Gingersnap Cream Cookie Cups Recipe

Name: Gingersnap Cream Cookie Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups all-purpose flour; 1/2 cup whole wheat flour; 1/3 cup sugar; 1-1/2 teaspoons ground ginger; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 large egg; 1/4 cup canola oil; 1/4 cup unsweetened applesauce; 1/4 cup molasses; 4 ounces reduced-fat cream cheese; 1/2 cup confectioners' sugar; 3/4 teaspoon vanilla extract; 1/2 cup heavy whipping cream, whipped

Servings: persons

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/3 cup sugar
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg
1/4 cup canola oil
1/4 cup unsweetened applesauce
1/4 cup molasses
4 ounces reduced-fat cream cheese
1/2 cup confectioners' sugar
3/4 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped

1
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.
2
Bake at 350u00b0 for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely.
3
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.

705

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1-1/2 cups all-purpose flour, 1/2 cup whole wheat flour, 1/3 cup sugar, 1-1/2 teaspoons ground ginger, and more.

Yes, Gingersnap Cream Cookie Cups falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingersnap Cream Cookie Cups

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