One of my top 3 Christmas traditions is baking cookies and making gingerbread cake. The holidays remind me of my childhood in Ohio. My cousins and I would help my Aunt bake tons of different kinds of cookies... mostly because we got to eat the remaining batter out of the bowls (don't judge us). Now that I have my own little one, it's been a blast sharing my favorite traditions with him.
INGREDIENTS:
Makes approx. 40 cookie cups
COOKIE CUPS
- 3 sticks butter, room temperature
- 2 cup lightly packed brown sugar
- 2 egg
- 6 Tbsp molasses
- 4 cups all purpose flour
- 1 2/3 Tbsp ground ginger
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of cloves
- 2 tsp baking soda
- 4 tsp cornstarch
CHEESECAKE
- 24 oz cream cheese, room temperature
- 2 cup powdered sugar
- 1 1/2 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
DIRECTIONS:
- Cream butter and sugar together until light and fluffy, about 6 minutes.
- Beat in the egg and molasses until combined.
- Combine the dry ingredients in a separate bowl.
- Add the dry ingredients to the wet ingredients and mix until smooth. Refrigerate dough for about 30 minutes.
- Preheat oven to 350 degrees. Insert liners to the cupcake pan
- Make dough balls with about 2 tbsp of the dough. Press it into the bottom and 1/2 way up the sides to shape the cup.
- Bake for 10-12 minutes.
- Remove the pan from the oven and allow to cool for about 10 minutes. Use the bottom of a measuring tablespoon to press in the cups of the cookie if needed. Remove the cookie cups from the pan to finish cooling.
- Once cookie cups are cooled, make the cheesecake filling. Blend the cream cheese, powdered sugar, brown sugar, cinnamon and ginger together until smooth.
- Pipe or scoop the filling into cookie cups.
- Store in refrigerator until ready to serve.
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