Gingerbread Cookie Cups
You only need four ingredients to make these festive and delicious gingerbread cookie cups! They start with a cookie mix and canned frosting, creating a beautiful holiday dessert that's perfect for sharing.
Equipment
Ingredients
- 17.5 ounce gingerbread cookie mix (I use Betty Crocker)
- 1/2 cup unsalted butter (softened to room temperature)
- 1 egg
- 16 ounce can vanilla frosting (or cream cheese frosting)
- Sprinkles for decorating (optional)
Instructions
- Preheat oven to 350F. Spray a 24-well mini muffin pan with nonstick spray and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), combine gingerbread cookie mix, butter, and egg. Mix on low speed until combined into a soft dough.
- Using a small cookie scoop, scoop out rounds of dough into each well of the prepared mini muffin pan.
- Using the back of a round teaspoon, press an indentation into the center of each round of dough, forming a cup-like shape (If necessary, spray the back of the spoon with nonstick spray to keep it from sticking to the dough). Wash the teaspoon and set aside for later use.
- Bake in preheated oven for about 12-14 minutes, until the edges are set. The centers will puff up a bit and still be a little soft.
- Remove from oven and use the back of the round teaspoon to gently press down the puffed-up centers while the cookie cups are still warm. Let the cookie cups cool in the pan for about 15 minutes, then carefully remove them to a plate or wire rack to cool completely.
- Once cookie cups are completely cooled, scoop frosting from can into a piping bag fitted with a piping tip (I use a large open star Ateco 825 tip). Squeeze a dollop of frosting into the center of each cookie cup. If desired, add sprinkles to the top of the frosting, then serve and enjoy!
Notes
- A piping bag and tip make it easy to add decorative frosting to the cookie cups, but if you don’t have those, you can add the frosting to a heavy-duty zip-top bag and snip the corner of the bag, then squeeze it through the opening.
- I use vanilla frosting, but you can also use cream cheese frosting or other white frosting.
- Sprinkles or sanding sugar can be a fun way to add some festive color to your cookie bites.
- Makes 24 cookie cups.
Nutrition
Serving: 1gCalories: 205kcalCarbohydrates: 29gProtein: 1gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 60mgPotassium: 19mgFiber: 1gSugar: 22gVitamin A: 128IUCalcium: 3mgIron: 0.1mg
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