The Humpherys Family

Chewy Ginger Cookies

Source  Internet
Recipe Added:  3/10/2012
2 1/2 cups flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp salt
1 cup butter
1 cup + 1/3 cup sugar
1 large egg
1/4 cup molasses
 Gingersnap Dip
1 8-oz pkg cream cheese, softened
1 cup powdered sugar
2 tsp pumpkin pie spice
½ tsp vanilla
1 tub frozen whipped topping, thawed
Preheat oven 350°. Combine flour, ginger, baking soda, cinnamon, cloves and salt in medium bowl; set aside. Beat butter with 1 cup sugar in mixer bowl until light and fluffy. Beat in egg until blended. Stir in molasses. Gradually stir in flour mixture just until blended.

Gently roll dough into 1-inch balls with lightly floured hands, then roll in 1/3 cup sugar. Arrange on ungreased baking sheets, 2 inches apart. Bake 8 minutes or until cookie edges are firm. Cool sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.

Gingersnap Dip  Combine cream cheese, powdered sugar, vanilla and pumpkin pie spice. Beat in whipped topping until blended. Refrigerate until serving.
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