Chewy Gingersnaps with Cream Cheese dip

This is a Lion House cookie recipe and passes my criteria for a soft Gingersnap. I love them so much I have made a couple batches already this season.

1/3 cup butter, softened
2/3 cup firmly packed brown sugar
1 tsp baking soda
1 tsp ginger
1/2 tsp cinnamon
1 egg
1/4 cup dark molasses
1 1/2 cups white flour
1/2 cup whole wheat flour
1/4 cup granulated sugar
1 tsp cinnamon

Spray cookie sheet with nonstick cooking spray; set aside. In a large mising bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, and 1/2 tsp cinnamon; beat until combined. Beat in egg and molasses. Beat in as much of the white and whole wheat flours as you can with the mixer. Stir in any remaining flour with a wooden spoon. Cover and chill in the refrigerator for 1 hour.

Shape dough into 1-inch balls. Combine the granulated sugar and 1 tsp cinnamon. roll balls in sugar-cinnamon mixture. Place 2 inches apart on prepared cookie sheet. Bake at 350 degrees for 10-11 minutes or until tops of cookies are cracked (cookies are best if slightly underbaked!!) Remove from cookie sheet and cool on wire racks.


GINGERSNAP DIP

1 (8 oz) package cream cheese, softened
1 cup confectioners' sugar
2 tsps pumpkin pie spice (or 1 tsp cinn., 1/4 tsp ground cloves, 1/2 tsp nutmeg, 1/4 tsp allspice)
1 carton (8 oz ) frozen whipped topping, thawed

In a small mixing bowl, combine the cream cheese, confectioners' sugar and spices. Beat in whipped topping until blended. Refrigerate until serving. Serve with cookies.