While I’ve always had an affinity with peppermint, eggnog and gingerbread took awhile to get used to. As a kid, I wanted to like them so badly. Eggnog just seemed so cool – like something suave businesswomen in turtleneck pantsuits would drink (it was the 90s) but I just couldn’t stomach it; it reminded me of melted ice cream but not in a good way. And gingerbread, of course, for all the gingerbread home construction that I’d build during this magical time of year. But demolishing said house? I went for the candy and abandoned the stale frame behind.
But as an adult, I realized I actually enjoy all of these flavors (and none of the turtleneck pantsuits). Eggnog is best enjoyed, in my opinion, in moderation, such as a glaze on a cake or a sip here and there (spiked because hello, it’s the holidays and how else am I supposed to be so jolly?). And gingerbread, because I finally left those terrible, crumbly gingerbread cookie homes behind and had real-deal, chewy, perfectly spiced gingerbread cookies that totally assuaged my stale-cookie nightmares.
And now, gingerbread is a must during the holidays. Whether you prefer your cookies soft and chewy, or thinner and crispy, I think everyone can agree that one of the best parts of this Christmastime classic is the cookie dough. But then again, isn’t that the case with all cookies? 🙂
Cookie dough is one of my favorite treats and I combined my love for the sweet, uncooked batter with my newfound love for gingerbread to create these fabulous, sweet-and-spicy Gingerbread Cookie Dough Cups. Kinda like peanut butter cups, but surrounded by smooth white chocolate and filled with a decadent, perfectly spiced gingerbread cookie dough. These sweet, poppable cups are then topped with a small sprinkling of dried ginger which offers an irresistible pop of flavor atop these festive treats.
Both my cookie dough and the dried ginger garnish come from Gourmet Garden, the folks behind those oh-so convenient squeezable tubes of fresh herbs and spices. Gourmet Garden knows that not everyone has time or money to buy a fresh bunch of herbs for a single recipe. More than likely, the herbs will spoil before you have a chance to use them! But Gourmet Garden has created these convenient squeeze tubes filled with your favorite herbs and spices to make cooking and baking a breeze — and no more dreaded garlic fingers! Simply squeeze the amount of herbs or spices needed into your recipe and voila! No mess, no waste. It’s that simple — and the fresh pop of color and flavor added to the dishes is outstanding.
Gourmet Garden just released their new line of Lightly Dried Spices for your cooking needs. The Lightly Dried Line is the closest thing to fresh you’ll get in appearance, flavor, and aroma and they stay fresh for 4 weeks after opening. From cilantro to ginger, parsley to chili pepper and basil, Gourmet Garden has your herbs and spices covered to ensure a perfectly flavorful dish in no time.
…And speaking of flavorful… just look at these cups! They’re just bursting with that sweet gingerbread dough and smooth white chocolate. If this doesn’t scream “Christmas” I don’t know what does!
Gingerbread Cookie Dough Cups
- 1/2 cup butter room temperature
- 1/2 cup dark brown sugar
- 1/4 cup molasses
- 1 Tbsp milk
- 1 tsp vanilla extract
- 2 tsp Gourmet Garden Ginger Stir-In Paste
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp ground ginger
- Pinch salt
- 1 & 1/2 cups all-purpose flour
- 1 pkg Vanilla CandiQuik or white chocolate candy coating
- Approx. 5 Tbsp Gourmet Garden Lightly Dried Ginger for garnish
- Line a miniature muffin pan with approx. 30 miniature paper liners. Set aside. Meanwhile, melt HALF of the white chocolate coating according to package directions or until smooth and melted.
- Drop heaping teaspoons or so of melted white chocolate into the bottom of each muffin liner. Using the spoon, gently brush the white chocolate along the sides of the muffin cup about halfway. Allow the chocolate to set.
- To make your cookie dough: in the bowl of a stand mixer, beat together butter, brown sugar and molasses until combined. Beat in vanilla, milk and ginger paste. Lastly, beat in the spices and flour until a soft dough has formed.
- Roll scant teaspoon-sized balls of dough with your fingers and place them, slightly flattened, into the white chocolate cups. Once the cups are filled with all of the cookie dough, melt the remaining white chocolate. Drop heaping Tablespoons of white chocolate on top of each cookie dough ball, ensuring the balls are covered completely by the white chocolate on the top and sides. Sprinkle the tops of the cups with the dried ginger, and allow to set before serving.
I love the spicy, aromatic flavor ginger lends to this recipe. Both the Ginger Paste and the Lightly Dried Ginger add such a tremendous amount of freshness and warmth to these unique and festive cookie cups! If you’d like, you could also top the cookie dough cups with a sprinkling of festive holiday sprinkles or jimmies as well.
Be sure to connect with Gourmet Garden to learn more about their company, product line, news, and more! You can follow them on FACEBOOK, TWITTER, PINTEREST & INSTAGRAM for more delicious recipes, tips and more, including great Holiday Baking inspiration like this!
And be sure to check out other amazing Holiday Baking Recipes from friends featuring Gourmet Garden!!
Hope you have a fantastical day!!
In the interest of full disclosure, I was generously provided with samples of Gourmet Garden’s Products to review and develop a recipe. All opinions are, and always will be, my own.