Gingersnap-Cream Cookie Cups

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease 36 mini muffin cups.

Step 2
Combine oil, molasses, and eggs in a large bowl.

Step 3
Combine whole wheat flour, all-purpose flour, sugar, ginger, baking soda, cinnamon, and salt in a separate bowl. Stir into egg mixture until well combined.

Step 4
Roll cookie dough into 1 1/4-inch balls. Place balls into the prepared muffin cups. Press dough up the sides of the cups using your fingers or a wooden spoon handle.

Step 5
Bake in the preheated oven until no longer doughy but still soft and edges are set, 10 to 15 minutes.

Step 6
Remove from the oven. Gently reform the holes in each cookie cup using a wooden spoon handle. Let cool for 2 minutes. Remove cookie cups from the pans and transfer to wire racks to cool completely, 15 to 30 minutes.

Step 7
Beat Neufchatel cheese in a medium bowl using an electric mixer until fluffy. Beat in confectioners' sugar and vanilla extract. Gently fold in whipped cream.

Step 8
Spoon filling into a pastry bag; pipe into each cooled cookie cup. Garnish each cookie cup with a mint sprig.