Best Gingerbread Mocha Cookie Cups Recipes
GINGERBREAD MOCHA COOKIE CUPS
This gingerbread cookie recipe has been in my family for a long time. I wanted to do something creative with it and add a 'few of my favorite things' so I decided to make these easy and cute cookie cups. Boy were they the talk of the party! Who doesn't love gingerbread this time of year? Adding a touch of mocha filling, whipped...
Provided by Rozanne James-Gooding
Categories Cookies
Time 30m
Number Of Ingredients 14
Steps:
- 1. Cream butter and brown sugar until light and fluffy. Add molasses,egg, and milk then flour, ginger, and salt. Mix well.
- 2. Preheat oven to 350. Using a mini muffin pan spray nonstick cooking spray in each hole then drop a tablespoon of dough into each muffin hole pressing around the the sides. Bake for 10 minutes. Cool completely.
- 3. While cookies are baking melt chocolate chips and coffee. Gently press an indention into each cooled cookie and then spoon 1/2 teaspoon or so of mocha filling into each cookie. Top with whipped cream and drizzle Caramel on top. Use leftover caramel as adhesive to a small pretzel and attach as a handle to give cookies a 'cup' effect.
GINGERSNAP CREAM COOKIE CUPS
Whole wheat flour gives a rustic look to little tassies that are big on flavor. The velvety, rich filling is a delectable contrast to the cookie cup.-Rebekah Radewahn, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2-1/2 dozen.
Number Of Ingredients 16
Steps:
- 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., 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., 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.
Nutrition Facts : Calories 97 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 102mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
GINGERBREAD COOKIES
These traditional spice cookies are just right for the holidays.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h30m
Yield Makes 36
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With an electric mixer, beat butter and brown sugar until smooth. Beat in molasses and egg. With mixer on low, add dry ingredients; mix just until a dough forms. Place dough on floured plastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours.
- Preheat oven to 350 degrees. Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), place dough on floured parchment or waxed paper; roll out 1/8 inch thick, turning, lifting, and flouring dough (and rolling pin) as needed. Freeze dough (on paper) until firm, about 20 minutes.
- Loosen dough from paper. Cut out shapes, and transfer to baking sheets. Decorate with sugar or sprinkles, as desired.
- Bake until firm and edges just begin to darken, 10 to 18 minutes, depending on size. Cool completely on baking sheets.
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