Gingerbread Cookie Cups

In a large bowl with an electric mixer or stand mixer, cream together the butter and brown sugar until light and fluffy for a few minutes. Be sure to scrape down the sides of the bowl with a rubber spatula.

Add in egg and molasses and beat again until smooth.
In a medium bowl, whisk together the flour, spices, baking soda, and cornstarch.
Add the flour mixture to the wet mixture and mix until dough has formed.

Be sure not to over-mix. Cover dough with plastic wrap and chill in the refrigerator for 30 minutes.

Preheat oven to 350 degree F and grease 2 regular muffin pans with nonstick cooking spray. Press 2 tablespoons of cookie dough into the bottom of the cupcake pan and press half way up the sides.
Bake cookie cups for 12 minutes and then let cool for 10 minutes.

Press the back of a tablespoon or the top of a round spice jar down the center to form the cup shape. Let cool completely.

In the meantime, in a medium bowl beat together the cheesecake frosting ingredients with an electric hand mixer or stand mixer until smooth. Add frosting to a piping bag with a star tip and swirl into each cookie cup.

You could also add the frosting in with a spoon.

Top with sprinkles (optional)