Name: Gingersnap-Cream Cookie Cups Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 57 min
Yield: 36
Cuisine: American
Ingredients: 1 cup canola oil; ½ cup molasses; 2 eggs; 2 cups whole wheat flour; 2 cups all-purpose flour; 1½ cups white sugar; 1 tbsp ground ginger; 2 tsp Baking Soda; 2 tsp ground cinnamon; 1 tsp salt; For Filling:; 8 oz neufchâtel cheese; 1 cup confectioners' sugar; 1½ tsp vanilla extract; 1 cup heavy cream; 1 bunch fresh mint leaves

These gingersnap-cream cookie cups are a delightful fusion of warm spices and creamy filling. Perfect for holiday gatherings or a cozy treat at home, they offer a wonderful balance of sweet and spicy flavors.

Photos of Gingersnap-Cream Cookie Cups Recipe

Neufchâtel cheese might be less familiar to some. It's a lighter, slightly tangy cheese similar to cream cheese. Also, molasses might not be a pantry staple for everyone but it’s crucial for that deep, rich flavor. You can find both in the dairy and baking sections of your supermarket.

Ingredients for Gingersnap-Cream Cookie Cups

Canola oil: Helps to keep the cookie dough moist and gives a subtle flavor.

Molasses: Adds a rich, deep sweetness and moisture to the cookies.

Eggs: Provides structure and richness to the cookie dough.

Whole wheat flour: Adds a slightly nutty flavor and a denser texture.

All-purpose flour: Balances with the whole wheat flour to create a perfect cookie texture.

White sugar: Sweetens the cookies and helps them to brown.

Ground ginger: Gives the cookies their signature spicy kick.

Baking soda: Leavens the cookies, making them rise and become fluffy.

Ground cinnamon: Adds warm, sweet-spicy notes to the cookies.

Salt: Enhances the overall flavor of the cookies.

Neufchâtel cheese: A creamy, tangy cheese similar to cream cheese, used in the filling.

Confectioners' sugar: Sweetens and thickens the filling.

Vanilla extract: Adds a smooth, rich flavor to the filling.

Heavy cream: Whipped to make the filling light and airy.

Fresh mint leaves: Used for garnish, adding a pop of color and freshness.

One reader, Conny Lawton says:

These gingersnap-cream cookie cups are a delightful treat! The spicy ginger flavor pairs perfectly with the creamy filling. They were a hit at my party, and everyone loved the mint garnish. Easy to make and absolutely delicious!

Conny Lawton

Techniques Required for Gingersnap-Cream Cookie Cups

How to roll cookie dough into balls: Take a portion of the dough and roll it between your palms to form a smooth, round ball. How to press dough into muffin cups: Use your fingers or the handle of a wooden spoon to press the dough balls into the mini muffin cups, shaping them to form a cup. How to beat neufchâtel cheese: Use an electric mixer to whip the cheese until it becomes fluffy. How to fold whipped cream: Gently incorporate the whipped cream into the neufchâtel cheese mixture using a spatula, folding it in to maintain the airy texture. How to use a pastry bag: Fill the pastry bag with the prepared filling and pipe it into the cooled cookie cups.

How To Make Gingersnap-Cream Cookie Cups

These sweet little cookie cups are tasteful treats, made with whole wheat flour, ginger, and molasses, then swirled with a tasty cream cheese topping!

Preparation: 30 minutes

Cooking: 10 minutes

Cool Time: 17 minutes

Total: 57 minutes

Serves:

Ingredients

1cupcanola oil
½cupmolasses
2eggs
2cupswhole wheat flour
2cupsall-purpose flour
1½cupswhite sugar
1tbspground ginger
2tspbaking soda
2tspground cinnamon
1tspsalt

For Filling:

8ozNeufchatel cheese,(1 package), softened
1cupconfectioners’ sugar
1½tspvanilla extract
1cupheavy cream,whipped
1bunchfresh mint leaves,or as desired

Instructions

Preheat the oven to 350 degrees F. Grease 36 mini muffin cups.
Combine the oil, molasses, and eggs in a large bowl.
Combine the whole wheat flour, all-purpose flour, sugar, ginger, baking soda, cinnamon, and salt in a separate bowl. Stir into the egg mixture until well combined.
Roll cookie dough into 1¼-inch balls. Place the balls into the prepared muffin cups. Press the dough up the sides of the cups using the fingers or a wooden spoon handle.
Bake in the oven for 10 to 15 minutes until no longer doughy, but still soft and edges are set.
Remove from the oven. Gently reform the holes in each cookie cup using a wooden spoon handle. Let cool for 2 minutes.
Remove the cookie cups from the pans and transfer to wire racks to cool completely for 15 to 30 minutes.
Beat the Neufchatel cheese in a medium bowl using an electric mixer until fluffy. Beat in the confectioners’ sugar and vanilla extract. Gently fold in the whipped cream.
Spoon the filling into a pastry bag, then pipe into each cooled cookie cup.
Garnish each cookie cup with a mint sprig, serve, and enjoy!

Nutrition

Calories: 204.14kcal
Fat: 10.42g
Saturated Fat: 2.90g
Trans Fat: 0.02g
Monounsaturated Fat: 5.02g
Polyunsaturated Fat: 2.02g
Carbohydrates: 25.99g
Fiber: 1.05g
Sugar: 15.54g
Protein: 2.66g
Cholesterol: 22.61mg
Sodium: 122.94mg
Calcium: 29.33mg
Potassium: 124.83mg
Iron: 0.98mg
Vitamin A: 47.89µg
Vitamin C: 0.16mg

Technique Tip for Perfect Gingersnap-Cream Cookie Cups

When forming the cookie dough into balls and pressing them into the mini muffin cups, make sure to use a light touch to avoid overworking the dough. Overworking can make the cookie cups tough instead of tender. Additionally, using a wooden spoon handle to press the dough up the sides ensures a uniform shape, which helps the filling stay in place when piped in.

Time-Saving Tips for Making Gingersnap-Cream Cookie Cups

Prepare the filling: Make the neufchâtel cheese mixture while the cookie cups are baking to save time.

Uniform shape: Use a cookie scoop to ensure all dough balls are the same size, which helps them bake evenly.

Cooling rack: Transfer cookie cups to a cooling rack immediately to speed up the cooling process.

Pre-measure ingredients: Measure all ingredients before starting to streamline the process.

Use a mixer: Use an electric mixer for the neufchâtel cheese filling to achieve a smooth texture quickly.

Substitute Ingredients For Gingersnap-Cream Cookie Cups Recipe

canola oil - Substitute with coconut oil: Coconut oil provides a similar texture and moisture content, with a slight coconut flavor that can complement the spices.
molasses - Substitute with honey: Honey adds sweetness and moisture, though it will be less robust in flavor compared to molasses.
eggs - Substitute with flax eggs: Mix 1 tbsp ground flaxseed with 3 tbsp water per egg. This is a good vegan alternative that helps bind the ingredients.
whole wheat flour - Substitute with spelt flour: Spelt flour has a similar nutritional profile and provides a slightly nutty flavor.
all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used to make the recipe suitable for those with gluten intolerance.
white sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.
ground ginger - Substitute with fresh ginger: Use 1 tbsp of freshly grated ginger for a more intense and fresh flavor.
baking soda - Substitute with baking powder: Use 3 tsp of baking powder for every 1 tsp of baking soda, but note that this may slightly alter the texture.
ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other complementary spices like nutmeg and cloves.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.
neufchâtel cheese - Substitute with cream cheese: Cream cheese has a similar texture and flavor, making it an easy swap.
confectioners' sugar - Substitute with coconut sugar: Blend coconut sugar in a food processor to achieve a fine powder similar to confectioners' sugar.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.
heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free alternative that provides similar richness and texture.
fresh mint leaves - Substitute with fresh basil leaves: Fresh basil leaves offer a different but refreshing flavor that can complement the other ingredients.

Presenting Gingersnap-Cream Cookie Cups

Use elegant serving trays: Present the gingersnap-cream cookie cups on a sleek, white porcelain tray to highlight the rich colors and textures of the cookie cups and cream filling.
Garnish with precision: Place a single, fresh mint leaf on top of each cookie cup, ensuring it stands upright to add a touch of elegance and a pop of color.
Add a dusting of confectioners' sugar: Lightly dust the cookie cups with confectioners' sugar just before serving to give them a delicate, frosted appearance.
Incorporate a sauce drizzle: Create a small pool of molasses reduction on the plate, and place each cookie cup on top, allowing the rich, dark sauce to contrast with the light cream filling.
Use microgreens for a sophisticated touch: Add a few microgreens around the cookie cups on the serving tray to enhance the presentation with a modern, fresh element.
Serve with a complementary beverage: Pair the gingersnap-cream cookie cups with a small glass of spiced chai tea or espresso to complement the flavors and elevate the dining experience.
Highlight texture contrasts: Arrange the cookie cups in a way that showcases the contrast between the crispy gingersnap exterior and the smooth, creamy filling.
Use a minimalist approach: Keep the presentation clean and uncluttered, allowing the cookie cups to be the focal point without overwhelming the plate with too many elements.
Incorporate seasonal elements: If serving during the holidays, add a few small, edible gold leaf accents or a sprinkle of cinnamon powder around the cookie cups for a festive touch.
Ensure uniformity: Make sure each cookie cup is filled and garnished consistently to maintain a professional and polished appearance.

Essential Tools for Making Gingersnap-Cream Cookie Cups

Oven: Used to bake the cookie cups at the specified temperature of 350 degrees F.
Mini muffin pan: Holds the cookie dough balls and shapes them into cups.
Cooking spray: Used to grease the mini muffin cups to prevent the cookie dough from sticking.
Large mixing bowl: For combining the oil, molasses, and eggs.
Separate mixing bowl: For mixing the dry ingredients like flours, sugar, ginger, baking soda, cinnamon, and salt.
Wooden spoon handle: Used to press the dough up the sides of the muffin cups and to reform the holes after baking.
Wire racks: For cooling the cookie cups completely after baking.
Electric mixer: To beat the neufchâtel cheese until fluffy and to mix in the confectioners' sugar and vanilla extract.
Pastry bag: For piping the filling into the cooled cookie cups.
Spatula: To gently fold the whipped cream into the cheese mixture.
Measuring cups: For accurately measuring ingredients like oil, molasses, flours, sugar, and heavy cream.
Measuring spoons: For measuring smaller quantities of ingredients like ground ginger, baking soda, cinnamon, salt, and vanilla extract.

Storing and Freezing Gingersnap-Cream Cookie Cups

Once the gingersnap-cream cookie cups have cooled completely, store them in an airtight container in the refrigerator for up to 3 days. The cookie cups will soften slightly in the fridge, but they will still be delicious.
If you want to store the cookie cups for a longer period, you can freeze them for up to 1 month. To freeze, place the cooled and unfilled cookie cups in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or resealable plastic bag.
When you're ready to serve the frozen cookie cups, let them thaw in the refrigerator for a few hours or at room temperature for about 30 minutes. Then, fill them with the cream cheese filling and garnish with fresh mint just before serving.
If you have leftover cream cheese filling, you can store it separately in an airtight container in the refrigerator for up to 3 days. When ready to use, give it a quick stir and pipe it into the cookie cups.
To maintain the best texture and flavor, it's recommended to store the cookie cups and the filling separately until you're ready to serve them. This will prevent the cookie cups from becoming too soft or soggy.

Random Fact About Gingersnap-Cream Cookie Cups

A fun fact about this gingersnap-cream cookie cups recipe is that it combines the rich, spicy flavors of gingersnap cookies with a creamy, tangy neufchâtel cheese filling, creating a delightful contrast in texture and taste.

Is Making Gingersnap-Cream Cookie Cups at Home Economical?

The gingersnap-cream cookie cups recipe is quite cost-effective for a household. The primary ingredients like whole wheat flour, all-purpose flour, and white sugar are pantry staples, while neufchâtel cheese and heavy cream are relatively affordable. Fresh mint leaves add a touch of elegance without breaking the bank. Overall, this recipe scores a solid 8 out of 10 for cost-effectiveness. The approximate cost for a household of 4 people is around $15-$20 USD, making it a delightful yet budget-friendly dessert.

Are Gingersnap-Cream Cookie Cups Healthy or Unhealthy?

This gingersnap-cream cookie cups recipe, while undeniably delicious, is not particularly healthy. The main concerns are:

High sugar content: The recipe calls for 1½ cups of white sugar and 1 cup of confectioners' sugar, which can contribute to obesity, diabetes, and other health issues when consumed in excess.
Refined flour: The use of all-purpose flour lacks the nutritional benefits of whole grains.
High fat content: The combination of canola oil, heavy cream, and neufchâtel cheese adds a significant amount of fat to the recipe.

However, the recipe does include some healthier ingredients, such as whole wheat flour and molasses, which provide some nutrients and minerals.

To make this recipe healthier, consider the following modifications:

Reduce the amount of sugar by using natural sweeteners like honey, maple syrup, or dates, or simply decrease the quantity of white and confectioners' sugar.
Replace all-purpose flour with additional whole wheat flour or other nutrient-dense flours like oat, almond, or coconut flour.
Swap out the canola oil for healthier alternatives like coconut oil or applesauce, which can help reduce the overall fat content.
Use low-fat cream cheese instead of neufchâtel cheese and opt for a lighter cream or even Greek yogurt in the filling to cut down on fat and calories.
Incorporate more spices like nutmeg, allspice, or cloves to enhance the flavor without relying on sugar.
Add finely grated carrots or zucchini to the cookie dough for an extra boost of vitamins and minerals.

Editor's Thoughts on Gingersnap-Cream Cookie Cups

This gingersnap-cream cookie cups recipe is a delightful fusion of warm spices and creamy filling. The combination of whole wheat and all-purpose flour adds a hearty texture, while the molasses and spices create a rich, aromatic flavor. The filling, made with neufchâtel cheese and whipped cream, offers a light and tangy contrast to the spiced cookie base. The mint garnish adds a refreshing touch, making these cookie cups both visually appealing and delicious. Overall, it's a well-balanced and festive treat perfect for any occasion.

Enhance Your Gingersnap-Cream Cookie Cups Recipe with These Unique Side Dishes:

Roasted Butternut Squash Soup: Roasted Butternut Squash Soup: This velvety soup with its rich, earthy flavors will perfectly complement the sweet and spicy notes of the gingersnap-cream cookie cups. The creamy texture of the soup will provide a delightful contrast to the crunchy cookie cups.

Cranberry-Orange Salad: Cranberry-Orange Salad: A refreshing salad featuring tart cranberries and juicy orange segments, tossed with mixed greens and a light vinaigrette. The bright, citrusy flavors will balance the sweetness of the dessert, creating a harmonious dining experience.

Prosciutto-Wrapped Asparagus: Prosciutto-Wrapped Asparagus: Tender asparagus spears wrapped in savory prosciutto and roasted to perfection. This elegant appetizer adds a touch of sophistication and a savory element that contrasts beautifully with the gingersnap-cream cookie cups.

Spiced Apple Cider: Spiced Apple Cider: Warm apple cider infused with cinnamon, cloves, and nutmeg. This comforting beverage will enhance the cozy, autumnal feel of the gingersnap-cream cookie cups, making it an ideal pairing for a chilly evening.

Caramelized Brussels Sprouts: Caramelized Brussels Sprouts: Crispy brussels sprouts caramelized with a touch of honey and balsamic vinegar. The slight bitterness of the sprouts, combined with their caramelized sweetness, will provide a delightful contrast to the creamy, spiced cookie cups.

Alternative Recipes Similar to Gingersnap-Cream Cookie Cups

Pumpkin Spice Cookie Cups: Imagine the cozy flavors of pumpkin pie wrapped in a delightful cookie cup. These treats are perfect for autumn gatherings and will leave your guests craving more.

Lemon Blueberry Cheesecake Bites: These mini cheesecake bites combine the tangy zest of lemon with the sweet burst of blueberries. A refreshing and elegant dessert for any occasion.

Chocolate Peanut Butter Cookie Cups: Indulge in the classic combination of chocolate and peanut butter with these rich and creamy cookie cups. A decadent treat that’s hard to resist.

Raspberry Almond Tartlets: Delicate almond tart shells filled with a luscious raspberry cream. These tartlets are a sophisticated and delightful addition to any dessert table.

Coconut Lime Cookie Cups: Transport yourself to a tropical paradise with these coconut and lime infused cookie cups. A refreshing and exotic twist on a classic dessert.

Appetizers and Main Courses to Complement Gingersnap-Cream Cookie Cups

Appetizers:

Stuffed Mushrooms: Elevate your next gathering with these delectable stuffed mushrooms. Start by selecting large, firm mushroom caps and remove the stems. Sauté finely chopped onions, garlic, and the mushroom stems in olive oil until tender. Mix in breadcrumbs, parmesan cheese, and fresh herbs like parsley and thyme. Fill each mushroom cap with the mixture and bake until golden brown. Serve warm, garnished with a sprinkle of parmesan and a drizzle of balsamic glaze.

Caprese Skewers: Bring a touch of elegance to your appetizer spread with caprese skewers. Thread cherry tomatoes, fresh basil leaves, and mini mozzarella balls onto small skewers. Arrange them on a platter and drizzle with extra virgin olive oil and a reduction of balsamic vinegar. Sprinkle with sea salt and freshly ground black pepper. These vibrant and flavorful skewers are perfect for any occasion, offering a delightful combination of freshness and richness.

Main Courses:

Grilled Lemon Herb Chicken: Grilled Lemon Herb Chicken is a delightful dish that combines the zesty flavors of lemon and fresh herbs with succulent chicken breasts. Marinate the chicken in a mixture of lemon juice, olive oil, garlic, and a blend of herbs like rosemary, thyme, and parsley. Grill the chicken to perfection, ensuring it remains juicy and tender. Serve with a side of grilled vegetables or a fresh salad for a light and healthy meal that bursts with flavor. This dish is perfect for a summer barbecue or a casual weeknight dinner, offering a refreshing and satisfying taste experience.**

Stuffed Bell Peppers: Stuffed Bell Peppers are a versatile and colorful main course that can be customized to suit any palate. Hollow out vibrant bell peppers and fill them with a savory mixture of ground beef or turkey, rice, tomatoes, and spices. Top with cheese and bake until the peppers are tender and the filling is cooked through. For a vegetarian twist, substitute the meat with quinoa or lentils. Serve these hearty peppers with a side of sour cream or avocado for added richness. This dish is not only visually appealing but also packed with nutrients, making it a wholesome and satisfying meal for any occasion.**

Why trust this Gingersnap-Cream Cookie Cups Recipe:

This recipe combines the rich flavors of molasses and ginger to create a delightful treat. The use of both whole wheat flour and all-purpose flour ensures a perfect texture, while the neufchâtel cheese filling adds a creamy contrast. The detailed instructions guarantee success, and the final touch of fresh mint leaves makes these cookie cups not only delicious but also visually appealing. Trust this recipe for a unique and satisfying dessert experience.

Excited to try out this Gingersnap-Cream Cookie Cups recipe? Head over to the Baking and Desserts section of our forum to share your experience, ask questions, and connect with fellow baking enthusiasts!

FAQ:

How do I store leftover cookie cups?

You can store leftover cookie cups in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, you can freeze the cookie cups (without the filling) for up to a month. Just thaw them and add the filling when you're ready to serve.

Can I use a different type of cheese for the filling?

Yes, you can substitute neufchâtel cheese with cream cheese if you prefer. The texture and taste will be slightly different, but it will still be delicious.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just make sure to let it come to room temperature before rolling it into balls and pressing it into the muffin cups.

What if I don't have a pastry bag for the filling?

No worries! You can use a plastic sandwich bag with a small corner cut off to pipe the filling into the cookie cups. It works just as well in a pinch.

Can I use a different type of oil instead of canola oil?

Yes, you can use vegetable oil or even melted coconut oil as a substitute for canola oil. Just keep in mind that different oils might slightly alter the flavor and texture of the cookie cups.