Servings 42 cookie cups
Equipment
- Mini muffin pan
Ingredients
For the cookie cups:
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1/4 cup light brown sugar
- 1 large egg
- 3 Tablespoons molasses
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 teaspoon baking soda
For the frosting:
- 1 (8-oz.) package cream cheese, at room temp
- 1/2 cup unsalted butter, at room temp
- 2 teaspoons vanilla extract
- 2 cups confectioners’ sugar
- Sprinkles, for decorating (optional)
Instructions
Make the cookie cups:
- Preheat the oven to 350°F. Grease a nonstick mini muffin pan with cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, brown sugar, egg and molasses until well combined, about 3 minutes. Add the flour, cinnamon, ginger, allspice, salt and baking soda and beat just until combined.
- Using your fingers, pinch off 1-tablespoon pieces of dough and roll them into balls. Place the cookie dough balls in the muffin pan then make an indentation by pushing your thumb into the centers of the cookie dough balls. Bake the cookie cups for about 10 minutes until they’re lightly browned around the edges. Remove them from the oven and let them cool completely in the muffin pan. (See Kelly's Note.)
Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, 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, slather or pipe the frosting on top of each cookie cup. Top the cookie cups with sprinkles and serve.
Notes
- For fast room-temperature butter, fill a drinking glass with hot water, then pour the water out. Immediately place the glass over the stick of butter and leave until the butter easily indents when touched.
- You can bring cold cream cheese up to room temperature by placing it in the microwave in 10-second increments. It should easily indent when pressed with your finger.
- It's best to underbake the cookie cups, as they'll continue baking while they cool in the muffin pan. The edges should just be lightly browned when you remove them from the oven.
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