Gingerbread Cookie Cups
Serves 1235 mins prep45 mins cook
These cookie cups are super moist and really quick to make! This is my version of a gingerbread latte.
0 servings
What you need
Instructions
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!View original recipe