Big Ginger Cookies w/ Ginger Dip

[cougars_catnip]

Every fall my family and friends start begging for these delicious cookies and dip.  The dip is also the BEST pumpkin pie topper ever!

 

Ingredients ( Metric amounts in parenthesis )

•2 1/4 cups all-purpose flour ( 280 grams )
•2 teaspoons ground ginger (4 g )
•1 teaspoon baking soda ( 5 g )
•3/4 teaspoon ground cinnamon ( 2 g )
•1/2 teaspoon ground cloves ( 1 g )
•1/4 teaspoon salt (2 g)
•3/4 cup butter, softened (165 g )
•1 cup white sugar ( 200 g )
•1 egg
•1 tablespoon water (15 ml) Can substitute orange juice.
•1/4 cup molasses ( 60 ml )
•2 tablespoons coarse white sugar ( 25 g )

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2.In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Chill dough at least one hour and scoop using a disher for perfect portion size. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3.Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Amount Per Serving Calories: 143 | Total Fat: 6g | Cholesterol: 9mg

 

Serve with

Gingersnap Dip

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 teaspoons pumpkin pie spice
1 carton (8 ounces) frozen whipped topping, thawed

Directions:

In a small bowl, beat the cream cheese, confectioners' sugar and pumpkin pie spice until fluffy. Beat in whipped topping until blended. Refrigerate until serving. Serve with Ginger cookies, ginger bread, Pumpkin Pie etc. Yield: 3 cups.

 

Comments

[dragon_moon]

Sounds delicious!!

[cougars_catnip]

They are. :) One of my favorite fall cookies.

CC