I served these when I hosted book club on Thursday night...and they were a HIT! Gingersnaps are so versatile, this pumpkin spread is delicious...and then you can change the frosting for christmas cookies!
Gingersnaps
¾ c. Shortening
1 c. Brown Sugar
¼ c. Molasses
1 Egg (3 if doubled)
2 ¼ c. Flour
2 t. Soda
½ t. Salt
1 t. Ginger
1 t. Cinnamon
½ t. Ground Cloves
Stir dry ingredients together. Cream shortening, sugar, molasses, and egg until fluffy. Add dry ingredients. Form into balls. Roll in sugar. Press with the bottom of a glass. Place 2" apart on greased baking sheet. Bake at 375 degrees for 10 mins.
Pumpkin Dip
18 oz. Canned Pumpkin Pie Mix
8 oz. Cream Cheese
2 c. Powdered Sugar
¼ t. Ground Ginger
½ t. Cinnamon
Combine all ingredients and store in refrigerator. Use for dip on Gingersnap Cookies.
8 comments:
Stacy, I love getting new recipes. I printed this one off. I you have any meals that your family loves that you find yourself making over and over, can I have it?
Wow, those Gingersnaps look amazing!! I've never made them before but I am going to try this recipe. Thank you for sharing it with us! I too love getting new recipes, and especially those that are a hit! I hope mine turn out to look and taste like yours : )
I looked up your recipes. Thanks. I'll try to get you some of mine. I have some soups that I love to make all the time.
Hmmmmm Pumpkin Dip!!!!! Want it- NOW!!!!
Yummy...definitely going to have to try those!!!
I love to bake cookies and I was looking for a good gingersnap cookie recipie!!!! Thanks I will try this one out on My Cookie Day Friday :)
Hi Stacy. I will definetly be trying this recipe. I love pumpkin flavored stuff too! By the way, we are planning on doing our Halloween party again this year. I know you weren't able to come last year, but we were wondering if you know when your ward Halloween party is going to be so we don't plan ours on the same night. We're thinking of doing ours on the 25th. Thanks!
I am so trying those.
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