Orange Snap Cookie Cups with Citrus-Spiced Wassail Whipped Cream

Taking 2nd Place for the 2021 Holiday Cookie Recipe Contest are these delicious orange snap cookie cups by Carmell C. Filled with winter spices and citrus, the whipped cream filling will have you coming back for more.
25 min


Cookie Dough

  • 2 1/4 cup all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 3/4 cup salted butter
  • 1/4 cup unsulfered molasses
  • 1/2 cup light brown sugar, packed
  • 1/3 cup granulated sugar
  • 2 tablespoons spiced apple cider instant drink mix
  • 1 teaspoon packed orange zest, finely zested
  • 1 large egg, room temperature
  • Whipped cream filling

  • 6 ounces cream cheese, softened
  • 1 tablespoon spiced apple cider instant drink mix
  • 1/2 cup powdered sugar
  • 1/4 teaspoon orange zest, packed
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups cold heavy whipping cream
  • Garnish

  • Orange zest
  • Lemon zest
  • Ground cinnamon
  • Instructions

    1. Preheat oven to 350°F.
    2. Whisk together flour, baking soda, cinnamon, cloves and salt in a medium bowl.
    3. In the bowl of a stand mixer, beat butter, molasses, both sugars, spiced cider drink mix and zest until pale and fluffy. Add egg and beat until combined. Reduce speed to low and add in dry ingredients. Mix just until combined.
    4. Using teaspoon, scoop dough into mini sized muffin tins, sprayed with nonstick spray, press down to flatten.
    5. Bake for 6-7 minutes, or until mostly set, but still soft in the center.
    6. Remove from oven and immediately use a small jar or cup to press firmly down in the center of each cup to create a well. Cool in pans for 10 minutes, then use a very thin knife blade to just loosen one side, gently twist and lift from pan then cool completely on wire racks.
    7. Prepare whipped cream filling in the bowl of a stand mixer. Add the softened cream cheese, spiced cider drink mix, powdered sugar, orange zest and cinnamon. Using the whisk attachment; mix until completely smooth, scraping bottom and sides as needed. While mixing on medium-high speed, slowly pour the heavy whipping cream down the inside of the bowl. Continue whipping until the mixture is completely combined and forms stiff peaks.
    8. Divide the filling amongst the cookie cups, filling just level with the top, preferably using a piping bag fitted with a large round or star tip. Garnish cookie cups with orange zest, lemon zest and a sprinkle of cinnamon.