Snack: Gingerbread Cookie Cups with Cream Cheese Frosting

Recipe by Kelly Senyei Nothing says "Merry Christmas" quite like the smell of freshly baked gingerbread cookies. And while the addition of ground ginger and molasses to these festive sweets may win them fans and enemies alike, one thing is certain: Add c

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Gingerbread Cookie Cups with Cream Cheese Frosting

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1/4 cup light brown sugar
1 large egg
3 Tablespoons molasses
3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground allspice
1/4 teaspoon salt
1 teaspoon baking soda

Instructions

Preheat the oven to 350 °F. Grease a nonstick mini muffin pan with cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, brown sugar, egg and molasses until well combined, about 3 minutes. Add the flour, cinnamon, ginger, allspice, salt and baking soda and beat just until combined.
Using your fingers, pinch off 1-tablespoon pieces of dough and roll them into balls. Place the cookie dough balls in the muffin pan then make an indentation by pushing your thumb into the centers of the cookie dough balls. Bake the cookie cups for about 10 minutes until they’re lightly browned around the edges. Remove them from the oven and let them cool completely in the muffin pan. (See Kelly's Note.)

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