spice cookies w/pumpkin dip
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!
prep time
cook time
5 Min
method
Bake
yield
20 doz. cookies/3 c dip
Ingredients
- 1 1/2 cups butter, softened
- 2 cups sugar
- 2 - eggs
- 1/2 cup molasses
- 4 cups all purpose flour
- 4 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon salt
- - additional sugar
- PUMPKIN DIP
- 1 - (8oz.) pkg. cream cheese, softened
- 2 cups canned pumpkin pie mix
- 2 cups confectioners' sugar
- 1/2-1 teaspoon ground cinnamon
- 1/4-1/2 teaspoon ground ginger
How To Make spice cookies w/pumpkin dip
-
Step 1In 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.
-
Step 2For 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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