Mmmmm! The Muse Swings' Gingersnaps!

I mentioned gingersnap cookies - that I used to make - in yesterday’s post. These are by far the most delightful gingersnaps of all. They are small, thin, crunchy, melt in your mouth cookies. You can make the dough ahead of time and freeze until ready to bake. Baked cookies can be stored for about a month in the freezer or in a cool dry place in airtight tins.

They collect moisture rather quickly, so you may not get the best results in the humid southern states as you get in the dry cold northern states. I always doubled the recipe – which makes hundreds - and gave them as gifts, took some to parties and still had plenty to fill plates for the holidays at home.

The Muse Swings’ Gingersnaps

1 ½ cups dark brown sugar
¼ cup dark molasses
1 egg
1 cup butter melted and slightly cooled
2 2/3 cups sifted flour
2 tsp ginger
1 ½ tsp ground cloves
1 ½ tsp cinnamon
1 ½ tsp baking soda
3/8 tsp salt

sugar for dipping

Combine sugar and molasses and egg in large bowl and mix well. Beat in butter, stir in flour, spices baking soda and salt.

Turn dough out onto waxed paper and shape into logs about 5/8th inch in diameter. Freeze until hard. Can be made a day or two ahead.

Preheat oven to 350 degrees. Put about ¼ inch of sugar in small plate for dipping. Lightly grease baking sheets. Remove 1 log from the freezer.

Slice log in ¼ inch slices, dip both sides in sugar to coat thoroughly and set about ¾ inch apart on baking sheet. Bake until lightly browned but still soft – about 6 to 8 minutes. Transfer to racks. (a paper lined table will do). Cool thoroughly and then store in airtight containers. Can also be stored up to 1 month ahead of time in freezer bags, in the freezer.


Recipe makes lots of little delightful cookies.


You may also want to serve these with Cream Cheese Pumpkin desert dip.


Cream Cheese Pumpkin Desert Dip

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg

MIX all ingredients until well blended; cover. Refrigerate several hours or until chilled. Serve.

Enjoy!