Gingersnap Dip {Gluten Free}

 

Gingersnap Dip {Gluten Free}

This cool & creamy dip is delicious with the warm spiciness of a Molasses Sugar Cookie aka chewy Gingersnaps. Make your cookies into a cute little mini version and this makes the perfect New Years Eve Appetizer.

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For mini cookies, I measured the dough with a melon baller (small side) to try and get my cookies close to the same size. Roughly 24 cookies will fit onto one large cookie sheet. I got about 10 dozen mini cookies out of one batch of dough. Cut baking time to 5 minutes.

Gingersnap Dip {Gluten Free}

Gingersnap Dip

8 oz package cream cheese, softened
1 cup confectioners’ sugar
2 teaspoons pumpkin pie spice (*homemade recipe below)
½ tsp vanilla extract
1 cup heavy whipping cream

In a small mixing bowl, combine and mix the cream cheese, confectioners’ sugar, and pumpkin pie spice until smooth. In another bowl, beat whipping cream and vanilla until medium peaks form. Mix whipped whipping cream with cream cheese mixture and refrigerate until serving.

Serve with mini Molasses Sugar cookies.{Recipe here}

Enjoy!

*Homemade Pumpkin Pie Spice

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 ½ teaspoons ground allspice
1 ½ teaspoons ground cloves

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

 

 

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One thought on “Gingersnap Dip {Gluten Free}

  1. Pingback: {GF} Molasses Sugar Cookies aka Chewy Gingersnaps | The Garden Spot

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