Mini Gingerbread Cookies with Egg Nog Cheesecake

This perfect cookie recipe just screams Merry Christmas! Such a wonderful blend of both ginger bread and egg nog flavors. This is perfect for that cookie exchange or just to wow friends and family at that holiday get together. If you aren't a fan of egg nog you can substitute with your favorite PTM dessert mix because they all make a wonderful cheesecake. It is beyond easy to get super creative 💖

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.