Ginger Snaps

History of Ginger Snap Cookies

Ginger snap cookies have a rich history dating back to the 1800s. Originating in Germany as “lebkuchen,” they were made with honey and spices like ginger, cinnamon, and cloves, and enjoyed during Christmas. These cookies became popular in the United States during the Civil War for their durability and ease of transport. Families like the Hoges and Howes would have made these treats, a tradition that continues to add warmth to holiday celebrations.

The Updated Recipe for Ginger Snaps

1 c. granulated sugar

1 c. butter

2 c. molasses (chilled)

1 Tb baking soda

1 Tb cinnamon

1 Tb ground ginger

1 1/2 tsp. ground cloves

4 cups sifted all-purpose flour

Preheat oven to 350F. Grease baking sheets with butter.

In a missing bowl, cream together the sugar and butter; add the molasses, and beat with a wooden spoon to combine thoroughly. Sist together the dry ingredients and add the molasses mixture; mix thoroughly with a wooden spoon. The dough may be chilled at this point for easier handling if desired. Using a floured rolling pin, roll the dough on a lightly floured surface until it is about 1/4-inch thick. Using a 2-inch diameter biscuit cutter, cut the dough into circles. Place the cookies on the buttered baking sheets, allowing room for expansion. Bake for 12 to 15 minutes, until slightly darkened around the edges.

Yield: makes about five dozen cookies