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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!

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Recipe Summary test

prep:
30 mins
cook:
10 mins
additional:
20 mins
total:
1 hr
Servings:
36
Yield:
36 cookie cups
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Filling:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease 36 mini muffin cups.

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  • Combine oil, molasses, and eggs in a large bowl.

  • Combine whole wheat flour, all-purpose flour, sugar, ginger, baking soda, cinnamon, and salt in a separate bowl. Stir into egg mixture until well combined.

  • Roll cookie dough into 1 1/4-inch balls. Place balls into the prepared muffin cups. Press dough up the sides of the cups using your fingers or a wooden spoon handle.

  • Bake in the preheated oven until no longer doughy but still soft and edges are set, 10 to 15 minutes.

  • Remove from the oven. Gently reform the holes in each cookie cup using a wooden spoon handle. Let cool for 2 minutes. Remove cookie cups from the pans and transfer to wire racks to cool completely, 15 to 30 minutes.

  • Beat Neufchatel cheese in a medium bowl using an electric mixer until fluffy. Beat in confectioners' sugar and vanilla extract. Gently fold in whipped cream.

  • Spoon filling into a pastry bag; pipe into each cooled cookie cup. Garnish each cookie cup with a mint sprig.

Nutrition Facts

206 calories; protein 2.7g; carbohydrates 26g; fat 10.6g; cholesterol 22.9mg; sodium 167.6mg. Full Nutrition
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