Name: Gingerbread Vanilla Latte Cookie Cups
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 12
Cuisine: American
Ingredients: Barnana Banana Brittle, Organic, Gingersnap, Crunchy; SIGNATURE SELECTS Molasses, Original, Unsulphured; Dorot Gardens Crushed Ginger; Silk Heavy Whipping Cream Alternative, Dairy Free, Gluten Free; El Guapo® Whole Cinnamon (Canela Entera); O Organics Nutmeg, Organic, Ground; Challenge Butter, Unsalted, European Style; Arm & Hammer Fridge-N-Freezer Baking Soda; SIGNATURE SELECTS Ground Cloves; SIGNATURE SELECTS Sugar, Powdered, Confectioners'; Bob's Red Mill Dark Rye Flour, Organic; McCormick Gourmet™ Organic Ground Saigon Cinnamon; O Organics Sugar, Organic, Dark Brown; Crunch Easter Flatback Egg; Gamesa Marias Vanilla Cookies

Preheat oven to 350 degrees F. In a stand in mixer bowl with fitted paddle beat butter, brown sugar, and molasses. Add in eggs. In a separate bowl combine dry ingredients. Mix dry ingredients into wet ingredients till cookie dough forms. Using an ice cream scooper, scoop 12 balls into a greased muffin pan. Press cavity down in center of cookie. Bake for 12 minutes. Do not overbake. Let cool for 5-10 minutes and transfer to cooling rack. Make whip cream by whipping together heavy cream, sugar, molasses, cinnamon, and nutmeg till stiff peaks form. Pipe or spoon center of cookie cup with the Vanilla Petit Pot french dessert and pipe whip cream on top. Can dust with cinnamon and gingerbread crumbs if desired and add wafer for decoration. Enjoy!

Gingerbread Vanilla Latte Cookie Cups

Serves 12

25 mins prep

12 mins cook

37 mins total

What you need

How to make

Available coupons from Sweet Monkey