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    Home » Cookies » Gingersnap Cream Cookie Cups

    Gingersnap Cream Cookie Cups

    by Lainey · Posted: Oct 19, 2015 · This post may contain affiliate links ·

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    delicious gingersnap cream cookie cups on a white cake tray

    These Gingersnap Cream Cookie Cups taste like old-fashioned Christmas. The flavor combination of molasses and ginger is wonderful.  gingersnap cream cookie cups on a cake tray

    Tips and Tricks for Making This Gingersnap Cream Cookie Cups Recipe: 

    • Before mixing the dry ingredients like all-purpose flour, baking soda, and granulated brown sugar, sift them individually. This easy but very important step would make your cookies nice and evenly textured. It wouldn’t be fun biting into a lump of flour in between 🙂
    • Looking for a gift idea this Christmas? Place these Gingersnap Cream Cookie Cups in a decorative Christmas box and voila, you have a delicious gift for your most loved persons 🙂
    • If you do not have nonstick muffin pans, you can spray your muffin trays with baking spray.
    • For a more nutritious cookie, you can add in chia seeds. That is such an energy booster addition!
    • Do you love more texture in your cookie cups? Add in some slivered almonds or peanuts to the dough before baking them!
    • If you want an easier cookie cup topping, use ice cream instead of whipped cream! Yum!

    How to Make this Gingersnap Cream Cookie Cups Recipe:

    Gather the ingredients for this Gingersnap Cream Cookie Cups recipe and once the ingredients are all ready, let’s begin!

    • 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

    ingredients of the gingersnap cream cookie cups

    Preheat oven at 350 and oil mini cupcake can or you can use a mini muffin pan.

    In a large bowl mix together flours, sugar, ginger, cinnamon, salt, and baking soda, then set aside:

    mixing the dry ingredients of the gingersnap cream cookie cups using a wire whisk

    In another bowl mix together the applesauce, molasses, egg, and oil:

    mixing the vanilla, canola oil and eggs using a wire whisk

     

    Add the wet ingredients into the dry ingredients and mix until well combined. The batter will be wet:

    mixing the gingersnap cream cookie cups dough

    Using a mini cookie scooper, place the dough into the mini cupcake pan and bake for 10-12 minutes or until golden brown:

    scooping the gingersnap cream cookie cups into mini muffin tray

    Remove from oven and using a cap from a water bottle press into the cookie to make a crater and allow to cool completely:

    making a hole in the center of the gingersnap cookie cups using a bottle cap

    To make the filling, in a small bowl beat the whipped cream until it forms a stiff peak, set aside.

    mixed cream for gingersnap cream cookie cups

    Then in another small bowl beat the cream cheese and vanilla extract, then add the confectioner’s sugar and mix until well combined. Gently fold in the whipped cream until well combined:

    pouring vanilla to the cream cheeseThen place the filling into the cookie cups, like so:

    adding the whipped cream on top of each gingersnap cream cookie cups

    These Gingersnap Cream Cookie Cups are best served chilled to keep the cream topping from melting.

    cookie cups

     

    Frequently Asked Questions for the Gingersnap Cream Cookie Cups Recipe:

    Q: Should these cookies be refrigerated?

    A: Yes, you can keep this in the fridge but make sure to store them in an airtight container. Place at room temperature before serving or warm them up in a microwave oven.

    Q: Can I make the dough ahead and freeze it?

    A: Yes, you can freeze the mixed dough and thaw completely at room temperature before baking it.

    Q: How many cookies would this recipe make?

    A: If you make large cookies, you can make 16-20 Gingersnap cream cookie cups per batch.

    Q: Do you think you can freeze the cookie cups and frost later?

    A: Yes, that is possible. Just thaw the cookie cups by placing at room temperature for at least an hour and top with whipped cream as desired.


    Here are more delicious cookie recipes that you should try:

    • Best Chocolate Chip Cookies
    • Brownie Cookies
    • Quick & Easy Cranberry Chip Cookies
    • Snickerdoodle Apple Cookies
    • Nutella Stuffed Cookies
    • Choco Mint Blossom Cookies
    topping the cookie cups with whipped cream
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    Gingersnap Cream Cookie Cups

    Make these bite-sized Gingersnap Cream Cookie Cups in just a few steps and ingredients available in your own kitchen!
    Author: Lainey

    Ingredients

    • 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
    • FILLING
    • ½ cup heavy whipping cream whipped
    • 4 oz cream cheese
    • ½ cup confectioners sugar sifted
    • ¾ teaspoon vanilla extract

    Instructions

    • Preheat oven at 350 and oill mini cupcake can.
    • In a large bowl mix together flours, sugar, ginger, cinnamon, salt and baking soda, then set aside.
    • In another bowl mix together the applesauce, molasses, egg, and oil. Add the wet ingredients into the dry ingredients and mix until well combined. (Batter will be wet)
    • Using a mini cooke scooper, place the dough into the mini cupcake pan. Bake for 10-12 minutes or until golden brown.
    • Remove from oven and using a cap from a water bottle press into the cookie to make a crater. Allow to cool completely.
    • To make the filling, in a small bowl beat the whip cream until it forms a stiff peak, set aside. Then in another small bowl beat the cream cheese and vanilla extract, then add the confectioners sugar and mix until well combined. Gently fold in the whip cream, then place the filling into the cookie cups.
    • Serve chilled.
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    Comments

    1. Cath says

      November 20, 2018 at 11:50 am

      I love how you come up with amazing recipes! Make some more!

      Reply
      • Lainey says

        November 12, 2019 at 7:48 pm

        Thank you so much Cath! I am so glad you loved this!

        Reply

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