A couple weeks ago, our friends Katie and Judd came over for dinner, games, and dessert. My dinner was forgettable but Katie’s dessert was not! She made the best gingersnaps I’ve ever had in my life and a unique dip to go with them. Since then, I’ve given out the recipe to a few friends albeit secretly, just in case Katie wanted to keep the gingery goodness in her family (I believe it’s actually her mother’s recipe). But upon request, she has graciously allowed me to post the recipe for the whole blogging world to read and marvel! So read. Bake. Eat. Marvel!
Katie’s Famous Gingersnaps
2 C flour
1 Tbs Ginger
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
Mix the dry ingredients and set aside.
3/4 C shortening* (see note)
1 C sugar
1 egg
1/4 C molasses
granulated or coarsely ground sugar
Preheat oven to 350
Beat shortening until creamy, gradually adding 1 C sugar. Beat in egg & molasses. Sift in 1/4 C dry mix at a time & combine well before adding more. Chill dough at least an hour. Form balls of dough (about a Tbs), roll in extra sugar. DO NOT FLATTEN. Place balls 2 inches apart on ungreased sheet and bake 10 minutes or until tops are slightly rounded and crackly. Cool on racks.
* Although I typically use butter in all my baking, Katie specifically recommends using shortening for this cookie, since it helps give it the “crunchy on outside, chewy on inside” effect.
Katie’s Pumpkin Dip
Cream together:
1 brick cream cheese
2 C powdered sugar (can be reduced to 1 C)
Add in all at once until creamy with no lumps:
1 can pumpkin (straight pumpkin, not pumpkin pie filling)
1 tsp cinnamon
1 tsp pumpkin pie spice (or 1/2 tsp nutmeg)
1 tsp vanilla
Serve with gingersnaps and slices of tart apples. Dip is better the next day.
