Gingersnap Cream Cookie Cups |
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Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 36 |
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These cute cookie cups are so pretty and tasty that no one will even suspect that they contain whole wheat flour! Topped off with a smooth cream cheese filling, these cookies are sure to impress! Ingredients:
1 cup canola oil |
1/2 cup molasses |
2 eggs |
1 1/2 cups sugar |
2 cups whole-wheat flour |
2 cups all purpose flour |
1 tbs. ginger |
1 tsp. salt |
2 tsp. baking soda |
2 tsp. cinnamon |
filling |
1 package (8 oz) neufchatel cheese, softened |
1 1/2 tsp. vanilla extract |
1 cup confectioner's sugar |
1 cup heavy cream, whipped |
mint sprigs for garnish (optional) |
Directions:
1. For cookies, in a large bowl, combine oil, molasses, and eggs.
2. Combine remaining cookie ingredients; stir into egg mixture.
3. Grease cups of a mini muffin cup pan.
4. Roll dough into about 1 1/4 balls.
5. Place balls into muffin cups; use your fingers or a wooden spoon handle to press the dough up the sides of the cups.
6. Bake at 350 for 10-15 minutes, or until cookies are no longer doughy, but are still soft.
7. Remove pan from oven.
8. With a wooden spoon handle, gently reform the hole in each cookie cup. Allow to cool for 2 minutes.
9. Remove from pans and cool on wire racks.
10. Repeat with remaining dough.
11. For filling, beat neufchatel cheese in a medium bowl.
12. Beat in sugar and vanilla.
13. Gently fold in whipped cream.
14. Spoon filling into a pastry bag; pipe into each cookie cup. If desired, garnish each cup with a mint sprig.
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