For Thanksgiving, my mother-in-law was asked to make her delicious pumpkin dip! She said she serves it with gingersnaps, and I decided to take the challenge to find the perfect gingersnap recipe! I absolutely found it! Now I will definitely agree that even though it is homemade, it is not always better than what you can buy in the store. However, I will beg to differ when it comes to homemade baked goods. These will almost always taste better without the preservatives and artificial flavors!
This recipe can easily be made as a softer, chewier gingersnap (as my father-in-law prefers) or a crunchy, but still a bit chewy, cookie for dips (which I love!)
This recipe can easily be made as a softer, chewier gingersnap (as my father-in-law prefers) or a crunchy, but still a bit chewy, cookie for dips (which I love!)
Decoration credit goes to my mother-in-law!
Gingersnaps Recipe
Total Time: 39 minutes
Prep Time: 15 minutes
Cook Time: 24 minutes (2 trays at 12 min. each)
Yield: 3-4 dozen (depending on how big or small you make them)
Ingredients:
Directions:
Total Time: 39 minutes
Prep Time: 15 minutes
Cook Time: 24 minutes (2 trays at 12 min. each)
Yield: 3-4 dozen (depending on how big or small you make them)
Ingredients:
- 3/4 cup butter, softened
- 1 cup white sugar
- 1 egg
- 1/4 cup molasses
- 2 cups all-purpose flour
- 1 Tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup white sugar (for decoration)
- (optional) small dash cardamom (I was reading the reviews below this recipe and many people said to add a small amount of cardamom, just for a little extra flavor. I sadly didn't have any on hand, but let me know if you try this! Even without, the flavor of the cookie was wonderful!)
Directions:
- Preheat oven to 350 degrees F.
- In a medium bowl, cream together butter and 1 cup sugar until smooth. Beat in the egg and molasses until well combined.
- In a separate small bowl, combine 1 cup flour with ginger, cinnamon, baking soda, salt and cardamom. Mix together and add to molasses mixture. Add remaining 1 cup flour. Stir well to form a dough.
- Put 1/2 cup sugar in small bowl. Roll dough into 1 inch balls, and roll in reserved sugar. Place cookies 2 inches apart on ungreased cookie sheets (I always either use parchment paper on my baking sheets or ungreased AirBake sheets.)
- For softer cookies, bake 8-9 minutes. For crunchier cookies, bake 10-12 minutes.
- Once removed from the oven, let stand on cookie sheets for 5 minutes. (You don't want to move them too early, or they will break apart! They need time to cool) Remove to wire rack to cool completely. Serve with Pumpkin Dip!!
Pumpkin Dip Recipe
Total Time: 1 hour, 10 minutes
Prep Time: 10 minutes
Cooling Time: 1 hour
Yield: 5 cups total
Ingredients:
Directions:
Sources: AllRecipes.com & Taste of Home
Total Time: 1 hour, 10 minutes
Prep Time: 10 minutes
Cooling Time: 1 hour
Yield: 5 cups total
Ingredients:
- 2 packages (8-oz. each) cream cheese, softened (You can also use lighter Neufchatel cream cheese)
- 1 (15-oz.) can Libby's 100% Pure Pumpkin
- 2 cups sifted powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
Directions:
- Beat cream cheese and pumpkin in a large mixer bowl until smooth.
- Add powdered sugar, cinnamon, and ginger. Mix thoroughly.
- Cover and refrigerate 1 hour. Serve with your own homemade ginger snaps!! This is also great served with fresh apple slices, vanilla wafers, or graham crackers
Sources: AllRecipes.com & Taste of Home
