Wednesday, December 5, 2012

Mom's Soft Gingersnaps with Pumpkin Pie Dip

Don't you love a cookie exchange?  Today you are invited to come to a virtual cookie exchange with me and several other amazing bloggers!  So be sure to check out my cookies, and then some other great cookies from some fellow bloggers at the end of the post... but beware, you may want to eat cookies all day!
 


There is nothing better than a homemade cookie!  Today, I am going to share with you my AWARD WINNING recipe for Soft Gingersnaps, with here is the clincher... pumpkin pie dipping sauce!  These gingersnaps won the award for best cookie at a Cookie Exchange I went to a couple years ago, they are that good.  These cookies are light, crunchy on the outside and perfectly soft and delicious on the inside, and if that were not enough, you dip them into delicious pumpkin sauce!

 
Mom’s Soft Gingersnap cookies

Source: Allrecipes.com
Ingredients
  • 1 cup packed brown sugar
  • 3/4 cup vegetable oil
  • 1/4 cup molasses
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/3 cup white sugar for decoration
Directions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
  3. Bake for 8 minutes at 375 degrees.  Do not over bake!

Pumpkin Pie Dip
Source: http://alemonsqueezyhome.blogspot.com/
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 cup canned pumpkin
  • 1/2 cup sour cream
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground ginger
  • Gingersnap cookies

Directions
In a large bowl, beat cream cheese and powdered sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. Makes 4 cups.

These make great gifts for friends and neighbors!


Now, I hope you'll check out some other fabulous cookie recipes to try this holiday season from some very talented bloggers!

Andes Mint Cookies from Artsy Fartsy Mama

Snowman Oreo Truffles from Repeat Crafter Me

Cereal Wreaths from Bear Rabbit Bear

Mocha Cookies from One Artsy Mama

Christmas Mice from Happy Hour Projects

Mars Bars Squares from Becoming Martha

Thin Mint Cookies from Create.Craft.Love

Soft Gingersnaps w/Pumpkin Dipping Sauce from Ladybird Ln

Marshmallow Chocolate Squares from Jessie Street Designs

Peppermint Bark from Wait 'Til Your Father Gets Home

Spiced Chocolate Bark from Chase the Star


Don't tell you I didn't warn you, these look amazing!
I like to Link at these great parties!
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6 comments:

  1. These sound SO FABULOUS!! Thanks for sharing, Carlee!

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  2. Oh Carlee, these look super. It's awesome when you already have all the ingredients in the house and these don't have butter, which gets me all excited, lol.

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  3. I LOVE gingersnaps! Soft ones to boot!?! Perfect!!!!

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  4. Oh my goodness these look amazing! I almost don't dare eat them because I think I will eat them all!

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  5. These are definitely my kind of cookies!

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  6. I might have to try these ! LOL ! I wish you lived next door and I could just come over and eat one right now ( sigh )

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