Gingerbread Cookie Bites

Name: Gingerbread Cookie Bites
Ingredients: 1 package (14-1/2 ounces) gingerbread cake/cookie mix; 1/2 cup butter, softened; 1/4 cup sugar; 1 large egg; 2 tablespoons all-purpose flour; 1 tablespoon water; 1/4 teaspoon ground ginger, optional; 4 ounces cream cheese, softened; 1/4 cup butter, softened; 1/2 teaspoon vanilla extract; 1-3/4 cups confectioners' sugar; Ground cinnamon and nutmeg; Crystallized ginger, chopped, optional

13 ingredients

3 steps

Ingredients

1 package (14-1/2 ounces) gingerbread cake/cookie mix
1/2 cup butter, softened
1/4 cup sugar
1 large egg
2 tablespoons all-purpose flour
1 tablespoon water
1/4 teaspoon ground ginger, optional
4 ounces cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla extract
1-3/4 cups confectioners' sugar
Ground cinnamon and nutmeg
Crystallized ginger, chopped, optional

Directions

1

In a large bowl, beat cookie mix, butter, sugar, egg, flour, water and, if desired, ginger until blended. Refrigerate 30 minutes or until firm.
2

Preheat oven to 350°. Shape dough into 1-in. balls; place in ungreased mini-muffin cups. Press evenly onto bottoms and up the sides of cups. Bake 10-12 minutes or until edges are lightly golden. Cool in pans 2 minutes. Remove to wire racks to cool completely.
3

For filling, in a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Pipe into cookie cups; sprinkle with cinnamon, nutmeg and, if desired, crystallized ginger. Refrigerate in an airtight container.