Gingersnap 'Dipping' Cookies

I previously wrote about the Pum'kin Dip... well, the bestest thing in the world that goes with that??  Gingersnap cookies!  I shaped these into long oval 'dipping cookies'... and I tell ya, it was not the most appetizing to look at before they went in the oven.  (Ah-Hem!)  However - when you vary the cooking times, you can get good soft cookies and nice crunchy ones, too! 

Gingersnap Dipping Cookies

3/4 C butter, room temperature
1/2 C brown sugar
1/2 C white sugar
1/4 C molasses
1 large egg
1/2 tsp vanilla extract
2 C all purpose flour
1/2 tsp baking soda
1/4 teaspoon salt
1 1/2 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp ground cloves

** garnish: cinnamon sugar mixture **

1) In a bowl, beat the butter and sugars until light and fluffy (about 2 - 3 minutes) with an electric mixer. Add the molasses, egg, and vanilla extract and beat until well blended. In a separate bowl whisk together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined. Cover and chill the batter for about 30 minutes or until firm. (*** Side note: My mixture came out quite sticky & gooey, after almost an hour.  It posed a problem when forming the dipping shapes, however still turned out and tasted great!)

2) PH the oven to 350' F.   Line two baking sheets with parchment paper.

3) Put about 1 C of white sugar in a bowl & mix with a descent amount of cinnamon, until it's pretty.  (A little help on this step never hurts! )  

Roll the dough into long, oval-like shapes about 1 1/2 to 2 in long, then roll the dough into the sugar/cinnamon mixture, coating them thoroughly. Place on the baking sheet, spacing about an inch apart or so.  You may flatten the cookies a bit with anything around that works. Bake for about 12 - 15 minutes or until the cookies feel dry and firm on top. (The longer the cookies bake, the more crisp they will be.) Cool on a wire rack. 

** Follow the recipe posted previously for the Pum'kin Dip and use these 2 together... it's super yummy!!**