Holiday Gingerbread Cookie Cups (Print Version)

# Ingredients:

→ For the Cookie Cups

01 - 3/4 cup softened salted butter, left at room temperature
02 - 1 cup packed brown sugar
03 - 1 large egg
04 - 3 tablespoons unsulphured molasses
05 - 2 cups all-purpose flour
06 - 2 1/2 teaspoons ground ginger powder
07 - 2 teaspoons ground cinnamon
08 - Small pinch of ground nutmeg
09 - 1/8 teaspoon ground cloves
10 - 1 teaspoon baking soda
11 - 2 teaspoons cornstarch
12 - Holiday sprinkles for decorating

→ For the Cream Cheese Filling

13 - 8 ounces cream cheese, brought to room temperature
14 - 2 cups confectioners' sugar
15 - 1/4 cup brown sugar
16 - 1/2 teaspoon ground cinnamon
17 - 1/4 teaspoon ground ginger powder
18 - 1/2 teaspoon pure vanilla extract

# Instructions:

01 - Using a stand mixer or handheld electric mixer with a large mixing bowl, whip the softened butter together with the brown sugar. Beat on medium-high speed for about 2-3 minutes until the mixture becomes pale and fluffy. Make sure to scrape the bowl's sides using a rubber spatula to incorporate everything evenly.
02 - Crack in the egg and pour in the molasses. Continue beating until everything is well combined and the mixture looks silky smooth.
03 - Grab a separate medium-sized bowl and whisk together your flour, all the warm spices (ginger, cinnamon, nutmeg, and cloves), baking soda, and cornstarch until evenly distributed.
04 - Gradually add your dry flour mixture into the wet butter mixture. Mix just until a cohesive dough comes together - be careful not to overmix or your cookies will be tough. Wrap the dough tightly in plastic wrap and pop it in the fridge to chill for 30 minutes.
05 - Heat your oven to 350°F. Coat two standard muffin tins generously with cooking spray. Scoop about 2 tablespoons of the chilled dough and press it firmly into the bottom and halfway up the sides of each muffin cup to create little wells.
06 - Slide the pans into the oven and bake for 12 minutes until the edges are set. Remove from oven and allow to cool for about 10 minutes. While still warm, gently press the back of a tablespoon or the bottom of a small spice jar into the center of each cookie to create a deeper cup shape. Let them cool down completely in the pans.
07 - While the cookie cups cool, prepare your cream cheese filling by beating together the softened cream cheese, both sugars, spices, and vanilla with a mixer until smooth and creamy. Transfer the filling to a piping bag fitted with a star tip and pipe generous swirls into each cooled cookie cup. If you don't have a piping bag, simply spoon the filling in. Finish with a sprinkle of festive holiday sprinkles on top. Serve and enjoy these festive treats!

# Notes:

01 - These delightful cookie cups combine the warm, spiced flavors of classic gingerbread with a rich, creamy cheesecake-style filling for the perfect holiday dessert.
02 - Make sure your butter and cream cheese are properly softened to room temperature for the best texture and easiest mixing.
03 - The chill time for the dough is important - it helps the cookies hold their cup shape better during baking.
04 - Store these cookies in an airtight container in the refrigerator for up to 4 days. The cream cheese filling needs to stay chilled.

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