Gingersnap Cookie Dip Recipes

GINGERSNAP DIP

Steps:

• In a small mixing bowl, combine the cream cheese, confectioners' sugar, and pumpkin pie spice.
• Beat in whipped topping until well blended.
• Refrigerate until serving.

GINGERSNAP DIP

Steps:

• In a small bowl, beat the cream cheese, confectioners' sugar and pumpkin pie spice until fluffy. Beat in whipped topping until blended. Refrigerate until serving. Serve with gingersnaps.

DIPPED GINGERSNAPS

Steps:

• In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well. , Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until cookies spring back when touched lightly, 10-12 minutes. Remove to wire racks to cool. , In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway into the melted chips or drizzle with mixture; allow excess to drip off. Place on waxed paper; let stand until set.

MOM'S GINGER SNAPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• 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.
• Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.

DIPPED GINGERSNAPS

Steps:

• In a medium bowl, mix the 2 cups of sugar and oil. Add the eggs one at a time mixing after each. Stir in the molasses.
• In a small bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Slowly add t the wet mixture and stir well.
• Shape the dough into 3/4 inch balls and roll them in the 1/2 cup of sugar. Place the balls 2 inches apart on ungreased cookie sheets.
• Bake at 350°F for 10-12 minutes, or until the cookie springs back when lightly touched.
• Cool completely on wire racks.
• Melt the white chocolate chips with the shortening in a small pan over low heat. Dip half of each cookie into the mixture, shaking off the extra drops.
• Place on waxed paper to harden.

GINGERSNAPS

Steps:

• Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
• In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in remaining ingredients except granulated sugar.
• Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.
• Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

GINGERSNAP COOKIES WITH PUMPKIN DIP

Steps:

• 1. Gingersnap Cookies: Cream together butter and brown sugar.
• 2. Stir in molasses and egg until well blended.
• 3. In a separate bowl, combine flour, baking soda, salt, cinnamon, and cloves.
• 4. Add to molasses mixture.
• 5. Roll into 1" balls and roll balls in sugar. Place on ungreased cookie sheets. Bake in preheated oven for 350 degrees, for 10-12 minutes. Cool completely before removing from cookie sheets.
• 6. Pumpkin Dip: In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Refrigerate and store in an airtight container. Serve with gingersnap cookies.

COOKIE JAR GINGERSNAPS

Steps:

• Preheat oven to 350°. Cream shortening and 1 cup sugar until light and fluffy. Beat in egg and molasses. In another bowl, combine next five ingredients; gradually add to creamed mixture and mix well. , Shape level tablespoonfuls of dough into balls. Dip one side into remaining sugar; place 2 in. apart, sugary side up, on greased baking sheets. Bake until lightly browned and crinkly, 12-15 minutes. Remove to wire racks to cool.

DIPPED GINGERSNAPS

Steps:

• Cream sugar and margarine together.
• Add egg and molasses and mix well.
• Add all dry ingredients and mix.
• Roll into 1 inch balls, and then roll into sugar to coat.
• Bake 8-10 minutes at 350°F.
• Remove to wire racks to cool.
• Melt chips with margarine in small saucepan over low heat.
• Dip cookies halfway; shake off excess.
• Place on waxed paper lined baking sheets to harden.