Easy cookie dough dip full of gingersnap flavors. Your Christmas party just got epic.
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.
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.
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