeek and I hope you are enjoying it as much as I am! Thank you to Shenae P. for sharing her recipe and to all of the other awesome bloggers who are sharing recipes today. You can check out their cookies by using the links down below.
Gingerbread Cookie Cups
Ingredients
- 1 package (14-1/2 ounces) gingerbread cake/cookie mix
- 1/2 cup butter, softened
- 1/4 cup sugar
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 tablespoon water
- 1/4 teaspoon ground ginger
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1/2 teaspoon vanilla extract
- 1-3/4 cups confectioners' sugar
- Ground cinnamon and nutmeg
- Chopped crystallized ginger, sprinkles, optional
Instructions
- In a large bowl, beat cookie mix, butter, sugar, egg, flour, water and ginger until blended. Refrigerate 30 minutes or until firm.
- Preheat oven to 350°. Using a cookie scoop, drop dough into ungreased mini muffin cups. Make indentations with tart tamper.
- Bake 10 to 12 minutes or until lightly golden. Cool in pans 2 minutes. Remove to wire racks to cool completely.
- In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth.
- Pipe into cookie cups; sprinkle with cinnamon, nutmeg, or crystallized ginger, or sprinkles if desired. Refrigerate in an airtight container.
**********
Comments
Post a Comment