Santa approved: Your family will love these gingerbread latte cheesecake cookie cups.

By Sara McNeal-Weaver

Christmas is coming and your kitchen should be stocked and ready for a visit from Santa.

These delicious gingerbread latte cheesecake cookie cups are enough to get The Grinch into the holiday spirit.

Here’s how to make them.

WHAT YOU NEED

¾ cup softened butter 

1 cup brown sugar (I prefer light)

1 egg

4 TBS molasses

2 cups all-purpose flour 

1 ½ tsp ground ginger

2 tsp cinnamon 

pinch of nutmeg

pinch of ground cloves

1 tsp baking soda 

2 tsp cornstarch 

CHEESECAKE FILLING/FROSTING

8 oz softened cream cheese

2 cups powdered sugar

½ c brown sugar 

½ tsp cinnamon 

½ tsp vanilla 

2 TBS expresso or strong brewed coffee (cooled)

HOW TO MAKE IT

In mixer, blend together butter and brown sugar.

Once combined, add egg and molasses, blend again.

In separate bowl, combine all dry ingredients, then slowly add to wet ingredients and combine. (Don’t over mix.)

Form mixture into a ball and refrigerate for about 45 minutes.

Pull out of fridge and pinch off small size balls and place into a cupcake pan to make a cup.

If you don’t have one or want a cookie shape, place on a cookie sheet.

Bake at 350 degrees for about 12 minutes. 

Pull from oven and let cool for about 10 minutes.

Use something circular (I used the lid of the cloves spice jar), and press down onto the cookies to great an indention for the filling. 

Let cool another 30 minutes. 

Make cheesecake filling by whipping cream cheese, sugars and cinnamon, then add in vanilla and coffee. 

Fill the cups and add sprinkles!

These are delicious!