Gingerbread Cookie Dip

This Gingerbread Cookie Dip is spicy, sweet, and tastes just like a delicious gingerbread cookie! It's light and fluffy from the whipped topping and super creamy from all of the cream cheese. It makes the perfect Christmas dip to serve up this Holiday season! 

overhead image of the dip in a white bowl with a gingerbread cookie on top and nilla wafers around the dip


If you would like some more great dessert dip recipes, my monster cookie dough dip and chocolate chip cookie dough dip are always a hit! They're both a delicious cookie dough dip that's fluffy and creamy!

If you love my cannoli filling recipe, this cannoli dip is an amazing dippable version and there's also a really easy brownie batter dip with chunks of brownie in it that chocolate lovers will fall in love with!

Gingerbread Dip Ingredients

Store-bought Gingerbread Soft Cookies - the little Debbie kind that you only find around the holidays. They’re next to the Christmas Tree Cakes that you'll want to grab for my Christmas Tree Cake Dip.

brownie mix cookies
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Milk - In a pinch, you can use 2% milk, but whole milk is preferred. I like to add this before the rest of the dip ingredients to break the cookie crumbs down and soften them for a creamier dip. 

Cream Cheese - Full-fat cream cheese helps the dip to firm up and gives that creamy texture and cheesecake flavor.

Molasses - Full flavor, milk flavor, or fancy molasses works. It gives the gingerbread dip a little extra flavor.

Cinnamon & Ginger - The necessary spices for anything gingerbread flavored.

Powdered Sugar - The gingerbread cookies aren’t overly sweet, so this powdered sugar provides a little extra sweetness for the other ingredients that are added to this dip.

Whipped Topping - This gives you a light and fluffy dip.

How to make Gingerbread Cookie Dip

To make this easy gingerbread dip, you’ll first need to grab and unwrap the Little Debbie Gingerbread Soft Cookies. 

overhead image of the gingerbread cookies ground up into fine crumbs in the food processor on a white surface

Step 1 - Add the gingerbread cookies to a food processor. Pulse on low until the cookies are all crumbs. 

Step 2 - Add milk to the crumbs and continue to pulse until the cookie comes together   And forms a soft dough.

overhead image of the gingerbread mixture in the food processor on a white surface

Step 3 - Add the cream cheese, molasses, cinnamon, ginger, and powdered sugar. Pulse until the cream cheese and molasses are incorporated. Scrape down the sides of the bowl to make sure you get all of the cream cheese bits. 

Step 4 - Scoop the cookie mixture out of the food processor bowl and into a medium mixing bowl. Fold in the whipped topping until well combined, with no white streaks or chocolate streaks. 

Step 5 - Add your gingerbread cookie dip to a serving bowl, sprinkle with some festive sprinkles, and pop a whole gingerbread soft cookie in the middle! 

up close picture showing the rippled dessert dip with nilla wafers under the bowl

Substitutions and Variations

  • For less of a light and airy dip, add half of the 8 ounce container of whipped topping. 
  • You can substitute the whole milk with heavy whipping cream, half and half, evaporated milk, or even eggnog. 
  • You can add a white frosting on top instead of a gingerbread cookie. 
  • You can use brown sugar instead of powdered sugar, but be sure to blend it well in the food process so you don’t have any grittiness from the sugar in your dip.
  • You can substitute the whipped topping for homemade whipped cream. Whip 1 ½ cups of heavy whipping cream and about ¼ cup of powdered sugar until stiff peaks form.

How to Store Gingerbread Cookie Dip

This gingerbread dip needs to be stored covered with plastic wrap or in an airtight container in the refrigerator. It will last 3 to 4 days. It may break down faster if you use homemade whipped cream instead of the store-bought whipped topping.

bowl of dip with a scoop taken out

Frequently Asked Questions

Can I freeze gingerbread dip?

Yes! Place the dip in a freezer container and store in the freezer for up to 3 months.

To defrost the dip, place it in the fridge overnight or at room temperature for 1 hour or until it's completely unthawed. Give it a stir to fluff it back up and serve!

Do I have to use a food processor?

Well, yes! You can also use a blender if you have one, but I don’t think you’re going to get the cookies crushed into the small crumbs without a food processor or blender. 

When do these gingerbread soft cookies hit the shelves in stores?

Good question! I think they make an appearance in late October or early November near me.  You can probably get them sooner or later if you look online.

More Gingerbread Recipes To Try

close up square image of the dip

Gingerbread Cookie Dip

This Gingerbread Cookie Dip is spicy, sweet, and tastes just like a delicious gingerbread cookie!
5 from 1 vote
Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer, Dessert
Cuisine American
Servings 4 cups
Calories 394 kcal


  • 12 Store-bought Gingerbread Soft Cookies 1 ½ boxes
  • ¼ cup whole milk
  • 8 ounces cream cheese room temperature
  • 1 ½ tablespoons molasses not blackstrap
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • cup powdered sugar
  • 8 ounces whipped topping thawed
  • Red and green sanding sugar
  • Nilla wafers or pretzels for dipping


  • In a food processor, add in the gingerbread cookies. Pulse on low until all of the cookies are crumbs.
  • Add in the milk and continue to pulse for about 1 minute until the mixture is smooth. Scrape down the sides of the bowl if needed.
  • Add in the cream cheese, molasses, cinnamon, ginger, and powdered sugar. Pulse on low until the cream cheese is thoroughly incorporated and the mixture is smooth and creamy. Stop and scrape down the bowl to get any bits that are stuck to the sides of the food processing bowl. Pulse to blend in any remaining bits.
  • Scoop the mixture out of the food processor into a medium mixing bowl.
  • Add the thawed whipped topping to the mixture and fold in with a spatula.
  • Scoop into a serving bowl, sprinkle with red and green sanding sugar, and top with another gingerbread cookie.
  • Place in the fridge to chill for at least 1 hour before serving. This will allow the mixture to thicken up slightly.
  • Store in an airtight container or wrapped with plastic wrap in the refrigerator.


Calories: 394kcalCarbohydrates: 33gProtein: 6gFat: 27gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 233mgPotassium: 274mgFiber: 1gSugar: 31gVitamin A: 830IUVitamin C: 1mgCalcium: 134mgIron: 1mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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