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Gingerbread Cookie Bites

I transformed store-bought cookie mix into mini tarts similar to gingerbread brownies. For garnish, try chopped crystalized ginger or a sprinkle of cinnamon and nutmeg. —Shenae Pulliam, Swansea, South Carolina
  • Total Time
    Prep: 30 min. Bake: 10 min. + cooling
  • Makes
    about 3 dozen

Ingredients

  • 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
  • FILLING:
  • 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

Directions

  • 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.

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