Gingersnap Crust
  • 40(2-inch) gingersnap cookies, finely ground
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  1. Using a food processor, grind cookies into a fine crumb. A plastic bag and mallet would work here, too.
  2. Stir together gingersnap crumbs and butter in a bowl until crumbs are evenly moistened.
  3. Spray cupcake tins with a light cooking spray.
  4. Using a portion scoop (1/4 cup size), place the crust into each cupcake tin. Press and even out bottoms.
  5. Bake both cupcake tins in middle of oven until edge is golden brown, about 5 minutes (watch carefully toward end of baking; crust burns easily).
  6. Cool in pan on racks.