GINGERSNAP COOKIES & PUMPKIN DIP
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 48 cookies
 
Ingredients
GINGERSNAPS
  • 1½ cups butter, softened
  • 2 cups sugar
  • 2 eggs
  • ½ cup molasses
  • 4 cups + 2 tbsp flour
  • 4 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp cloves
  • 1 tsp salt
PUMPKIN DIP
  • 1 8 oz-pkg softened cream cheese (I used low-fat)
  • ¼ cup pureed pumpkin
  • 1 tsp cinnamon
  • ½ tsp ginger
Instructions
  1. Cream butter and sugar.
  2. Add eggs and beat well.
  3. Add molasses and mix well.
  4. Combine flour, baking soda, cinnamon, ginger, cloves and salt.
  5. Add dry to creamed mixture and mix.
  6. Chill dough for 1 hour or until firm.
  7. Preheat oven to 375F.
  8. Form into 2-inch rolls and roll in sugar.
  9. Bake on cookie sheet at 375F for 12 min.
  10. Let cool on tray for 2 min before transferring to cooling racks.
  11. For the dip:
  12. Mix all ingredients with an electric mixer until smooth.
  13. Serve with cookies.
  14. Cover and refrigerate leftover dip for up to 5 days.
Recipe by One Haven Maven at http://www.onehavenmaven.com/gingersnap-cookies-pumpkin-dip/