Peppermint Candy Cane Dip

 

INGREDIENTS

 

• 1 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla
• 1/2 cup crushed candy canes (about 12 candy canes)
• 8 oz cool whip

INSTRUCTIONS

 

• Using a mixer on medium speed, beat the cream cheese until fluffy. 
• Add in the powdered sugar and vanilla and mix until combined and creamy. 
• Fold in crushed candy canes and cool whip until incorporated. 
• Chill in the refrigerator for at least an hour before serving. 

Ginger Molasses Cookies

Ingredients

3/4 C butter, softened

1 C light brown sugar, packed

1 large egg

1/4 C molasses

2 1/4 C all purpose flour

2tsp baking soda

1 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp salt 

1/4 C granulated sugar (for rolling dough in) optional

Instructions

1. Preheat oven to 375°.
2. Line baking sheet with parchment paper and set aside.
3. Combine the butter and sugar in a large bowl. Cream together for one minute or until fluffy. Add in the egg and beat until smooth.Add molasses and mix until combined.
4. Whisk flour, baking soda, cinnamon, ginger cloves and salt in a small bowl. Then add it to the butter mixture.
5. Mix with a spoon, just until combined. Be careful not to over mix. (I just put this all in my mixer and it turned out fine…just saying. I totally over mixed.) 
6. Refrigerate dough 10-15 min. 
7. Using a medium cookie scoop, roll dough into a ball. Roll in the sugar. (These cookies are also good without this step.)
8. Bake 8-10 min and let cool. 
9. Once the cookies have cooled, you can dip half the cookie in melted white chocolate if you want and add cute sprinkles.