Holiday Cookie Countdown: Gingerbread Creme Cups

gingerbread creme cups_small

I feel like no cookie countdown is complete without one or two super simple options. Recipes like this one come in handy when you have a last-minute (or forgotten) party to go to, when your cookie platter looks a little bare, or when you just plain don’t have time to make something from scratch.

During the winter months, Pillsbury puts out a prepackaged gingerbread dough that’s pretty darn good. Spicy, sweet and oh-so-creamy — no one will ever guess you didn’t make these from scratch.

If you are really short on time, skip the homemade creme filling and pipe in a prepackaged cream cheese frosting. (Yep, I’ve had to do this before.) If you have a little leftover cookie dough, bake it and then crumble to sprinkle on top!

Holiday Cookie Countdown: Gingerbread Creme Cups

Holiday Cookie Countdown: Gingerbread Creme Cups


1 (30 oz) package Pillsbury Gingerbread Cookie Dough

8 ounces reduced fat (Neufachtel) cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla


Preheat oven to 350 degrees. Spray a mini-miffin tin with cooking spray (or line with paper liners).

Scoop level tablespoons of dough, roll into balls, and place in sprayed tin. Bake 10-12 minutes. Remove from oven and immediately use the handle of a wooden spoon to make an indentation in the center of each cookie cup. (Do not poke all the way through to bottom.) Remove from muffin tins and cool completely.

Beat cream cheese with powdered sugar. Stir in vanilla. Place filling into a piping bag, cut off edge of bag. Pipe one teaspoon or so of filling into each area of cookie dough. (I used Wilton tip 2D to pipe's available at any craft store.)

Makes 24 cookie cups.

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