Gingerbread Cookie Cups

• Vegetarian

• Produce

  • 1 1/2 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 cup Molasses, dark

• Baking & Spices

  • 2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 2 tsp Cinnamon
  • 1/2 tsp Cloves, ground
  • 2 cups Flour
  • 2 cups Powdered sugar
  • 1/3 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Butter
  • 3 oz Cream cheese

Found on sixsistersstuff.com

Description

Ingredients

• 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

Directions

• 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 dont 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.