New year, new me, new desserts. While I love to bite the heads off of every gingerbread person I can get my hands on, by the end of December, cookies kind of lose their excitement. My sister and I had gingerbread dough leftover from a cookie gifting session, and even more from procrastibaking, and I found myself gazing at the balls of dough piling up in the fridge, wondering if I could stand another bite.
“No more cookies,” I resolved. Putting my newfound pie dough making skills to use, I decided it was pie’s time to shine.
Mini Gingerbread Cookie Pies
Ingredients
Instructions
If your cookie dough has been sitting in the fridge/freezer, let it sit out for about 10 minutes so it can begin to soften.
Lightly coat your muffin tin with non-stick cooking spray and preheat the oven to 375°F.
Cut the pie crust into circles, about four inches wide, that will fit inside the muffin tins. You don’t have to be precise here – tearing and pressing the dough into the muffin tins with your hands will get the job done just fine.
Pierce the bottom of each pie crust with a fork, then sprinkle with a little brown sugar. Now the pie crust is ready to go into the oven for about 10 minutes, or until lightly golden. This step is super important so that you don’t end up with a soggy pie crust and a burnt cookie.
While the pie crust pre-bakes, put the cookie dough, milks, and molasses into a bowl. Using a hand mixer, combine until smooth.
Once the pie crust is out of the oven, spoon in enough cookie filling to reach the top of each mini pie. Then bake for about 15-20 minutes and enjoy the scent of gingerbread goodness.
While the mini pies bake, combine the ginger and powdered sugar in a small bowl. Stir, and add just a splash of water at a time until you have a nice icing consistency. You can add more powdered sugar if it gets runny, or more water if it’s too thick.
Drizzle the icing onto cooled cookie pies and voila!
Next time you find yourself in a cookie coma, spice up your dessert life with these bite-sized, gooey cookie pies.