GINGERSNAP DIP
I serve this dip in a clean plastic pumpkin at all of our fall church gatherings. It's a nice way to dress up packaged gingersnaps. -Tessie Hughes, Marion, Virginia
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 3 cups.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 158 calories, Fat 7g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 152mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
GINGERSNAP COOKIES WITH PUMPKIN DIP
These fresh gingersnap cookies are fabulous! They're soft and chewy with great ginger flavor. The pumpkin dip is super creamy and will satisfy any sweet tooth. You can use the pumpkin dip for lots of other cookies too. These would be great with a sugar cookie or even a chocolate sandwich cookie.
Provided by Angela Lynch
Categories Cookies
Time 40m
Number Of Ingredients 18
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.
DIPPED GINGERSNAPS
I get tremendous satisfaction making and giving time-tested yuletide treats like these soft, chewy cookies. Dipping them in white chocolate makes much-loved gingersnaps even more special. -Laura Kimball, West Jordan, Utah
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 14-1/2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 47 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 44mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
GRANDMA'S GINGERSNAP COOKIES
This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.
Provided by Marie Ayers
Categories Desserts Cookies Gingersnap Recipes
Time 30m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
- Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 17.5 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 8.2 g
GINGERSNAP DIP
Make and share this Gingersnap Dip recipe from Food.com.
Provided by Mom2 T
Categories < 15 Mins
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 487.3, Fat 22.8, SaturatedFat 13.9, Cholesterol 31.2, Sodium 465.1, Carbohydrate 66.5, Fiber 1.3, Sugar 32.7, Protein 5.7
GINGERSNAP DIP
Make and share this Gingersnap Dip recipe from Food.com.
Provided by HKRN1439
Categories Dessert
Time 5m
Yield 15-20 serving(s)
Number Of Ingredients 5
Steps:
- Cream together cream cheese and sugar.
- Add spice.
- Stir in Cool Whip.
- Dip cookies and enjoy!
Nutrition Facts : Calories 131.8, Fat 9, SaturatedFat 6.2, Cholesterol 16.7, Sodium 52.7, Carbohydrate 12.2, Sugar 11.8, Protein 1.1
DIPPED GINGERSNAP COOKIES
These are the best gingersnaps ever! Having never really liked crispy cookies, I "snapped" up this recipe for a soft version! There are always many requests for these and I make them every year for the holidays. These freeze well, too, so you can have some on hand for company - just let them defrost for about 30...
Provided by Kelly Lollman
Categories Cookies
Time 30m
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 350 degrees F.
- 2. In a large bowl, combine the sugar and oil - mix well. Add eggs one at a time, beating well after each addition. Stir in molasses until fully incorporated.
- 3. Combine dry ingredients in a medium bowl, blending well. Add the dry ingredients gradually into the wet mixture, about a cup at a time, until well blended. If using a hand mixer, the dough gets very stiff - I wind up mixing by hand about halfway through this process...
- 4. Form 3/4" balls and roll in the additional sugar. Place the balls about 2" apart on a lightly greased cookie sheet to allow for spreading. I flatten them slightly.
- 5. Bake for 10 - 12 minutes or until the cookies spring back when touched lightly. Remove to wire racks and cool completely.
- 6. Melt the white chocolate chips with shortening in a small saucepan over low heat. Dip the cooled cookies into the melted chocolate to cover half. Place dipped cookies on a sheet of wax paper or parchment to allow the chocolate to set up.
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