These thick, soft, and chewy Gingerbread Cookie Cups are topped with a creamy cookie-butter frosting. Packed with brown sugar, molasses, and warm spices, this recipe is perfect for the holidays!
Every Christmas I make several batches of Ginger Molasses Cookies, but this year I decided to switch things up a bit. These cookies are packed with flavor, and if you’re like me and you’re a fan of cookie butter, you will go crazy for this frosting – these flavors were made to be together!
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These cookie cups are
Packed with flavor: Brown sugar, molasses, cinnamon, ginger, and cookie butter!
Soft and chewy: Molasses, cornstarch, and an extra egg yolk makes these cookies moist and chewy.
Topped with a cookie butter frosting: This easy frosting is made with butter, cookie butter, powdered sugar, milk, and a splash vanilla.
Perfect for the holidays: These cookie cups taste like the holidays. And your house will small amazing while they are baking.
A fun twist on traditional gingerbread cookies: Similar flavors to gingerbread with an updated presentation.
Recipe overview
Make the gingerbread cookie dough:
- Combine butter, brown sugar, and molasses. Add egg and vanilla. Add flour, baking soda, salt, cornstarch, and spices.
- Scoop the dough into 3-tablespoon portions.
- Grease a 12-count muffin pan and place a dough ball in each cavity.
- Bake for about 15 minutes. Cool completely.
Make the cookie butter frosting:
Beat butter and cookie butter until smooth and combined.
Mix in powdered sugar. Add milk until you reach your desired consistency.
Assembly:
Pipe the frosting onto the cooled cookies (I use a large open star tip). Sprinkle with crushed speculoos cookies.
