Gingerbread Cookie Cups with Orange Cream
I’ve partnered with ALDI to try out their grocery stores and develop holiday recipes like these Gingerbread Cookie Cups with Orange Cream. ALDI has compensated me for my time and recipe development, but all my opinions are my own.

Gingerbread Cookie Cups with Orange Cream

Recipe by: Willow Bird Baking using gingerbread adapted from Averie Cooks
Yield: 12 cookie cups

These Gingerbread Cookie Cups with Orange Cream start with rich, spicy gingerbread cups that are gooey on the inside. Light and sweet orange cream is piped over top. They are incredible!

Gingerbread Ingredients:
1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1/2 cup unsulphered light molasses
1 tablespoon vanilla extract
3 teaspoons ground ginger
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
pinch salt
1 1/4 cups all-purpose flour

Orange Cream Ingredients:
2 tablespoons water
1 1/2 teaspoons unflavored gelatin
1 3/4 cups heavy whipping cream
2 tablespoons triple sec (optional)
1/4 teaspoon orange extract
1/2 cup powdered sugar
orange zest for topping

Preheat the oven to 350 degrees F and spray a 12-well muffin tin with cooking spray. I also added a little parchment round to each well to ensure the cups wouldn’t stick.

Melt the butter in a large bowl in the microwave for a minute. Let it cool slightly so it doesn’t cook the egg, then whisk in the egg, brown sugar, molasses, vanilla extract, ginger, cinnamon, cloves, nutmeg, and salt. Stir in the flour until just combined. Divide the batter evenly between the wells of the prepared muffin tin. Bake for 24-26 minutes, rotating the pan once halfway through, until a toothpick inserted into the middle cookie cup comes out with moist crumbs but no liquid batter. Be careful not to over-bake. As soon as the cups leave the oven, use a spoon to gently form an indentation in each cookie cup and a thin knife to loosen around the edges of each. Then let them cool completely in the pan before removing them.

When the cookie cups are cooled, place 2 tablespoons of water in a small bowl. Sprinkle the gelatin evenly over the water and let it stand for 10 minutes to soften. In the meantime in a chilled mixing bowl, mix whipping cream, triple sec, orange extract, and powdered sugar together on low speed. Microwave the gelatin for 15 seconds or so and then whisk to dissolve. Turn the mixer up to medium speed and add the gelatin while continuing to stir. Continue beating the cream to stiff peaks. Pipe the orange cream into the cooled gingerbread cookie cups (I really piled it high!), top with orange zest, and enjoy.

6 Comments on Gingerbread Cookie Cups with Orange Cream

  1. Cookin Canuck
    November 28, 2014 at 5:33 pm (6 years ago)

    I loved living in NYC and being able to get anywhere on the subway pretty easily. I do miss that in the ‘burbs! These cookie cup look absolutely amazing!

  2. Joshua Hampton
    November 28, 2014 at 7:01 pm (6 years ago)

    Wow. Those cupcakes look fabulous. I want a bite of those things. Thanks for the recipe.

  3. Cyndi @ My Kitchen Craze
    November 28, 2014 at 10:47 pm (6 years ago)

    Yum!! I am loving the gingerbread cookie cups. I could really go for one right now with some coffee. Yum! Pinned!!

  4. Kelly
    November 30, 2014 at 7:25 pm (6 years ago)

    Pinning now! Your gingerbread cups look delicious!

  5. Dish Diaries
    December 3, 2014 at 6:59 pm (6 years ago)

    LOOKS AMAZING! I have to try these. Wow.


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