Best Gingerbread White Chocolate Cookie Cups Recipes

GINGERBREAD WHITE CHOCOLATE COOKIE CUPS

Steps:

• Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray.
• In medium bowl, beat cookie mix, softened butter, water and egg. Scoop about 2 tablespoons dough into each muffin cup.
• Bake 10 minutes. Using spoon, make deep indentation in each to create a cup. Bake 7 minutes. Cool completely in muffin cups on cooling rack.
• Remove from muffin cups to tray. In microwavable bowl, microwave chips uncovered on High in 30-second intervals, stirring between each, until melted and smooth. Carefully spoon into center of each cup; drizzle any remaining over tops of cups. Decorate with sprinkles. Refrigerate to set, about 1 hour.

CHEWY WHITE CHOCOLATE CHIP GINGERBREAD COOKIES

Steps:

• Beat together the butter with 1 cup of sugar in a mixing bowl until the mixture is smooth, and stir in beaten egg and molasses. In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt; stir the flour mixture into the molasses mixture by half cupfuls. Stir in the white chocolate chips. Refrigerate dough for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Scoop up a generous spoonful of dough, and roll it into a ball. Roll the ball in sugar, place onto an ungreased baking sheet, and flatten slightly. Sprinkle a little sugar onto the cookie, if desired. Repeat for the rest of the cookies.
• Bake the cookies in the preheated oven until lightly browned, 10 to 15 minutes. Allow to cool on the baking sheet for about 1 minute before removing to finish cooling on racks.

WHITE CHOCOLATE-GINGERBREAD STARS

Steps:

• In large bowl, beat brown sugar, butter, molasses and egg with electric mixer on medium speed until well blended. On low speed, beat in flour, ginger, cinnamon, baking soda, salt and cloves. On lightly floured surface, shape dough into a ball; press into a flat disk. Wrap in plastic wrap; refrigerate 1 hour or until firm.
• Heat oven to 350°F. Lightly spray large cookie sheets with cooking spray. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with floured 3- to 4-inch star-shaped cookie cutter. On cookie sheets, place cutouts 2 inches apart. Reroll dough and cut additional cookies.
• Bake 10 to 12 minutes or until no indentation remains when touched in center. Immediately remove from cookie sheets to cooling racks; cool completely.
• In small microwavable bowl, microwave white chocolate uncovered on High 45 seconds to 1 minute or until melted; stir until smooth. Spoon into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above melted chocolate; squeeze bag to drizzle chocolate over cookies. Immediately sprinkle with sparkling sugar. Let stand 30 minutes or until set.