Gingersnap Cookies
Prep: 10 minutes
Cook: 10 minutes
Refrigerate: 15 minutes
Total: 35 minutes
Servings: 24
Ingredients:
¾ cup butter, room temperature (170 g)
1 cup granulated sugar (200 g)
1 egg
¼ cup molasses (60 ml)
2 cups all-purpose (250 g)
2 teaspoons baking soda (8 g)
½ teaspoon salt (3 g)
1 Tablespoon ground ginger (6 g)
1 teaspoon ground cinnamon (2.5 g)
Pumpkin Dip, optional, for dipping
Directions:
Add butter and sugar to a mixing bowl and beat until well creamed together. Add egg and molasses and mix well to combine.
Stir in flour, baking soda, salt, ginger, and cinnamon. Cover and refrigerate the dough for 15-20 minutes. (This is a good time to make pumpkin dip!)
Scoop into balls and place on an ungreased baking sheet. Bake at 350 degrees F for about 10-12 minutes (or slightly longer if you like them more crispy).
We love to serve gingersnaps with this pumpkin dip.
Notes:
Make Ahead Instructions: The dough for Gingersnap cookies can be stored in the refrigerator for up to 4 days, covered well. When ready to bake, scoop into balls and add a few minutes to the bake time.
Freezing Instructions: To freeze baked gingersnap cookies, allow them to cool completely, then store in a freezer-safe bag or container for up to 3 months. Gingersnap cookie dough can be frozen for up to 3 months.
Nutritional Facts:
Calories: 135kcalCarbohydrates: 19gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 22mgSodium: 195mgPotassium: 70mgFiber: 1gSugar: 11gVitamin A: 187IUCalcium: 12mgIron: 1mg
Pumpkin Dip
Prep: 5 minutes
Total: 5 minutes
Servings: 12
Ingredients:
4 ounces cream cheese, room temperature
1 cup pumpkin pie puree
1 cup powdered sugar
¼ teaspoon ground cinnamon
1/8 teaspoon ground cloves
Directions:
Add cream cheese to a mixing bowl and beat until smooth (it’s important that the cream cheese is room temperature so it will mix smoothly into the batter). Slowly add pumpkin pie puree and mix until smooth. Add powdered sugar, cinnamon, and cloves, and mix until smooth.
Store covered in the refrigerator for up to 1 week. Serve with gingersnap cookies, apple slices, cinnamon graham crackers, or vanilla wafers.
Notes:
Yield: about 1 ½ cups, Serving size: 2 Tablespoons
Pumpkin pie puree (often called pumpkin pie mix) is different from regular canned pumpkin puree. If you can’t find it, use regular canned pumpkin puree and add a small scoop of pumpkin pie spice to the batter, or a little additional cinnamon, nutmeg, ginger, cloves, and allspice, to taste.
Nutritional Facts:
Calories: 96kcal Carbohydrates: 16gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 77mgPotassium: 44mgFiber: 2gSugar: 10gVitamin A: 1994IUVitamin C: 1mgCalcium: 18mgIron: 0.3mg
Recipes courtesy of Tastes Better From Scratch.com