Mix up gingerbread dough. You can use your own gingerbread recipe, or a bag mix, or refrigerated, pre made dough. Today, I chose a bag mix.
Line mini cupcake tins with paper liners.
Roll dough into small ball and put in each cup.
Using a melon baller (or something with a rounded edge), press down lightly to make a 'well'.
Dip melon baller into flour to keep it from sticking to the dough.
Gather filling supplies.
Mix softened cream cheese, powdered sugar and vanilla together until blended.
Scoop filling into a quart sized ziplock.
Snip off a tiny corner of bag.
Pipe filling into gingerbread.
Ready to bake!
Place in preheated 350 oven. Bake 9-11minutes until filling is set and toothpick poked into gingerbread comes out clean.
Let cool before removing from pan.
Betcha' can't eat just one!
- Gingerbread Cookie Dough
- 4.0oz Softened cream cheese
- 2.0c Powdered sugar
- 1.0tsp Vanilla