Cookie Dough Dip: Snappy Gingersnap Flavor

Rachel Gurk | Rachel Cooks

All the flavors of everyone’s favorite Christmas cookie, the Gingersnap, but in an indulgent dip. This Gingersnap Cookie Dough Dip will quickly become a new holiday tradition.

Cookie Dough Dip Photo

When I think of gingersnap cookies, I think of family. Family and Christmas.  Every year, my mom and my sister and I would make Christmas cookies (you’ll see a classic family photo if you follow that link…I’m the blondie on the right). Gingersnaps were always my sister’s job. I was the younger sister so I was delegated to easier tasks that didn’t involve rolling dough into balls. Which looking back doesn’t seem like it should have been that difficult. But every year, my sister did it. And only my sister. My mom would rotate what cookies she would make each year, trying new recipes but sticking to a couple of family favorites. Gingersnaps happened every year. No exceptions.

This cookie dough dip takes all the classic flavors of the iconic gingersnap cookie and rolls them into a creamy, decadent dip. Melted butter, brown sugar and cream cheese give this dip the feeling of cookie dough. Flavored with molasses, ginger, and cinnamon, there is no mistaking that this is a dip based on that slightly spicy but still very sweet gingersnap cookie.

Cookie Dough Dip Picture

And who doesn’t love cookie dough? The good news is, this cookie “dough” is completely egg-free and very safe to eat. In fact, I’d recommend eating it. I’m a doctor of sorts and I’m prescribing you lots of this cookie dough dip. I prefer it on pretzels because I’m a sucker for salty/sweet, but I have an even better idea. Are you ready for it? Are you sure? Okay… I bet you didn’t see this one coming: Gingersnap cookies to dip in gingersnap cookie dough dip. Right?!?! YUM.

The dip is super easy to make. Melt the butter, brown sugar and molasses together. Let it cool, stir in the vanilla, and then beat it into the cream cheese, spices and powdered sugar. That’s it. Then you’re ready to start dipping. You can easily make this ahead and store it in the fridge but I’d recommend letting it sit out at room temperature for an hour or so before serving to let it soften and become dip-able.

Cookie Dough Dip Image

Still craving more cookie dough? (I always am.) Try these Monster Cookie Dough Truffles or Funfetti Cookie Dough Truffles.

    16 Servings

Ingredients

Gingersnap Cookie Dough Dip:
  • 1/2 cup unsalted butter
  • 1/3 cup light brown sugar, packed
  • 2 tablespoons molasses
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
For Dipping:
  • pretzels
  • animal crackers
  • graham cracker sticks
  • gingersnap cookies

Directions

  1. In a small saucepan over medium heat, combine butter, brown sugar and molasses. Cook until brown sugar is dissolved and mixture is bubbling.
  2. Remove from heat and let cool. (You can pour it in a bowl to speed up the process.) Whisk in vanilla.
  3. In a large mixing bowl, combine cream cheese, powdered sugar and spices and beat on medium speed for about a minute or until well combined and slightly fluffy.
  4. Add butter mixture and beat on low until combined. Serve immediately.
  5. If not serving immediately, store in fridge but let sit at room temp for about an hour prior to serving so that it softens.
  6. Serve with your favorite cookie or pretzel for dipping. 

Cookie-dough-dip-photo

Rate This Recipe!


Rating: 3.7 / 5.0 (3 Votes)
Source: Adapted generously from How Sweet It Is
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About Rachel

Rachel freely admits she could eat popcorn every day on her blog Rachel Cooks. Given her love of snacks, we decided she'd be a perfect addition as a Snack Fanatic.

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