Name: Gingersnap Cream Cookie Cups
Prep time: 35 min
Cook time: 35 min
Yield: 2
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 large 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 -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Gingersnap Cream Cookie Cups

1. 1-1/2 cups all-purpose flour -

2. 1/2 cup whole wheat flour -

3. 1/3 cup sugar -

4. 1-1/2 teaspoons ground ginger -

5. 1 teaspoon baking soda -

6. 1 teaspoon ground cinnamon -

7. 1/2 teaspoon salt -

8. 1 large egg -

9. 1/4 cup canola oil -

10. 1/4 cup unsweetened applesauce -

11. 1/4 cup molasses -

12. Filling: -

13. 4 ounces reduced-fat cream cheese -

14. 1/2 cup confectioners' sugar -

15. 3/4 teaspoon vanilla extract -

16. 1/2 cup heavy whipping cream, whipped -

How to cook deliciously - Gingersnap Cream Cookie Cups

1. Stage

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. Stage

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. Stage

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.