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Perfect Gingerbread Cookie Cups Recipe with Creamy Eggnog Mousse Filling

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These gingerbread cookie cups are perfectly spiced and hold a creamy, stabilized eggnog mousse filling, making a festive and cozy holiday dessert that’s quick and easy to prepare.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 tsp ground ginger
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground cloves
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¾ cup (170 g) unsalted butter, softened
  • ½ cup (100 g) packed brown sugar
  • 1 large egg, room temperature
  • ½ cup (160 ml) molasses, unsulfured
  • 1 cup (240 ml) eggnog
  • 1 cup (240 ml) heavy cream, cold
  • 4 oz (115 g) cream cheese, softened
  • ⅓ cup (40 g) powdered sugar
  • 1 tsp vanilla extract
  • ¼ tsp ground nutmeg
  • Optional: 1-2 tbsp rum or bourbon

Instructions

  1. Make the Gingerbread Cookie Dough (15-20 minutes): In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, baking soda, and salt. In a large bowl, cream softened butter with brown sugar until light and fluffy. Beat in the egg, then mix in molasses until combined.
  2. Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, mixing on low speed until dough comes together. If too sticky, chill for 15 minutes.
  3. Shape the Cookie Cups (10 minutes): Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin. Roll dough on floured surface to ¼-inch thickness. Cut circles about 3.5 inches diameter. Press dough circles into muffin cups to form cups. Chill filled pan for 10 minutes.
  4. Bake the Cups (12-15 minutes): Bake until firm and edges brown, about 12-15 minutes. Let cool completely in pan, then carefully remove cups.
  5. Prepare the Eggnog Mousse (10-15 minutes): Beat cream cheese until smooth. Add eggnog and vanilla extract, mix until combined. Whip heavy cream with powdered sugar and nutmeg until soft peaks form. Fold whipped cream into cream cheese mixture. Fold in rum or bourbon if using.
  6. Fill the Cups and Chill (at least 1 hour): Spoon or pipe mousse into cooled cookie cups. Refrigerate at least 1 hour before serving. Optionally sprinkle with nutmeg or cinnamon.

Notes

Chill dough and shaped cups before baking to prevent cracking and spreading. Use room-temperature ingredients for best texture. Do not overbake cookie cups to avoid brittleness. Stabilize mousse with cream cheese and fold whipped cream gently to avoid deflating. For dairy-free, use vegan butter and coconut cream. For gluten-free, substitute almond flour but expect softer cups. Alcohol can be omitted or replaced with rum extract.

Nutrition

Keywords: gingerbread cookie cups, eggnog mousse, holiday dessert, festive treats, Christmas cookies, creamy mousse filling, spiced cookies

Find it online: https://evabake.com/perfect-gingerbread-cookie-cups-recipe-with-creamy-eggnog-mousse-filling/