Gingerbread Cookie Cups with Cream Cheese Frosting

Preheat the oven to 350 °F. Grease a nonstick mini muffin pan with cooking spray. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, brown sugar, egg and molasses until well combined, about 3 minutes. Add the flour, cinnamon, ginger, allspice, salt and baking soda and beat just until combined. Using your fingers, pinch off 1-tablespoon pieces of dough and roll them into balls. Place the cookie dough balls in the muffin pan then make an indentation by pushing your thumb into the centers of the cookie dough balls. Bake the cookie cups for about 10 minutes until they’re lightly browned around the edges. Remove them from the oven and let them cool completely in the muffin pan. (See Kelly's Note.)