Lovers of Gingerbread, Eggnog, And Cheesecake Are Gonna Fall For These

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)

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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.