Gingerbread Cookie Cups Recipe

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.

Did you know we have a Youtube Channel?

We sure do, and we created it specifically, with you in mind. We want to show you how to make all of our recipes, so they turn out perfectly every time.

We get it, it can be a little intimidating cooking a recipe you have never made before, so that’s exactly why we created our channel.

We take you through each recipe, step by step, and show you exactly how to make it.

Each recipe is tried and true, so you know even the pickiest of eaters, will love it. 

Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!
Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!

Love cooking as much as we do? Join our FREE private Facebook Group: Six Sisters’ Dinner Club!

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

These Gingerbread Cookie Cups are the ultimate Christmas cookies. It tastes like the holidays in your mouth.

ServingServing: 30

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

SaveSaved Recipe! Print Pin

Ingredients

• ▢ ½ cup butter, melted
• ▢ ½ cup brown sugar
• ▢ 1 egg
• ▢ ½ cup dark molasses
• ▢ 2½ cups flour
• ▢ 2 teaspoons 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

• Muffin Tin (Mini)
• 2 Mixing Bowl
• Mixer (Hand)

Instructions

1. Preheat oven to 350 degrees and lightly grease a mini muffin tin.
2. In a bowl combine the butter, brown sugar, egg, and molasses until fully incorporated and there are no lumps.
3. 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.
4. Create an indent in each cookie by placing your thumb in each one.
5. Bake for 9 minutes (they may seem undercooked, but you don't want them burned on the outsides).
6. Let cookies cool completely before frosting.
7. For the frosting, mix the cream cheese, powdered sugar, vanilla and cinnamon until fully combined.
8. 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

Calories: 135 kcal · Carbohydrates: 24 g · Protein: 2 g · Fat: 4 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 15 mg · Sodium: 145 mg · Potassium: 110 mg · Fiber: 1 g · Sugar: 16 g · Vitamin A: 119 IU · Vitamin C: 1 mg · Calcium: 24 mg · Iron: 1 mg

Cuisine: American

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Be sure to not miss another recipe! Follow Six Sisters’ Stuff on Instagram|Facebook|Pinterest|YouTube