Spice Cookies w/Pumpkin Dip

Flora Fisk

By
@Floluvsspring

I make these cookies every year during the holidays and my friends and family rave about them. One of my daughters begs me to make them and she tells all of her friends how delicious they really are. You can serve the dip chilled or warm. It's your preference. I think your family will rave about them as much as mine does. Enjoy!


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Comments:

Serves:

20 doz. cookies/3 c dip

Cook:

5 Min

Method:

Bake

Ingredients

1 1/2 c
butter, softened
2 c
sugar
2
eggs
1/2 c
molasses
4 c
all purpose flour
4 tsp
baking soda
2 tsp
ground cinnamon
1 tsp
ground ginger
1 tsp
ground cloves
1 tsp
salt
additional sugar

PUMPKIN DIP

1
(8oz.) pkg. cream cheese, softened
2 c
canned pumpkin pie mix
2 c
confectioners' sugar
1/2-1 tsp
ground cinnamon
1/4-1/2 tsp
ground ginger

Directions Step-By-Step

1
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each edition. Add molasses; mix well.Combine flour, baking soda, cinnamon, ginger, cloves, and salt; add to creamed mixture and mix well. Refrigerate overnight.

Shape into 1/2 inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to wire rack.
2
For dip; beat cream cheese in a mixing bowl until smooth. Add pumpkin pie mix and beat well. Add sugar, cinnamon, and ginger; beat until smooth. Serve with cookies. Store leftover dip in the refrigerator.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American