Gingersnap-Cream Cookie Cups

Gingersnap cookie cups are baked golden and filled with a sweet and creamy Neufchatel cheese frosting in this delectable dessert recipe.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 206 Calories

Ingredients

• 2 eggs
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 cups whole wheat flour
• 1 cup confectioners' sugar
• 1 tablespoon ground ginger
• 1 cup heavy cream, whipped
• 1 cup canola oil
• 1 (8 ounce) package Neufchatel cheese, softened
• 1 small bunch fresh mint leaves, or as desired
• 1.5 teaspoons vanilla extract
• 1.5 cups white sugar
• 0.5 cup molasses

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease 36 mini muffin cups.

Step 2

Combine oil, molasses, and eggs in a large bowl.

Step 3

Combine whole wheat flour, all-purpose flour, sugar, ginger, baking soda, cinnamon, and salt in a separate bowl. Stir into egg mixture until well combined.

Step 4

Roll cookie dough into 1 1/4-inch balls. Place balls into the prepared muffin cups. Press dough up the sides of the cups using your fingers or a wooden spoon handle.

Step 5

Bake in the preheated oven until no longer doughy but still soft and edges are set, 10 to 15 minutes.

Step 6

Remove from the oven. Gently reform the holes in each cookie cup using a wooden spoon handle. Let cool for 2 minutes. Remove cookie cups from the pans and transfer to wire racks to cool completely, 15 to 30 minutes.

Step 7

Spoon filling into a pastry bag; pipe into each cooled cookie cup. Garnish each cookie cup with a mint sprig.

Step 8

Beat Neufchatel cheese in a medium bowl using an electric mixer until fluffy. Beat in confectioners' sugar and vanilla extract. Gently fold in whipped cream.