Too soon for holiday baking? Because our family starts listening to Christmas music in August. No joke. That’s how it’s always been, and we seriously all love it.
So this week I decided it was time to start the holiday baking because one month to celebrate Christmas, just isn’t enough.
But these Gingerbread Cookie Cups seriously should be made all year round because they honestly taste amazing. I’ve already made them twice, and I’ll probably make them at least ten more times this season.
What should I do if my dough is still sticky?
If your dough is still a little sticky, don’t fret. You could add a little bit of flour to it. Start with 1/4 cup, then add tablespoons as needed.
You can always add flour, but you can’t really take it away.
We also recommend refrigerating it for about 30 minutes, or until it stiffens up.
How should i store these gingerbread cookie cups?
These cookie cups can be stored in an airtight container. If you are making them ahead of time, I recommend freezing just the cookie cups, then making the frosting the day of serving.
You could also store these Gingerbread Cookie Cups, in a gallon storage bag, lying flat.
Could i make this using a regular sized muffin tin, instead of bite size?
You could make this recipe in a regular muffin tin, but it won’t make as many, and the middles will be a little doughy.
I recommend not filling up the tin hole very much, so they cook more evenly, and aren’t so thick. I would cook them for about 12-14 minutes.
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Looking for more holiday cookies? Here are a few of our favorites:
- Cake Mix Christmas Cookies
- Christmas Tree Cupcake Topper
- Christmas Santa Cookies
- Christmas Tree Brownies
- Molasses Cookies
Gingerbread Cookie Cups Recipe
Ingredients
- ½ cup butter, melted
- ½ cup brown sugar
- 1 egg
- ½ cup dark molasses
- 2½ cups flour
- 2 teaspoon baking soda
- 1½ teaspoon ginger
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ⅓ teaspoon salt
Filling:
- 3 ounces cream cheese
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
Equipment
Instructions
- Preheat oven to 350 degrees and lightly grease a mini muffin tin.
- In a bowl combine the butter, brown sugar, egg, and molasses until fully incorporated and there are no lumps.
- Add the flour, baking soda, ginger, cinnamon, cloves and salt until fully combined. Roll in to one inch balls and place in the mini muffin tin.
- Create an indent in each cookie by placing your thumb in each one.
- Bake for 9 minutes (they may seem undercooked, but you don't want them burned on the outsides).
- Let cookies cool completely before frosting.
- For the frosting, mix the cream cheese, powdered sugar, vanilla and cinnamon until fully combined.
- place a dollop of frosting on each one and sprinkle with cinnamon or sprinkles.
Notes
- If your dough is still a little sticky, don’t fret. You could add a little bit of flour to it. Start with 1/4 cup, then add tablespoons as needed.
Nutrition
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Can these be frozen?
Yes, these gingerbread cookie cups will freeze well in an airtight container.
How many does a batch make? And would you recommend that they get frozen with or without topping? Thanks!
The recipe makes about 30 little cookie cups. You can totally freeze them with the icing, if that will save you time. Or you can freeze them without and then when ready, thaw and frost. Either way will work great. Just be sure to freeze them in an airtight container.
just made these.. taste great, but my centers collapsed when cooling.. . still good..
my copy of the recipe( I think I got it from a blog), didn’t list the egg-, but I added one as instructions called for it.. so my question is this: on pintrest it shows different amounts of cinnamon than on this page.. is it a typo? ty for your great recipe.
I made these today and they turned out alright, but the dough was too sticky to roll in balls. I just dropped teaspoons full into the muffin cups. I double checked the recipe twice. Any idea why I my dough was too thin? Thanks
I made these today and they did not turn out how they are pictured. The dough was very stick and wet, unable to roll them into balls.
love that these are muffins, a nice change from cookies, thank you for sharing this!
If it’s too sticky and wet throw the batter in the fridge for a few minutes! Works wonders!
I measured 1″ balls and weighed them at 15 g each on my kitchen scale. It made 48 cookies. I also ended up with leftover frosting, even with all the extra cookies to frost!
What a fun addition to my holiday cookie tray — I will definitely make these again. (Next time, I’ll increase the salt a tad, and add more spices for a richer ginger flavor.) And that yummy cinnamon-cream-cheese frosting is to die for. It elevated the humble gingerbread base to new heights!