Mini Gingerbread Cookies with Egg Nog Cheesecake by Candice Crook
Gingerbread Cookie Cups:
Recipe:
2 1/4 cups all-purpose flour
2 tsp baking soda
1 tsp cinnamon ground
1 tsp ginger ground
1/2 tsp cloves ground
1/4 tsp salt
3/4 cup unsalted butter room temperature
1 cup light brown sugar packed
1/4 cup molasses
1 large egg room temperature
Instructions:
1. Preheat oven to 350F and grease mini cupcake pan
2. In a medium bowl whisk flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
3. In the bowl of a stand mixer, beat butter, molasses, and brown sugar till pale and fluffy (2-3mins). Add egg and beat until combined.
4. Reduce speed to low and add in dry ingredients. Mix until combined.
5. Using a small cookie scoop (1 tbsp) scoop dough into muffin tins, press down to flatten.
6. Bake for approx. 7 mins or until mostly set, but still soft in the middle.
7. Remove from oven and immediately use a teaspoon measuring spoon to press firmly down in the center to create a well. Cool in pans for 10mins, loosen each slightly by twisting it in the pan. Cool for 5 more minutes then remove from pan and cool completely on a wire rack.
Eggnog Cheesecake Filling:
Using Party Time Mixes Egg Nog Dessert Mix*, prepare package with 8oz cream cheese, softened and mix well. Fold in 8oz cool whip and piped into cookie cups!
*Substitute with your favorite Party Time Mixes Dessert Mix flavor.
