Gingerbread Cookie Cups with Cream Cheese Frosting

• Produce

  • 2 Teaspoonsground ginger

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/4 Cuplight brown sugar
  • 3 Cupsall-purpose flour
  • 2 Cupsconfectioners' sugar
  • 1 Sprinkles
  • 1 Teaspoonground allspice
  • 2 Teaspoonsground cinnamon

• Dairy

  • 1 (8-oz. packagecream cheese
  • 1 1/2 cup Butter, unsalted

• Other

  • 1 Cupsugar
  • 3 Tablespoonsmolasses
  • 1 Teaspoonbaking soda
  • 1/4 Teaspoonsalt
  • 2 Teaspoonsvanilla extract

Found on justataste.com

Description

Directions

• Make the cookie cups: Preheat the oven to 350°F. Grease a nonstick mini muffin pan with cooking spray. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, brown sugar, egg and molasses until well combined, about 3 minutes. Add the flour, cinnamon, ginger, allspice, salt and baking soda and beat just until combined. Using your fingers, pinch off 1-tablespoon pieces of dough and roll them into balls. Place the cookie dough balls in the muffin pan then make an indentation by pushing your thumb into the centers of the cookie dough balls. Bake the cookie cups for about 10 minutes until they’re lightly browned around the edges. Remove them from the oven and let them cool completely in the muffin pan. (See Kellys Note.) Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until it’s smooth. Add the butter and vanilla extract and beat until well combined. Add the confectioners’ sugar and beat until its thick and creamy. Once the cookie cups have cooled completely, slather or pipe the frosting on top of each cookie cup. Top the cookie cups with sprinkles and serve. Kellys Note: Its best to underbake the cookie cups, as theyll continue baking while they cool in the muffin pan.