Gingerbread Dippers

Blogger Cheri Liefeld of Adventures in the Kitchen shares how to make Gingerbread Dippers. Make her Pumpkin Cookie Dip for a sweet pairing.

  • Prep Time 15 min
  • Total Time 30 min
  • Servings 40

1
pouch Betty Crocker™ molasses cookie mix
1/4
cup sour cream
1
tablespoon finely grated fresh gingerroot
1
tablespoon water
1
egg

  • 1 Heat oven to 350°F. Spray 40 to 48 mini muffin cups with cooking spray.
  • 2 In medium bowl, beat all ingredients until well blended. Spoon 1 teaspoon dough into each muffin cup.
  • 3 Bake 10 to 12 minutes or until firm with touched. Cool.

Expert Tips

Make a day ahead, and place in a covered container until ready to serve.

Make frosted mini cakes by spreading with Betty Crocker® Rich & Creamy vanilla frosting mixed with 1 teaspoon lemon juice