Molasses Ginger Cookies with Sweet Pumpkin Dip
These Molasses Ginger Cookies are perfectly soft and chewy and packed with fall flavor. If you love Starbucks' molasses cookies, you'll love these, too! And if you're bringing these cookies to a party, be sure to make the Sweet Pumpkin Dip for the perfect cookie accompaniment.
Prep Time20 mins
Cook Time10 mins
Dip Chill Time30 mins
Total Time30 mins
Servings: 2 dozen cookies
Molasses Ginger Cookies
- 2 1/4 cups all-purpose flour
- 2 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup, plus 3 Tbsp granulated sugar
- 1 large egg
- 1/4 cup molasses
- 1 Tbsp water
Sweet Pumpkin Dip
- 8 oz. light cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup confectioners' sugar
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
Pre-heat oven to 350 degrees.
In a large bowl, whisk together flour, ginger, baking soda, cinnamon, cloves, and salt.
In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and 1 cup sugar until light and fluffy, about 2-3 minutes.
Add egg and mix until combined. Beat in molasses and water.
Mix the dry ingredients into the wet ingredients until just blended, taking care not to over-mix.
Place remaining 3 Tbsp sugar in a bowl. Using your hands, form balls with about 2 Tbsp of dough at a time. Roll balls in sugar and place on baking sheet about 2 inches apart. Use your hand to gently flatten the dough balls a bit.
Bake for 8-10 minutes until cookies are just turning golden around edges but are still soft.
Sweet Pumpkin Dip
Place cream cheese and pumpkin puree in a medium bowl and beat with a hand mixer (can also do in a stand mixer) until light and fluffy 2-3 minutes.
Mix in confectioners' sugar, cinnamon, and ginger.
Chill dip in fridge for about 30 minutes before serving.