Here is the recipe I always make. The other Spice cookies were good but if you are my kids you are going to say they taste different. These are softer then the other ones a few recipes down. I like the crisp ones.
1 1/2 cups butter, softened
2 cup sugar
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon each ground ginger and cloves
1 teaspoon salt
PUMPKIN DIP:
1 package (8 ounces) cream cheese, softened
2 cups pumpkin pie filling
2 cups confectioners' sugar
1/2 to 1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground ginger
In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add molasses; mix well. Combine flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight.
Shape into 1/2-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to a wire rack.
For dip, beat cream cheese in a bowl until smooth. Add pumpkin pie mix; beat well. Add sugar, cinnamon and ginger; beat until smooth. Serve with cookies. Store leftover dip in the refrigerator. Yield: about 20 dozen (3 cups dip)."
1 1/2 cups butter, softened
2 cup sugar
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon each ground ginger and cloves
1 teaspoon salt
PUMPKIN DIP:
1 package (8 ounces) cream cheese, softened
2 cups pumpkin pie filling
2 cups confectioners' sugar
1/2 to 1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground ginger
In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add molasses; mix well. Combine flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight.
Shape into 1/2-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to a wire rack.
For dip, beat cream cheese in a bowl until smooth. Add pumpkin pie mix; beat well. Add sugar, cinnamon and ginger; beat until smooth. Serve with cookies. Store leftover dip in the refrigerator. Yield: about 20 dozen (3 cups dip)."
2 comments:
ooooooh loving this 4 the fall! thanks for linking up!!
Your welcome. I have a special meal I make on the first day of Fall for the past 25 years last year I decided to add these to the meal also and not just for Christmas.
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