Description
These cute cookie cups are so pretty and tasty that no one will even suspect that they contain whole wheat flour! Topped off with a smooth cream cheese filling, these cookies are sure to impress!
Ingredients
- 1 cup canola oil
- ½ cup molasses
- 2 eggs
- 2 cups whole wheat flour
- 2 cups all-purpose flour
- 1 ½ cups white sugar
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 (8 ounce) package Neufchatel cheese, softened
- 1 cup confectioners’ sugar
- 1 ½ teaspoons vanilla extract
- 1 cup heavy cream, whipped
- 1 small bunch fresh mint leaves, or as desired
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease 36 mini muffin cups.
- Combine oil
- molasses
- and eggs in a large bowl.
- Combine whole wheat flour
- all-purpose flour
- sugar
- ginger
- baking soda
- cinnamon
- and salt in a separate bowl. Stir into egg mixture until well combined.
- Roll cookie dough into 1 1/4-inch balls. Place balls into the prepared muffin cups. Press dough up the sides of the cups using your fingers or a wooden spoon handle.
- Bake in the preheated oven until no longer doughy but still soft and edges are set
- 10 to 15 minutes.
- Remove from the oven. Gently reform the holes in each cookie cup using a wooden spoon handle. Let cool for 2 minutes. Remove cookie cups from the pans and transfer to wire racks to cool completely
- 15 to 30 minutes.
- Beat Neufchatel cheese in a medium bowl using an electric mixer until fluffy. Beat in confectioners’ sugar and vanilla extract. Gently fold in whipped cream.
- Spoon filling into a pastry bag; pipe into each cooled cookie cup. Garnish each cookie cup with a mint sprig.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 1 hr
Servings: 36