Nothing says “holiday magic” quite like the smell of warm gingerbread filling your kitchen! These Christmas Frosted Gingerbread Cookie Cups have been my go-to festive treat for years, ever since my grandmother first showed me how to press the spiced dough into those little muffin cups. She’d always say, “It’s not Christmas until we’ve got cookie cups on the table,” and now I carry on that delicious tradition with my own family. Picture this: tender gingerbread cups with just the right amount of spice, cradling a cloud of creamy frosting, they’re like edible holiday cheer. Perfect for cookie exchanges, teacher gifts, or just sneaking a few with your afternoon coffee (I won’t tell!).
Why You’ll Love These Christmas Frosted Gingerbread Cookie Cups
Trust me, once you try these little cups of joy, you’ll understand why they’re a holiday staple in my house. Here’s what makes them so special:
- Festive flavor bomb: That perfect blend of ginger, cinnamon, and molasses wraps you in holiday warmth with every bite.
- Easy yet impressive: They look fancy but take less than an hour from mixing bowl to festive platter.
- Built-in portion control: No messy slicing – each cup is its own perfect little serving (though I won’t judge if you eat three).
- Crowd-pleasing magic: Kids love the sweet frosting, adults adore the spiced cookie – total family win!
- Make-ahead friendly: The dough keeps beautifully in the fridge when holiday chaos hits.
Seriously, these cookie cups are like edible Christmas ornaments – too pretty to eat, but too delicious not to!
Ingredients for Christmas Frosted Gingerbread Cookie Cups
Gathering your ingredients is the first step to holiday magic! Here’s everything you’ll need to make these festive treats. I like to measure everything out before I start; my grandma called it “mise en place” (which just means having your ducks in a row, but doesn’t it sound fancy?).
For the Gingerbread Cookie Cups:
- 2 1/2 cups all-purpose flour: the foundation for our perfect cookie texture
- 1 tsp baking soda: gives our cups just the right lift
- 1/2 tsp salt: balances all that sweet spice beautifully
- 2 tsp ground ginger: for that classic holiday warmth
- 1 tsp ground cinnamon: adds cozy depth to every bite
- 1/2 tsp ground cloves: the secret whisper of spice
- 3/4 cup unsalted butter, softened: creates that melt-in-your-mouth tenderness
- 3/4 cup brown sugar: packed for sweet molasses notes
- 1 large egg: binds everything together
- 1/2 cup molasses: the heart of gingerbread flavor
- 1 tsp vanilla extract: rounds out all the flavors
For the Cream Cheese Frosting:
- 1 cup powdered sugar: creates that dreamy sweetness
- 4 oz cream cheese, softened: for perfectly creamy frosting
- 2 tbsp butter, softened: adds rich silkiness
- 1/2 tsp vanilla extract: ties it all together
See? Nothing too crazy! Just good, simple ingredients that come together to make something truly special. Now let’s get mixing! If you are looking for other festive desserts, check out this Christmas Santa Hat Meringue Cookies Recipe.
How to Make Christmas Frosted Gingerbread Cookie Cups
Ready to fill your kitchen with that magical holiday scent? Let’s turn these simple ingredients into festive masterpieces! I’ll walk you through each step; it’s easier than you think, promise. Just follow along, and soon you’ll have cookie cups that’ll make Santa jealous.
Preparing the Gingerbread Dough
First things first: preheat your oven to 350°F (175°C). While that’s heating up, let’s make our dough. In a medium bowl, whisk together all those gorgeous dry ingredients: flour, baking soda, salt, and spices. I always take a big whiff at this point; that ginger-cinnamon-clove combo smells like Christmas in a bowl!
In a larger bowl, beat the softened butter and brown sugar until it’s light and fluffy. This is where the magic starts! Add the egg, molasses, and vanilla, mixing until everything’s beautifully combined. Now, gradually add your dry ingredients to the wet, mixing just until incorporated. The dough should be soft but not sticky; if it clings to your fingers, add a tablespoon more flour. Remember: overmixing makes tough cookies, so stop when you no longer see flour streaks.
Shaping and Baking the Cookie Cups
Time to create those perfect little cups! Grease your mini muffin tin really well (trust me, you don’t want them sticking). Scoop about 1 tablespoon of dough into each cup, then use your fingers or the back of a spoon to press it up the sides, forming a neat little cup shape. They should look like tiny edible baskets!
Pop them in the oven for 10-12 minutes. You’ll know they’re done when the edges look set and firm to the touch. They’ll puff up slightly, that’s normal! Let them cool in the pan for 5 minutes (this helps them hold their shape), then carefully transfer to a wire rack. Warning: the pans stay hot long after baking, so use oven mitts!
Making the Cream Cheese Frosting
While your cookie cups cool, let’s whip up that dreamy frosting. Beat the softened cream cheese and butter together first; this prevents lumps. Gradually add the powdered sugar and vanilla, beating until it’s silky smooth. If it’s too thick, add a teaspoon of milk; too thin, add a bit more sugar. You want it pipeable but not runny.
Once your cookie cups are completely cool (warm cookies melt frosting, learned that the hard way!), fill a piping bag fitted with a star tip or just use a spoon to dollop the frosting into each cup. Get creative with swirls and peaks, they’re your edible holiday masterpieces! For more holiday inspiration, explore recipes at Family Tastes.
Tips for Perfect Christmas Frosted Gingerbread Cookie Cups
After making these cookie cups more times than I can count (and eating plenty of “test batches”), I’ve picked up some foolproof tricks to guarantee success every time:
- Chill your dough: If it’s too sticky to handle, pop it in the fridge for 20 minutes. Cold dough shapes beautifully!
- Grease generously: Use butter or baking spray in every nook of that muffin tin, nothing’s sadder than broken cookie cups.
- Pipe like a pro: No piping bag? No problem! A zip-top bag with the corner snipped works wonders for neat frosting.
- Timing is everything: Pull them out when edges are firm but centers still look slightly soft, they’ll firm up as they cool.
- Decoration station: While frosting’s still soft, sprinkle with cinnamon sugar or holiday sprinkles for extra festive flair.
Remember, even “imperfect” ones taste amazing, that’s the magic of homemade treats! If you’re looking for a similar spiced treat, try this Christmas Gingerbread Cheesecake Bars Recipe.
Ingredient Substitutions and Notes
Life happens, and sometimes you need to swap things out! Here are my tried-and-true substitutions that still keep the holiday magic alive:
- Gluten-free? Use a 1:1 gluten-free flour blend; my favorite works just like regular flour in this recipe.
- Dairy-free? Coconut oil replaces butter beautifully, and there are great vegan cream cheese options for the frosting.
- No molasses? Dark corn syrup or honey works in a pinch, though the flavor will be slightly different.
- Spice adjustments: Not a clove fan? Just use extra cinnamon and ginger, and your kitchen will still smell amazing.
The key is keeping the ratios the same, happily substituting! For other easy holiday baking, consider this Christmas Frosted Sugar Cookie Ornaments Recipe.
Serving and Storing Christmas Frosted Gingerbread Cookie Cups
Now for the best part, enjoying your holiday creations! These cookie cups shine brightest on a festive platter with a dusting of powdered sugar or colorful sprinkles. For parties, I love arranging them in a wreath shape with fresh cranberries for garnish, instant centerpiece! Store any leftovers (if you have any!) in an airtight container at room temperature for up to 3 days. The frosting stays perfect, though mine never lasts that long before disappearing! Pro tip: Layer them between parchment paper so the frosting stays pretty.
Christmas Frosted Gingerbread Cookie Cups Nutrition Information
I know, I know, who counts calories at Christmas? But just in case you’re curious (or need to satisfy that one health-conscious relative), here’s the nutritional breakdown per cookie cup. Remember, these are meant to be enjoyed as special holiday treats; moderation is key, but so is holiday joy!
- Serving Size: 1 cookie cup
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Values are estimates and may vary based on ingredients used. The molasses adds natural sweetness and nutrients like iron and calcium, see? There’s some goodness in there too! But really, these are all about celebrating the season, not counting grams. As my grandma used to say while handing me a second cookie, “A little extra holiday happiness never hurt anyone!”
Frequently Asked Questions
I get so many questions about these festive cookie cups every holiday season! Here are the answers to the ones that pop up most often:
Can I Make These Cookie Cups Ahead of Time?
Absolutely! The dough keeps beautifully wrapped in the fridge for up to 3 days, or freeze it for 2 months (thaw overnight before using). Baked cups without frosting can be frozen too, just store them in an airtight container with parchment between layers. For the frosting, make it fresh when ready to use; cream cheese frosting doesn’t freeze well.
What If I Don’t Have a Mini Muffin Tin?
No worries! A regular muffin tin works perfectly, just use about 2 tablespoons of dough per cup and increase baking time to 15-17 minutes. You’ll get fewer but slightly larger cookie cups that are just as delicious. For a fun twist, press the dough into mini tart pans for elegant individual desserts! You might also enjoy these Christmas Eggnog Cheesecake Cupcakes (Alcohol-Free).
How Do I Prevent Sticking?
This was my biggest struggle when I first started making these! The key is generously greasing every nook of your pan with butter or non-stick spray. For extra insurance, you can lightly dust with flour after greasing. Let the baked cups cool in the pan for exactly 5 minutes; any less and they’ll crumble, any more and they might stick.
Tag us in your holiday baking photos! I love seeing your creative twists on these festive treats. For more holiday dessert ideas, check out the Desserts category.
Print
Irresistible Christmas Frosted Gingerbread Cookie Cups in 45 Minutes
- Total Time: 32 minutes
- Yield: 24 cookie cups 1x
- Diet: Vegetarian
Description
Delicious gingerbread cookie cups filled with creamy frosting, perfect for holiday gatherings and festive treats.
Ingredients
- 2 1/2 cups all-purpose flour: for the perfect cookie texture
- 1 tsp baking soda: to help the cookies rise
- 1/2 tsp salt: to balance the sweetness
- 2 tsp ground ginger: for that classic gingerbread flavor
- 1 tsp ground cinnamon: adds warmth and spice
- 1/2 tsp ground cloves: for a deep, rich aroma
- 3/4 cup unsalted butter, softened: creates a tender cookie
- 3/4 cup brown sugar: for sweetness and moisture
- 1 large egg: binds the dough together
- 1/2 cup molasses: the key to gingerbread flavor
- 1 tsp vanilla extract: enhances the overall taste
- 1 cup powdered sugar: for the frosting
- 4 oz cream cheese, softened: makes the frosting creamy
- 2 tbsp butter, softened: adds richness to the frosting
- 1/2 tsp vanilla extract: flavors the frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin.
- In a bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.
- In another bowl, beat softened butter and brown sugar until creamy. Add egg, molasses, and vanilla, mixing well.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Scoop dough into the prepared muffin tin, pressing into cups to shape.
- Bake for 10-12 minutes or until edges are firm. Let cool in the tin for 5 minutes, then transfer to a wire rack.
- For the frosting, beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Pipe or spoon frosting into cooled cookie cups. Serve and enjoy.
Notes
- Store cookie cups in an airtight container at room temperature for up to 3 days.
- For a decorative touch, sprinkle with cinnamon or colored sugar before serving.
- Use a piping bag for neat and even frosting application.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg