View it LIVE Saturday, Nov. 21 at 12:00pm
Ginger Snaps with Pumpkin Dip
Makes about 6 dozen cookies and 1 ½ cups of dip
Ginger Snaps
¾ cup butter
1 cup sugar plus extra for dipping
1 egg
1/2 cup molasses
2 teaspoons baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
2 cups flour (or GF flour)
Pumpkin Dip
4 ounces cream cheese
1 cup powdered sugar
1 cup canned pumpkin puree
½ teaspoon cinnamon
¼ teaspoon ground ginger
To prepare the gingersnaps: Place the butter and sugar in a large bowl and beat with an electric mixer on low speed for 1 minute, or until creamy. Add the egg and molasses and mix on medium speed for 1 minute, or until combined. Add the baking soda, salt, cinnamon, cloves and ginger and mix for 30 seconds. Add the flour and mix for 2 minutes, or until completely combined. Cover with plastic wrap and refrigerate for 30 minutes for easier handling.
Preheat the oven to 375℉. Place some sugar in a shallow bowl. Roll the dough into 1-inch balls and roll them in the sugar. Place on an ungreased baking sheet about 2-inches apart. Bake for 12 minutes, or until set.
To prepare the pumpkin dip: Place the cream cheese in a medium bowl and beat with an electric mixer on medium speed for 2 minutes, or until smooth. Add the powdered sugar and mix for 1 minute, or until incorporated. Add the pumpkin, cinnamon and ginger and mix for 2 minutes, or until completely combined. Refrigerate until ready to serve.
Copyright © 2021 Holy Trinity Lutheran Church - All Rights Reserved.