Warm holiday spices make these Gingersnap Cookie Cups the perfect vessel for your Halloween and holiday desserts this season!
Once a week, from grades 7-12, my dad would pick me up after school and take me to Baskin Robbins® located down the street. I always had a hard time choosing. Do I go with the clown cone, or the sundae, or a milkshake? It was so hard! Over the years, I have tried so many of their treats, including one of their newest items, the Polar Pizza, and you really can’t go wrong. In fact, every year for my birthday or my sister’s or Warren’s, we get a Baskin-Robbins ice cream cake. It wouldn’t be a birthday without one! Yes, this brand runs deep in our house :D
This is why I’m so excited to be partnering with Baskin Robbins to bring you today’s recipe and share with you their September Flavor of the Month – Pumpkin Cheesecake!
We are so used to the beloved warm pumpkin items – lattes, muffins, and pies, BUT a cold pumpkin treat, now that is a refreshing idea! Baskin Robbins’s Pumpkin Cheesecake features pumpkin and cheesecake-flavored ice cream, gingersnap cookie pieces, and a ribbon of cinnamon cream cheese.
I was inspired by the gingersnap cookie pieces in the ice cream and decided to complement it with Gingersnap Cookie Cups. The Gingersnap Cookie Cups are so fun to make and perfect for this holiday season!
After the cookie dough is done baking, has spread nice and thin, and while still warm, you gently lift it off the baking sheet and drape it over the back of a muffin pan. Then, it’s just a few seconds until it sets and hardens into the most delicious serving vessel you’ve ever tasted!
Make sure to make these Gingersnap Cookie Cups for your Halloween and holiday parties this season and pair it with your favorite Baskin Robbins flavor. Alternatively, you can wrap the cookie around the handle of a wooden spoon to make a pirouette for a great garnish!
Did you Hear???
- Baskin-Robbins just launched a NEW product – Donut Ice Cream Sandwiches! They teamed up with their sister brand, Dunkin’ Donuts, to bring you a customizable donut ice cream sandwich! You pick the ice cream flavor, they top it with hot fudge, and sandwich it between a classic powdered donut.
- You can get a FREE 4 oz. scoop of your favorite ice cream by downloading their free app, available on iOS and Android devices. With the app, you’ll have access to sweet deals, be able to pay for your ice cream treats, and send fun cards to your friends!
This post was sponsored by Baskin Robbins®. As always, all opinions are 100% my own and do not necessarily reflect those of the brand. Thank you for supporting my work with the brands I love so I can continue to bring you new recipes!
Gingersnap Cookie Cups
Ingredients
- ⅔ cup all-purpose flour
- ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, room temperature
- ⅔ cup granulated sugar
- 1 tablespoon light corn syrup
- 1 tablespoon molasses
- 1 quart of Baskin Robbins® Pumpkin Cheesecake
Instructions
- Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper or silpat.
- In a small bowl, sift together flour, ginger, and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until smooth and creamy. Pour in the corn syrup and molasses and mix until combined.
- Add the flour mixture in two additions and mix until combined and a smooth dough forms.
- Working in batches of two, form walnut-sized balls with 2 tablespoons of dough. Place on prepared baking sheet, about 6-inches apart*.
- Flatten slightly into a disc and bake for 9 minutes, just until the edges become crisp and darken. Allow the cookies to cool on the baking sheet for about 1-2 minutes. The cookies should still be warm and completely pliable, but doesn’t fall apart when lifted up. Using a small off-set spatula, gently lift and transfer the cookie to the back of a muffin pan and drape over a muffin well. Mold the warm cookie against the muffin cup and shape ruffles along the edges of the cup. Let set for a few seconds to cool and harden.
- Repeat steps 5 & 6 with the remaining dough.
- Fill the cups with scoops of Baskin Robbins® Pumpkin Cheesecake and serve immediately.
