Gingerbread Cookie Cups

These rich, buttery Gingerbread Cookie Cups have a creamy cookie-butter icing on top. This recipe, which is filled with toasty spices, brown sugar, and molasses, is ideal for the holidays.

Ingredients :

mugs of cookies :

• One and a half cups all-purpose flour

• A half-teaspoon of baking soda

• 2 tablespoons cornstarch and 1/2 teaspoon salt

• 1 teaspoon ground cinnamon 2 1/2 teaspoons ground ginger

• a half cup of slightly softened but still cold unsalted butter

• Light brown sugar should be fresh and silky, 3/4 cup packed

• 14 cup molasses without sulfur

• One large egg, cold and fresh from the refrigerator.

• one huge egg yolk

Frosting :

• 1/3 cup generously softened unsalted butter I used Trader Joe's 1/2 cup creamy cookie butter and 2 cups powdered sugar, with more if necessary.

• Pure vanilla essence, half a teaspoon

• 2-3 tablespoons milk or half-and-half, plus more if necessary; optional garnish: crushed Biscoff biscuits

STEPS :

     1. Mugs of cookies :

With a rack in the middle, preheat the oven to 350°F. Grease a muffin pan with a 12-cup capacity.

Flour, cornstarch, salt, baking soda, and spices should all be combined. Place aside.

Butter, brown sugar, and molasses should be mixed using a paddle attachment on a stand mixer or a hand mixer. Egg and egg yolk should be added. Beat the ingredients together, scraping the bowl's sides and bottom as necessary. The flour mixture should be beaten in completely.

Place one portion of the dough in each of the muffin cups that have been greased. Scoop the dough into 3-tablespoon portions. Because of how sticky this dough is, a cookie scoop is perfect for this. The dough balls don't need to be pressed flat; when they bake, they spread and fill the cup. Bake the cookies for 12 to 15 minutes, or until they have spread out and puffed up, the edges are set, but the centers are still a little underdone.

The muffins will firm up as they cool, so place the muffin tin on a cooling rack and allow it cool fully. It's alright if the center of each cookie somewhat recedes as it cools.

     2. Frosting :

Butter and cookie butter should be smoothed out using a paddle attachment on a stand mixer or a hand mixer. Once the powdered sugar and vanilla have been incorporated, add the milk or half-and-half one tablespoon at a time until the appropriate consistency has been achieved (I used about 2 tablespoons). By increasing the amount of powdered sugar to thicken and the amount of milk to thin, you may change the consistency. Swirl frosting onto the top of each cookie cup using a piping bag and an open star tip. If preferred, sprinkle crushed Biscoff cookies on top.

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