Gingerbread Vanilla Latte Cookie Cups

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Gingerbread Cookie Cups
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Gingerbread Cookie Cups

Recipe by SMDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

12

minutes

These cookie cups are super moist and really quick to make! This is my version of a gingerbread latte.

Ingredients

  • Cookie Dough:

  • 8 tbsp unsalted butter, softened
    ¾ cup dark brown sugar
    ¼ cup molasses
    2 eggs
    2 cups flour
    1 tsp cinnamon
    ½ tsp nutmeg
    ½ tsp ground ginger
    ¼ tsp ground cloves
    ½ tsp baking soda

  • Filling:

  • 2 jars Vanilla Petit Pot

  • Whip-cream

  • ½ cup heavy whipping cream
    2 tbsp sugar
    1 tsp molasses
    1 tsp cinnamon
    ½ tsp nutmeg

  • Topping:

  • Optional Vanilla Pirouette Wafer, gingerbread crumbs, dusting of cinnamon 

Directions

  • Preheat oven to 350 degrees F. 
  • In a stand in mixer bowl with fitted paddle beat butter, brown sugar, and molasses. Add in eggs.
  • In a separate bowl combine dry ingredients.  Mix dry ingredients into wet ingredients till cookie dough forms. Using a ice cream scooper, scoop 12 balls into a greased muffin pan. Press cavity down in center of cookie.
  • Bake for 12 minutes. Do not overbake. Let cool for 5-10 minutes and transfer to cooling rack.
    Make whip cream by whipping together heavy cream, sugar, molasses, cinnamon, and nutmeg till stiff speaks form. Pipe or spoon center of cookie cup with the Vanilla Petit Pot french dessert and pipe whip cream on top. Can dust with cinnamon and gingerbread crumbs if desired and add wafer for decoration. Enjoy!

Recipe Video