Gingersnap Cream Cookie Cups Recipe
Gingersnap Cream Cookie Cups Recipe photo by Taste of Home

Gingersnap Cream Cookie Cups Recipe

Publisher Photo
Whole wheat flour gives a rustic look to these little tassies that are big on flavor. The velvety, rich filling is a delectable contrast to the cookie cup.—Rebekah Radewahn, Wauwatosa, Wisconsin
TOTAL TIME: Prep: 35 min. Bake: 10 min./batch
MAKES:30 servings
TOTAL TIME: Prep: 35 min. Bake: 10 min./batch
MAKES: 30 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 egg
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1/4 cup molasses
  • FILLING:
  • 4 ounces reduced-fat cream cheese
  • 1/2 cup confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream, whipped

Nutritional Facts

1 cookie equals 97 calories, 4 g fat (2 g saturated fat), 15 mg cholesterol, 102 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Directions

  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 350° 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. Yield: 2-1/2 dozen.
Originally published as Gingersnap Cream Cookie Cups in Healthy Cooking Annual Recipes Annual 2014

Nutritional Facts

1 cookie equals 97 calories, 4 g fat (2 g saturated fat), 15 mg cholesterol, 102 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Gingersnap Cream Cookie Cups

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT