If you are a lover of gingerbread, eggnog, and cheesecake, then this recipe is definitely for you. These cookie cups are filled with a most heavenly blend of three-holiday classic favorites. Still not convinced? Try them yourself.
Gingerbread Cookie Cups – Ingredients
- 2 ¼ cups all-purpose flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp salt
- ¾ cup unsalted butter (room temperature)
- 1 cup light brown sugar (packed)
- ¼ cup molasses
- 1 large egg (room temperature)
Gingerbread Cookie Cups – Instructions
- Preheat oven to 350F and grease two regular sized muffin tins.
- In a medium bowl, whisk flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
- In the bowl of a stand mixer, beat butter, molasses, and brown sugar till pale and fluffy (2-3mins). Add egg and beat until combined.
- Reduce speed to low and add in dry ingredients. Add spices first and add flour in 3 parts. Mix until combined.
- Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatten.
- Bake for approx. 9-10 mins or until mostly set, but still soft in the middle.
- Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well.
- Cool in pans for 10mins, loosen each slightly by twisting it in the pan.
- Cool for 5 more minutes then remove from pan and cool completely on a wire rack.
Eggnog Cheesecake Filling – Ingredients
- 1 cup heavy whipping cream cold
- 8 oz cream cheese softened
- ½ cup granulated sugar
- ¼ cup eggnog
- ¼ tsp ground nutmeg
- Pinch of ground cinnamon
Eggnog Cheesecake Filling – Instructions
- Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl)
- In a separate bowl, beat cream cheese and sugar until smooth. Add eggnog, nutmeg, and cinnamon and beat until incorporated.*
- Fold cream cheese mixture into whipped cream and pipe into cooled cookie cups. Refrigerate until set (approx. 2 hours).
- Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks. The cookies will soften the longer they sit.