Description
This no-bake gingerbread cookie dough dip is a festive and easy holiday treat. It’s perfect for parties or a cozy night in.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups all-purpose flour, heat-treated
- Pinch of salt
- Optional: Gingerbread cookies, graham crackers, or fruit for dipping
Instructions
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the milk and vanilla extract until well combined.
- Add the ground ginger, cinnamon, cloves, and nutmeg. Stir until evenly distributed.
- Gradually add the heat-treated flour and salt. Mix until just combined and no dry streaks remain.
- Serve immediately with your favorite dippers.
Notes
- To heat-treat flour: Spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or microwave it until it reaches 160°F (71°C). This ensures the flour is safe to eat raw.
- Store any leftover dip in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: Approx. 250-300 (will vary based on ingredients)
- Sugar: Approx. 20-25g
- Sodium: Approx. 100-150mg
- Fat: Approx. 15-20g
- Saturated Fat: Approx. 10-12g
- Unsaturated Fat: Approx. 5-8g
- Trans Fat: 0g
- Carbohydrates: Approx. 25-30g
- Fiber: Approx. 1g
- Protein: Approx. 2-3g
- Cholesterol: Approx. 40-50mg