Old-fashioned Christmas? Try Ginger Snap Cups! The flavor combination of molasses and ginger is wonderful. It's the perfect twist you need on the classic ginger cookies.
Easy and unforgettable, our Nutella Mug Cake and Rice Coffee!
Why You’ll Love This Recipe
This recipe is great for beginner bakers and is easily made dairy-free by swapping the filling ingredients. The cookie cups are baked with warm spices like cinnamon and ginger, which not only taste amazing but also offer anti-inflammatory benefits.
With applesauce and molasses in the mix, they’re moist and lightly sweet with no need for extra fat. They look fancy but are secretly simple—perfect for impressing guests or treating yourself.
The creamy filling balances the snap of the cookie shell. And the best part? No fork needed—just grab and bite!
Ingredients
Listed below are all the ingredients you will need:
For the Cookie Cups:
- All-purpose flour
- Whole wheat flour
- Sugar
- Ground ginger
- Ground cinnamon
- Salt
- Baking soda
- Unsweetened applesauce
- Molasses
- Egg
- Canola oil
For the Filling:
- Heavy whipping cream
- Cream cheese
- Confectioners sugar
- Vanilla extract
See the recipe card for quantities.
Instructions
Prepare the Oven and Pan
1. Preheat oven to 350°F (175°C).
2. Lightly oil or spray a mini cupcake pan and set aside.
Make the Cookie Dough
3. In a large mixing bowl, combine all-purpose flour, whole wheat flour, sugar, ground ginger, ground cinnamon, salt, and baking soda. Mix well.
4. In a separate bowl, whisk together unsweetened applesauce, molasses, egg, and Canola oil.
5. Pour the wet mixture into the dry ingredients and mix until well combined. The batter will be wet.
Bake and Shape the Cups
6. Using a mini cookie scoop, place dough into each cavity of the mini cupcake pan.
7. Bake for 10–12 minutes or until golden brown.
8. Remove from oven and immediately press down the center of each cookie with the cap of a water bottle to create a crater.
9. Allow to cool completely in the pan before removing.
Prepare the Filling
10. In a small bowl, beat the Heavy Whipping Cream until stiff peaks form. Set aside.
11. In another bowl, beat Cream Cheese and Vanilla Extract until smooth.
12. Add the sifted Confectioners' Sugar and mix until well combined.
13. Gently fold in the whipped cream until fully incorporated.
Fill and Serve
14. Spoon or pipe the cream filling into the cooled cookie cups.
15. Serve chilled for the best texture and flavor!
Substitutions and Variations
- Ingredient Swap
Swap canola oil with coconut oil.
Replace molasses with maple syrup. It will lose some of that deep flavor. - Variation
Great mix-ins for the filling? Try crushed nuts or chocolate chips. - Mistake to Avoid
Avoid underbaking the cups! They need a structure to hold the filling. - Storage Tips
- These don’t freeze well once assembled. Unfilled cookie cups can be frozen for up to 1 month.
- Fill only before serving for the best texture.
- Store whipped filling in a separate container in the fridge, and reassemble when ready to serve. Good for 2–3 days.
FAQs
Ginger Snap Cups
Ingredients
For the Cookie Cups:
- 1 ½ cups All-purpose flour
- ½ cup Whole wheat flour
- ⅓ cup Sugar
- 1 ½ teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- ½ teaspoon Salt
- 1 teaspoon Baking soda
- ¼ cup Unsweetened applesauce
- ¼ cup Molasses
- 1 Egg
- ¼ cup Canola oil
For the Filling:
- ½ cup Heavy whipping cream whipped
- 4 ounces Cream cheese softened
- ½ cup Confectioners sugar sifted
- ¾ teaspoon Vanilla extract
Instructions
Prepare the Oven and Pan
- Preheat oven to 350°F (175°C).
- Lightly oil or spray a mini cupcake pan and set aside.
Make the Cookie Dough
- In a large mixing bowl, combine All-Purpose Flour, Whole Wheat Flour, Sugar, Ground Ginger, Ground Cinnamon, Salt, and Baking Soda. Mix well.
- In a separate bowl, whisk together Unsweetened Applesauce, Molasses, Egg, and Canola Oil.
- Pour the wet mixture into the dry ingredients and mix until well combined. The batter will be wet.
Bake and Shape the Cups
- Using a mini cookie scoop, place dough into each cavity of the mini cupcake pan.
- Bake for 10–12 minutes or until golden brown.
- Remove from oven and immediately press down the center of each cookie with the cap of a water bottle to create a crater.
- Allow to cool completely in the pan before removing.
Prepare the Filling
- In a small bowl, beat the Heavy Whipping Cream until stiff peaks form. Set aside.
- In another bowl, beat Cream Cheese and Vanilla Extract until smooth.
- Add the sifted Confectioners Sugar and mix until well combined.
- Gently fold in the whipped cream until fully incorporated.
Fill and Serve
- Spoon or pipe the cream filling into the cooled cookie cups.
- Serve chilled for best texture and flavor.
Watch The Recipe Video!
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Need a quick and impressive dessert? These Ginger Snap Cups are elegant, unique, and incredibly easy to make!
Cath says
I love how you come up with amazing recipes! Make some more!
Lainey says
Thank you so much Cath! I am so glad you loved this!