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–+ servings
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5 from 1 vote

Gingerbread Cookie Dough Cups

Perfectly spiced gingerbread cookie dough is enrobed around sweet white chocolate and topped with dried ginger for these refined yet utterly delicious candy cups!
Prep Time30 minutes
Total Time30 minutes
Course: Treats
Servings: 30
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 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

Instructions

  • 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.