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Lemony Ginger Snap Cups

Posted on July 10, 2017 by Ruthanne

Creamy lemon pie inside of a chewy gingersnap cookie cup! A perfect summer treat!

I am usually several week to months ahead in this blog. In January I am thinking about Easter, at Halloween I am baking Christmas cookies. But today- I am behind! Goodness, I’ve had such a busy spring and summer. I was 2 months ahead and now I’ve got nothing planned for the coming weeks. All that to say- I needed something SO easy and quick this week. These are a perfect recipe for easy and quick! 🙂

They don’t LOOK easy and quick- but 30 minutes, including baking time, is all you’ll need! Love it!

Here’s how we made them: (printable recipe here)

INGREDIENTS:

One tube of refrigerated sugar cookie dough
About 3 cups of gingersnaps cookies (you’ll need 2 cups of them crushed)
One can of lemon pie filling
One container of Cool Whip (or make your own whipped cream if you prefer)

DIRECTIONS:

Preheat the oven to 350F degrees.
In a large mixing bowl, use clean hand to knead together 1 and 1/2 cups of cookie crumbs with the refrigerated cookie dough.
Divide evenly into 12 muffin tins and press into bottom.
Bake for 16- 20 minutes.
Use a tart shaper or a wooden spoon to press the centers in, forming a cookie cup (photo below is from an earlier cookie cup recipe, but shows how you should shape the cups. It is easier if you shape them in the tin and allow them to cool, which is not what the photo shows- sorry!).
Allow cup to cool completely and use a small knife to pop each cookie cup out of the tin.
Spoon or pipe lemon pie filling into each cookie cup.

Top with cool whip (I used a zip-top bag, fitted with a piping tip, to pipe mine on in swirls).
Sprinkle remaining crumbs on tops.
Keep covered and refrigerated until serving.
Enjoy!

My thoughts: Easy and delicious! The ginger snap crust is a perfect combination with that lemon filling! Delicious summer flavor combination. I hope you get a chance to try these!! Enjoy! ~r

Other fun summer recipes on Easybaked (click on a photo to see the recipe):

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Posted in Cookie Cups, Cookies, Pies and tagged cookie cups, gingerbread, gingersnap dessert, gingersnaps, lemon cookies, lemon dessert, lemon gingerbread, lemon pie cookies, lemon pie cups, lemon pie filling, refrigerated cookie dough recipe, summer dessert. Bookmark the permalink.

Maple Cream Ginger Snaps

Posted on October 25, 2011 by Ruthanne

Tangy ginger cookies filled with sweet maple cream. Cut them into fun fall shapes for your Halloween party!

INGREDIENTS:

Cookies:

1 cup butter
1 cup sugar
1 egg
1 cup dark molasses
2 T. vinegar
5 cups flour
1 1/2 t. baking soda
1/2 t. salt
2 t. ground ginger
1 t. cinnamon
1 t. ground cloves

Maple cream:

2 1/2 cups of powdered sugar
1/4 c. melted butter
1 t. maple flavoring
Food coloring

DIRECTIONS:

Cream together butter and sugar.
Beat in egg, molasses and vinegar.
Blend in sifted dry ingredients.
Chill 2-3 hours (this is important– the dough is very easy to roll after chilling)
Roll 1/8 inch to 1/4 inch thick on a floured counter or board (thinner is better!)
Cut dough into small, equally-sized cookies (if you want to make cookies with cute cut-outs on one side, I used Halloween Linzer Cookie Cutters)
Place on greased cookie sheets.
Bake at 375 degrees for about 7-10 minutes. Check often- take out when cookies have risen and are easily removed from sheet.
To make maple cream, combine powdered sugar, melted butter and a little water until a thick frosting consistency is reached.
Add maple flavoring (you can add vanilla if you don’t like maple)
Divide cream into 2 bowls and color as desired with food coloring. (my maple flavoring added a brown tint to my filling, so I just experimented with coloring to reach the shade I wanted– use gels so that you don’t dilute it!)
Frost one cookie’s back and top with another cookie. The filling will harden up and make these very easy to store and serve.
ENJOY!

My thoughts: These are a really unique flavor. I love them– ginger and maple– YUM! The ginger cookies are my grandma’s recipe and they don’t rise much so I thought they’d be perfect for this type of cookie cutter. Roll them thin though– thicker cookies don’t keep the inside cut-out shape as well. I’ve never used a Linzer cookie cutter (I’ve no idea how its SUPPOSED to be used- I will probably read the directions eventually!) but it worked just great with this cookie recipe and these make me smile 🙂