I made these for a cookie exchange I never made it to. The cookies are unusually soft for gingerbread cookies, and the dip will keep you double-dipping. Trust me, this is an amazing combo!!
Soft Gingerbread Cookies
3 cups flour
2 tsp. Ginger, Ground
1 tsp. Cinnamon, Ground
1 tsp. baking soda
1/4 tsp. Nutmeg
1/4 tap salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/4 cup granulated sugar
1 tsp. Vanilla Extract
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies just begin to brown.
Spiced Pumpkin Dip
1 (15-ounce) can pumpkin puree
1/2 peeled orange
1 (8-ounce) package cream cheese
1 cup powdered sugar
1 tbs pumpkin pie spice
1/4 teaspoon fresh ginger
2 tbs brown sugar
Place all ingredients in blender in order listed. Blend until smooth. Viola! The most deliciously sweet dip!
(I also like to use this with sliced apples or as a spread on fruit quick breads)
