Name: Gingerbread Cookie Cups
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 12
Ingredients: Lofthouse Cookies, Gingerbread; SIGNATURE SELECTS Wafer Cookies, Chocolate Creme; Cake Mate Sugar, Blue; Horizon Organic Heavy Whipping Cream (16 oz); Organic Petit Pot Vanilla Rice Pudding, 6 x 3.5 oz; Arm & Hammer Fridge-N-Freezer Baking Soda; McCormick® Ground Cloves; Betty Crocker Gingerbread Cake and Cookie Mix; O Organics Nutmeg, Organic, Ground; McCormick Gourmet™ Organic Ground Saigon Cinnamon; Gold Medal All Purpose Flour with Resealable Bag; Open Nature Eggs Brown Free Range Large; SIGNATURE SELECTS Molasses, Original, Unsulphured; O Organics Sugar, Organic, Dark Brown; Land O Lakes Butter, with Olive Oil & Sea Salt

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 a 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 speaks 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 Cookie Cups

Serves 12

35 mins prep

45 mins cook

80 mins total

What you need

How to make

Available coupons from Sweet Monkey