These Gingersnap Cream Cookie Cups taste like old-fashioned Christmas. The flavor combination of molasses and ginger is wonderful.
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
- ground ginger
- ground cinnamon
- baking soda
- unsweetened applesauce
- canola oil
FOR THE FILLING:
- heavy whipping cream
- cream cheese
- confectioners sugar
- vanilla extract
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:
In another bowl mix together the applesauce, molasses, egg, and oil:
Add the wet ingredients into the dry ingredients and mix until well combined. The batter will be wet:
Using a mini cookie scooper, place the dough into the mini cupcake pan and 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 and allow to cool completely:
To make the filling, in a small bowl beat the whipped cream until it forms a stiff peak, set aside.
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:
These Gingersnap Cream Cookie Cups are best served chilled to keep the cream topping from melting.
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
Gingersnap Cream 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
- ½ cup heavy whipping cream whipped
- 4 oz cream cheese
- ½ cup confectioners sugar sifted
- ¾ teaspoon vanilla extract
- 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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