When I was a young girl I learned a song in school that said “Christmas cookies and Holiday hearts, that’s the way the Holiday starts”. Well, wee are going to end November and start off the Holiday month of December with a week of Christmas cookies. A lot of the recipe are going to be a twist on a classic cookie recipe. We are starting this week off with a ginger cookie recipe that I found over at I Can’t Believe It’s Not Butter. These cookies use I Can’t Believe It’s Not Butter in them.
I had a hard time finding the sticks at my grocery store. So I substituted with the tub product and it turned out just fine. Funny thing is after I made the cookies I did find the sticks over at Winco. Isn’t that how it goes? Well, either way the recipe worked. The I Can’t Believe It’s Not Butter produced a VERY SOFT cookie, which was a nice change.
I also served this cookie up with a yummy dip recipe that I saw on Studio 5. This takes the ginger cookie to a whole new level. This creamy spiced dip is the perfect compliment to this cookie. I also tried the cookies with the dip sandwiched in between the cookies. Then kept them in the fridge. Since these cookies are so soft, they don’t get hard at all after sitting in the fridge.
The dough for this cookie is very soft. Instead of trying to roll it in my hands, I used a cookie scoop and scooped it into the sugar. Then I used a spoon to help roll the dough in the sugar. Then just used my hands to remove the ball of dough and place it on the baking sheet. I used the granulated sugar to roll the cookies in because I am not a fan of the Demerara or Turbinado sugar.
The other thing I learned about this cookie recipe is to make sure you cook them long enough. A few of mine ended up a little under cooked. You can tell the cookie is cooked enough when it is puffed, otherwise it will look too flat and will be under done.
These cookies would make a perfect gift along with the gingersnap dip. I also have another gingersnap cookie that I love, which is more chewy than this cookie but still soft and not crisp that would also work well. I have also paired that cookie with a pumpkin dip, another great gift idea.
Chewy Ginger Cookies
- 2-1/2 cups all-purpose flour
- 2 tsp. ground ginger
- 1 tsp. baking soda
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/4 tsp. salt
- 1 cup (2 sticks) I Can’t Believe It’s Not Butter!® All Purpose Sticks (I used the stuff in the tub)
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 1/3 cup Demerara, turbinado or granulated sugar (I used granulated)
- Preheat oven 350°.
- Combine flour, ginger, baking soda, cinnamon, cloves and salt in medium bowl; set aside.
- Beat I Can’t Believe It’s Not Butter!® All Purpose Sticks with 1 cup granulated sugar in large bowl with electric mixer 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 Demerara 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.
- 1 (8 oz) package cream cheese, softened
- 1 cup confectioners’ sugar
- 2 teaspoons pumpkin pie spice
- ½ tsp vanilla extract
- 1 (8 oz) carton frozen whipped topping, thawed
In a small mixing bowl, combine the cream cheese, confectioners’ sugar, vanilla and pumpkin pie spice. Beat in whipped topping until blended. Refrigerate until serving.