Gingersnap Cookies with Creamy Pumpkin Dip

by Katie of:

4 cups sifted all-purpose flour
2 tablespoons ground ginger
1 tablespoon and 1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 T. fresh ginger, grated fine
1-1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup dark molasses
2/3 cup sugar (for rolling cookies in)



Preheat oven to 350 degrees F (175 degrees C).

Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.

Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.

Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container. 
1 small can pure pumpking (not pumpking pie mix)
1 8 oz. cream cheese
2 c. powdered sugar
1 t. cinnamon
1/2 t. ground ginger
1/4 t. cloves
Mix the pumpkin and cream cheese together with electric mixer.  Mix in 2 cups powdered sugar, 1 t. cinnamon, ½ t. ground ginger, and ¼ t. cloves.  Mix well and serve with cookies!

 Cooking with Love, 

~Katie Johnstonbaugh