Gingersnap-Cream Cookie Cups

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease 36 mini muffin cups.

2 . Stage

Combine oil, molasses, and eggs in a large bowl.

3 . Stage

Combine whole wheat flour, all-purpose flour, sugar, ginger, baking soda, cinnamon, and salt in a separate bowl. Stir into egg mixture until well combined.

4 . Stage

Roll cookie dough into 1 1/4-inch balls. Place balls into the prepared muffin cups. Press dough up the sides of the cups using your fingers or a wooden spoon handle.

5 . Stage

Bake in the preheated oven until no longer doughy but still soft and edges are set, 10 to 15 minutes.

6 . Stage

Remove from the oven. Gently reform the holes in each cookie cup using a wooden spoon handle. Let cool for 2 minutes. Remove cookie cups from the pans and transfer to wire racks to cool completely, 15 to 30 minutes.

7 . Stage

Beat Neufchatel cheese in a medium bowl using an electric mixer until fluffy. Beat in confectioners' sugar and vanilla extract. Gently fold in whipped cream.

8 . Stage

Spoon filling into a pastry bag; pipe into each cooled cookie cup. Garnish each cookie cup with a mint sprig.