Gingersnap Cookies - Studio 5

By pcander

Ingredients

• Ingredients:
• 2 1/4 cup shortening
• 3 cups sugar
• 3/4 cup molasses (I use full flavor)
• 3 eggs
• 6 cups flour
• 1 1/2 tsp salt
• 2 T soda
• 2 tsp ginger
• 3 tsp cinnamon
• 2 tsp cloves
• Gingersnap Dip
• 8 oz package cream cheese, softened
• 1 cup confectioners' sugar
• 2 teaspoons pumpkin pie spice
• 1/2 tsp vanilla extract
• 1-8 oz carton frozen whipped topping, thawed

Details

Servings 1
Adapted from studio5.ksl.com

Preparation

Step 1

Preheat oven to 350 degrees. Melt shortening in a 3 - 4 quart saucepan over low heat. Remove from heat and let cool. Add sugar, molasses, and egg. Beat well. Sift together flour, soda, and spices. Add to first mixture. Mix well; chill. Form into 1/2" balls and place on a greased cookie sheet 1" apart. If you would like a little sparkle to your cookie, roll in sugar OR top each cookie with a bit of raw sugar before baking. Flatten with the bottom of a glass and bake for 8 - 10 minutes (surface should just begin to show cracks). DO not over bake. These are not crispy cookies. They should be soft and chewy.

*Ginger cookies freeze well and are also excellent if you want to bake them to full cookie size.

Dip - In a small mixing bowl, combine the cream cheese, confectioners' sugar, vanilla and pumpkin pie spice. Beat in whipped topping until blended. Refrigerate until serving.