Description
Enjoy a delightful, no-bake gingerbread cookie dough dip that’s perfect for holiday gatherings or a quick sweet treat. This recipe takes only 10 minutes to prepare and tastes just like your favorite gingerbread cookies.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour, heat-treated
Instructions
- In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until smooth.
- Beat in the vanilla extract, ground ginger, cinnamon, cloves, and salt until well combined.
- Gradually add the heat-treated flour to the mixture, mixing until just incorporated.
- Serve immediately with graham crackers, fruit slices, or cookies.
Notes
- To heat-treat flour: Spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or microwave on high for 1 minute, stirring every 15 seconds, until it reaches 165°F (74°C). Let it cool completely before using.
- For a thicker dip, you can slightly reduce the flour.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert Dip
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons