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Gingersnap-Cream Cookie Cups

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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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1 h servings 206
Original recipe yields 36 servings (36 cookie cups)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease 36 mini muffin cups.
  2. Combine oil, molasses, and eggs in a large bowl.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until no longer doughy but still soft and edges are set, 10 to 15 minutes.
  6. 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.
  7. 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.
  8. Spoon filling into a pastry bag; pipe into each cooled cookie cup. Garnish each cookie cup with a mint sprig.

Nutrition Facts

Per Serving: 206 calories; 10.6 26 2.7 23 168 Full nutrition

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