Molasses Sugar Cookie Dip {Gluten Free}

This luscious and creamy dip pairs beautifully with the comforting warmth of a Molasses Sugar Cookie, also known as chewy Gingersnaps. Transform your cookies into adorable mini versions, and you’ve got the perfect New Year’s Eve appetizer.

When making mini cookies, using a melon baller to measure the dough is an excellent method for achieving consistent size. With this technique, you can comfortably fit approximately 24 cookies onto a large cookie sheet, streamlining the baking process. The result yields around 10 dozen mini cookies from a single batch of dough. When adjusting the recipe for mini cookies, it’s crucial to reduce the baking time to about 5 minutes to ensure they are perfectly baked, but not overbaked. The outcome is delightful, bite-sized treats that are bound to impress!

Molasses Sugar Cookie Dip {Gluten Free}

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Ingredients Method Notes

Ingredients

  

• 8 ounce package cream cheese, softened
• 1 cup powdered sugar
• 2 tsp pumpkin pie spice (homemade recipe below)
• 1/2 tsp vanilla extract
• 1 cup heavy whipping cream

Homemade Pumkin Pie Spice

• 3 tbsp ground cinnamon
• 2 tsp ground ginger
• 2 tsp ground nutmeg
• 1 1/2 tsp ground allspice
• 1 1/2 tsp ground cloves

Method

 

Dip

1. In a small mixing bowl, combine and mix the cream, cheese, powdered sugar, and 2 teaspoons pumpkin pie spice until smooth.
2. In another bowl, beat whipping cream and vanilla until median peaks form.
3. Mixed together whipped, whipping cream with cream cheese mixture in refrigerate until serving.
4. Serve with mini molasses sugar cookies. Recipe link in notes below.

Homemade Pumpkin Pie Spice

1. Mix the spices together in a small bowl. Use what you need and store the rest in a sealed container.

Notes

Molasses Sugar Cookies

Enjoy!

Xo, Carly