Desserts
RecipesAbout Spiced Milk Gingerbread Cookie Cups
Get ready to indulge in a holiday treat that combines the best of seasonal flavors with a creative twist—Spiced Milk Gingerbread Cookie Cups. These delightful cookie cups are crafted from gingerbread dough, baked into perfect little cups, and filled with a warm, spiced milk that’s bursting with comforting flavors like cinnamon, nutmeg, and ginger. Perfect for holiday gatherings or as a special treat for yourself, these cookie cups offer a fun and festive way to enjoy the classic taste of gingerbread with a creamy, spiced surprise inside.
Ingredients for Cookies
2 cups whole wheat flour, plus more as needed
1 cup rye flour
1/2 tablespoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup coconut sugar or sugar in the raw
1/2 cup mild-flavored (light) molasses
1 teaspoon lemon zest
1 large egg
2 tablespoons buttermilk
1 teaspoon water
1/2 teaspoon baking soda
Ingredients for Spiced Milk
4 cups Whole Milk
1 cup water
6 cardamom pods (crack pods open so the seeds are exposed)
1/2 teaspoon of turmeric
1/2 teaspoon ginger powder
1/2 teaspoon of nutmeg
2 teaspoons cinnamon
1/2 teaspoon fresh ground black pepper
2-4 tablespoons of maple syrup (to taste)
Preparation
01Preheat the oven to 350 F. Generously spray a 12 cup muffin pan with cooking spray.
02In a large bowl, whisk together the whole wheat flour, rye flour, cinnamon, ginger, cloves and salt until evenly combined.
03In the bowl of a stand mixer or in a large mixing bowl with a hand mixer, cream (beat) together for approximately 5 minutes the butter and sugar until lightened in color and beater marks hold their shape in the side. Turn off the mixer and scrape down the sides.
04Add the molasses and lemon zest and beat until well combined. Turn off the mixer and scrape down the sides.
05Add the egg and beat until mixed in, followed by the buttermilk.
06 In a small bowl dissolve the baking soda into the water.
07Pour the baking soda mixture into the mixing bowl along with one third of the flour mixture. Mix the flour mixture in slowly to prevent the flour from flying. Scrape down the sides of the bowl and mix in another one third of the flour mixture. Repeat to incorporate all of the flour mixture.
08Transfer the dough to the counter top, shape into a dish and wrap in plastic wrap. Refrigerate for 10 minutes (alternatively, you can freeze the dough for 5 minutes or go straight to shaping the cookies, but the dough may just be stickier without chilling first).
09Lightly flour the counter top. Roll the dough into a 1/4 inch thick round, picking it up and rotating the dough every couple of rolls to ensure that it doesn’t stick to the counter.
10Use a round cutter or glass to cut a circle that is slightly bigger than the top of the cavity. Gently press the dough round down into the muffin cup, pinching together the dough if it tears at all.
11Bake for 12 to 15 minutes or until the cookie cups are just beginning to brown around the edges. Transfer to a cooling rack to cool completely.
12To make the spiced milk, combine all the ingredients except for the maple syrup in a sauce pot. Bring just to a simmer then remove from the heat, allowing it to steep while the cookies are baking and cooling. Strain the milk through a fine mesh sieve and taste, adding maple syrup until the desired sweetness is reached.
13Once the cookie cups are cooled, pour the warm or chilled spiced milk into the cookie. Enjoy!
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