Ingredients for - Gingersnap-Cream Cookie Cups
How to cook deliciously - 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.
