These are the bite-sized gingerbread cookies you’ve been looking for! They’ve got all the flavor of the original, but without the work of rolling them out and frosting them. Plus, who doesn’t love desserts that come in “mini” size?

Mini Gingerbread Cookie Cups

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour, 45 minutes

Yield: 4 dozen

Mini Gingerbread Cookie Cups

Ingredients

    For the cookies:
  • 3 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup dark brown sugar, lightly packed
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 1 egg plus 1 egg yolk
  • 1/2 cup molasses
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated lemon zest
  • For the frosting:
  • 1 cup powdered sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 7 ounces white chocolate chips, melted
  • 3/4 teaspoon vanilla extract

Directions

In large bowl, whisk flour, ginger, baking powder, cinnamon, baking soda, cloves and salt until well combined.

In bowl of stand mixer, beat brown sugar and butter at medium speed 1 to 2 minutes or until light and fluffy. Add egg and egg yolk, beat until incorporated. Stir in molasses, vanilla extract and lemon zest. Gradually beat in flour mixture in 3 additions. Cover and chill dough at least 4 hours or overnight.

Preheat oven to 350°F. Lightly butter mini muffin pan with butter or cooking spray. In batches, drop 1 tablespoon dough into each muffin cup; press dough into cup so that it is evenly distributed along sides and bottom. Make an indentation in each cup with your thumb, small spoon or melon baller. Transfer to oven and bake 7 minutes.

Remove muffin pan from oven, and immediately reshape cookie cup using a small spoon or melon baller. Once cookie cups are shaped, carefully remove from pan and transfer to cooling rack to cool completely before frosting. Repeat with remaining cookie dough.

Meanwhile, prepare frosting. In bowl of stand mixer, beat powdered sugar and butter at medium speed 1 to 2 minutes or until light and fluffy. Add melted white chocolate and vanilla; beat 1 minute or until smooth. Using a piping bag or small spoon, fill each cookie cup with frosting.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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