Old Fashioned Ginger Snaps: Crispy, Spiced, and Steeped in History

History of Ginger Snap Cookies

Ginger snap cookies have a rich history dating back to the 1800s. Initially, these delightful treats originated in Germany, where they were called “lebkuchen.” Made with a blend of honey and a variety of spices such as ginger, cinnamon, and cloves, they were cherished as special festive delicacies during the Christmas season. The cookies’ characteristic snap and spicy flavor quickly made them a favorite.

Ginger snap cookies gained popularity in the United States during the Civil War era due to their durability. Soldiers often carried them as they could be easily transported and stored without spoiling for long periods. This practical aspect, combined with their delicious taste, made them a staple treat.

Families across America, including the Johnston family of Pearisburg, would have lovingly prepared these spicy, crunchy cookies. The tradition of baking ginger snap cookies passed down through generations, continues to be a cherished part of holiday celebrations, bringing warmth and a sense of history to the festive table.

The Original ‘Receipt’ for Ginger Snaps

2 Cups Molasses

1 Cup Sugar

1 Cup Shortning (sic)

1 Tablespoon of Soda

1 Tablespoon of Cinnamon

1 Tablespoon of Ginger

1/2 Tablespoon of Cloves

4 Cups Flour

Mix Stiff and bake in a quick oven.

~ Mrs. Morton’s Receipt Book (late 1800s)

“Receipts” (Recipes) from Colonial Era and 1800s

Be sure you understand your oven and the kind of oven each cake requires. A good oven test is the following: if the hand can be held in from 20 to 35 seconds, it is a ‘quick’ oven; from 35 to 45 seconds, it is a ‘moderate’ oven; from 45 to 60, a ‘slow’ oven.

~ Five Roses Cook Book. Montreal: Lake of the Woods Milling Company Limited, 1913

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. Roll the dough on a lightly floured surface using a floured rolling pin 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