- 1 package (14-1/2 ounces) gingerbread cake/cookie mix
- 1/2 cup butter, softened
- 1/4 cup sugar
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 tablespoon water
- 1/4 teaspoon ground ginger, optional
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1/2 teaspoon vanilla extract
- 1-3/4 cups confectioners' sugar
- Ground cinnamon and nutmeg
- Crystallized ginger, chopped, optional
- In a large bowl, beat cookie mix, butter, sugar, egg, flour, water and, if desired, ginger until blended. Refrigerate 30 minutes or until firm.
- Preheat oven to 350°. Shape dough into 1-in. balls; place in ungreased mini-muffin cups. Press evenly onto bottoms and up the sides of cups. Bake 10-12 minutes or until edges are lightly golden. Cool in pans 2 minutes. Remove to wire racks to cool completely.
- For filling, in a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Pipe into cookie cups; sprinkle with cinnamon, nutmeg and, if desired, crystallized ginger. Refrigerate in an airtight container. Yield: about 3 dozen.
Originally published as Gingerbread Cookie Bites in Taste of Home Christmas Annual Annual 2015, p72
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