Gingerbread Cookie Cups with Cream Cheese Frosting – If your looking for a simple and easy cookie recipe that everyone will love this is it. When I’m short on time I always look for something that is semi homemade. This certainly fit’s the bill!
Gingerbread Cookie Cups with Cream Cheese Frosting has always been a bit hit whenever we make it. Everyone loves gingerbread in our family and the cream cheese frosting is so delicious.
Gingerbread Cookie Cups with Cream Cheese Frosting starts out by with a roll of Pillsbury Gingerbread Cookie Dough. Just slice the cookie dough and place it in a muffin tin and bake. When the cookie cups come out of the oven I use a teaspoon from my measuring spoons to make an indentation in the center. do this right away so the cookies don’t harden.
Now it’s time to make the cream cheese frosting. The cream cheese and unsalted butter should be at room temperature. Whip the cream cheese first until it is nice and fluffy. Then add the butter and vanilla extract. Beat until well combined. Add the confectioners’ sugar.
The hardest part of this recipe is the frosting and even this is so easy!
Once the frosting is done you can either put it in a pastry bag or in plastic bag and cut of one the corners. Place the bag in a tall glass so it’s easy to fill.
Get your GingerBread Cups ready to fill.
So delicious!! We get 42 cookie cups with this recipe. We have leftover frosting that we freeze for a later use!
Make there Gingerbread Cookie Cups with Cream Cheese Frosting now!
Gingerbread Cookie Cups with Cream Cheese Frosting - If your looking for a simple and easy cookie recipe that everyone will love this is it. When I'm short on time I always look for something that is semi homemade. This certainly fit's the bill!
- 1 Pillsbury Gingerbread Cookie Dough
- 1 8 oz cream cheese room temp
- 1/2 cup butter room temp
- 2 tsp vanilla extract
- 2 cups confectioners' sugar
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Preheat oven to 350
Slice cookie dough and place in greased (you can use Pam spray) mini muffin tins and bake for about 10 minutes
As soon as cookies come out of oven press with teaspoon to form indents for frosting. I use teaspoon from measuring spoon. It makes a perfect round.
In the bowl beat the cream cheese until it’s smooth.
Add the butter and vanilla extract and beat until well combined. Add the confectioners’ sugar and beat until it's thick and creamy.
Once the cookie cups have cooled completely, Pipe the frosting on top of each cookie cup.
Makes 42 cookie cups
