GINGERSNAP COOKIES & PUMPKIN DIP
Author: Donnette Tew
Recipe type: Cookies
Prep time:
Cook time:
Total time:
Serves: 48 cookies
- 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
- 1 8 oz-pkg softened cream cheese (I used low-fat)
- ¼ cup pureed pumpkin
- 1 tsp cinnamon
- ½ tsp ginger
- Cream butter and sugar.
- Add eggs and beat well.
- Add molasses and mix well.
- Combine flour, baking soda, cinnamon, ginger, cloves and salt.
- Add dry to creamed mixture and mix.
- Chill dough for 1 hour or until firm.
- Preheat oven to 375F.
- Form into 2-inch rolls and roll in sugar.
- Bake on cookie sheet at 375F for 12 min.
- Let cool on tray for 2 min before transferring to cooling racks.
- For the dip:
- Mix all ingredients with an electric mixer until smooth.
- Serve with cookies.
- Cover and refrigerate leftover dip for up to 5 days.
Recipe by One Haven Maven at http://www.onehavenmaven.com/gingersnap-cookies-pumpkin-dip/
3.5.3208