1Divide gingerbread cookie dough into 8 pieces. Push the dough into cupcake molds to make “cups.” Bake at 350ºF for 15-20 minutes, until firm.
2Place strawberries, sugar, and chopped mint into a saucepan and cook on low heat until slightly reduced, about 10 minutes. Pour your strawberry/mint mix into baked cups, topping them at the end with a fresh mint leaf.
1 cup strawberries
2 tablespoon thinly sliced, mint plus leaves for garnish
1 container Because Cookie Dough's Gingerbread
¼ cup sugar