Gingersnap Cream Cookie Cups Recipes

Steps:

• In a large bowl, combine the flours, sugar, ginger, baking soda, cinnamon and salt. In another bowl, combine the egg, oil, applesauce and molasses; add to dry ingredients. Stir until dough forms a ball. Roll into 1-in. balls. Press onto the bottoms and up the sides of miniature muffin cups greased with cooking spray., Bake at 350° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely., For filling, in a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth; fold in whipped cream. Spoon 2 teaspoons into each cup.

Steps:

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

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
• Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
• Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.