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Gingerbread Cookie Cups

A recipe for Gingerbread Cookie Cups from the cookbook, New York Christmas Baking. Spiced Gingerbread Cookie Cups are filled with light cream cheese frosting.
Course Dessert
Cuisine American
Keyword chocolate, cookie, cookie cup, cream cheese, dessert, gingerbread
Prep Time 30 minutes
Cook Time 10 minutes
Resting Time: 1 hour
Total Time 1 hour 40 minutes
Servings 36 Cookies


Gingerbread Cookie Cups:

  • 125 grams (4 1/2 ounces) butter at room temperature
  • 120 grams (4 1/4 ounces) dark brown sugar
  • 60 grams (2 1/4 ounces) molasses
  • 1 egg
  • 1 teaspoon grated orange zest
  • 260 grams (9 1/4 ounces) plain flour
  • 2 teaspoons cocoa powder
  • 1/2 teaspoon bicarbonate soda baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves


  • 75 grams (2 1/2 ounces) dark chocolate coarsely grated
  • 150 milliliters (5 fl ounces) single (pure) cream
  • 200 grams (7 ounces) cream cheese at room temperature
  • 100 grams (3 1/2 ounces) icing (confectioners') sugar
  • 1/4 teaspoon ground ginger
  • 1 tablespoon orange juice


  • Butter and flour for the tin
  • Ground cinnamon for sprinkling


  • Beat the butter and dark brown sugar in a bowl until creamy, about 3 minutes. Stir in the molasses, egg, and orange zest and continue to beat for 1 minute.
  • Combine the flour, cocoa powder, bicarbonate of soda, spices, and a pinch of salt in a separate bowl. Add to the butter and egg mixture and continue stirring to make a smooth dough. Leave to rest in the refrigerator for about 1 hour.
  • Preheat the oven to 180˚C (350˚F). Butter a mini muffin tray and dust with flour. Shape the dough into 36 walnut-sized balls. Press the balls flat between your palms and use them to line the muffin holes. Bake the cookie cups for 10 minutes, being careful not to brown them. Remove from the oven and, if necessary, press the hot cookie cups further into the moulds to make a larger hollow in the middle.
  • Place 1 teaspoon grated chocolate into each hollow and allow to melt. Use a pastry brush to spread the melted chocolate over the insides of the cookie cups. Leave them to cool.

For the filling:

  • For the filling, whisk the cream until stiff.
  • Whisk the remaining ingredients in a bowl until creamy. Fold in the whipped cream in three batches. Transfer the mixture to a piping bag and pipe inside the cookie cups. Serve dusted with a little cinnamon.