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Gingersnap Cream Cookie Cups Recipe

Ingredients

How to make it

  • For cookies, in a large bowl, combine oil, molasses, and eggs.
  • Combine remaining cookie ingredients; stir into egg mixture.
  • Grease cups of a mini muffin cup pan.
  • Roll dough into about 1 1/4" balls.
  • Place balls into muffin cups; use your fingers or a wooden spoon handle to press the dough up the sides of the cups.
  • Bake at 350 for 10-15 minutes, or until cookies are no longer doughy, but are still soft.
  • Remove pan from oven.
  • With a wooden spoon handle, gently reform the hole in each cookie cup. Allow to cool for 2 minutes.
  • Remove from pans and cool on wire racks.
  • Repeat with remaining dough.
  • For filling, beat neufchatel cheese in a medium bowl.
  • Beat in sugar and vanilla.
  • Gently fold in whipped cream.
  • Spoon filling into a pastry bag; pipe into each cookie cup. If desired, garnish each cup with a mint sprig.

Reviews & Comments 3

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    " It was excellent "
    jett2whit ate it and said...
    Mmmmm I love gingersnaps :)
    Was this review helpful? Yes Flag
    " It was excellent "
    aussie_meat_pie ate it and said...
    Wonderful very different and fun.
    Was this review helpful? Yes Flag
  • momoften 14 years ago
    Sound good. I am trying to decide on this years dish to pass for Easter at Grandma's. I think this will be a possibility.
    Was this review helpful? Yes Flag

The Cook

larkspur Wauwatosa, WI

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