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 🙂
Serves: 30
Gingerbread Cookie Cups
10 minPrep Time
8 minCook Time
18 minTotal Time
Save RecipeIngredients
- 1/2 cup butter, melted
- 1/2 cup brown sugar
- 1 egg
- 1/2 cup dark molasses
- 2 cups flour
- 2 teaspoons baking soda
- 1 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/3 teaspoon salt
- Filling:
- 3 ounces cream cheese
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
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 8 minutes (they may seem undercooked, but you don't want them burned).
- 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.
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https://www.sixsistersstuff.com/recipe/gingerbread-cookie-cups/
Six Sisters Stuff
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