Tuesday, February 16, 2021


From time to time Jim remarks that the chewy molasses spice cookies I've been making for years are not 'gingersnaps.'
My mother made cookies, rather soft cake-like ones called 'jumbles,' a chocolate drop cookie, and a soft white 'sour cream' cookie. 
A few times a box of gingersnaps made their way into the house.  I didn't like them.  I recall thin hard rounds with a peppery flavor--not a treat.

I made the mistake on this cold housebound day of wondering aloud if I should bake cookies.
Jim piped up, 'Gingersnaps?'
Having had this discussion numerous times I replied, 'You know that I make molasses cookies. I don't make gingersnaps.'
Jim's lip jutted out, 'I like gingersnaps!'
'No,' I stated with asperity. 'Several years ago you bought a package of gingersnaps--at a ridiculous price--you ate several and the rest went stale because they weren't what you wanted.'

In a huge effort to be agreeable [may it be counted unto me as righteousness!] I googled gingersnap recipes.  After looking at several, nearly all the same, I chose one from King Arthur Flour.  They are experts in the line of bakery, right?

Comparing King A's recipe for 'gingersnaps' with my tried and true 'ginger doodles' there were two slight differences. 
King A. specified that 'shortening' should be used, not butter, in order to turn out 'crisp' cookies.  
So, 3/4 c. of butter-flavored Crisco to the 1/2 cup of butter in my recipe; an extra 1/3 c. flour for King A.

I had my doubts as I tried to blend in that last 1/3 c. of flour, the dough becoming crumbly.  It didn't plop out of my cookie scoop in nice soft mounds--I had to roll and flatten each scoopful by hand.

Jim has disappeared after supper with a handful of the fresh cookies and a glass of milk. To my tentative query of whether they were crisp he replied, rather disparagingly, 'somewhat.'
When pressed he allowed that the so-called gingersnaps are 'good enough.'

I tried one--not at all impressed.  I rate them as dry and crumbly.
When thoroughly cooled I predict they could serve as hockey pucks--or to lob at marauding wildlife.
So much for King Arthur and the bakery experts.

If the weather continues formidable I might make another batch of cookies: Lemon Squares?  Chocolate Chip? Oatmeal Raisin? Even Peanut Butter?
Anything but Ginger Snaps!



  1. I must look up my ginger biccy recipe for you (look out for an email). These are called Cornish Fairings and never fail to hit the spot!

    1. Jennie; With a name like "Cornish Fairings' the cookies would have to be delicious. You know [of course!] that here 'biscuits' are a thing served hot with butter or gravy as in 'Chicken and Biscuits.'
      What would a 'cookie' be in Britain--in the time before they pertained to computers?

  2. I never liked Gingersnaps either. Shuddddddder...

    Your mother's soft white 'sour cream' cookie! Oh would you please share?????

    Years ago, I had a recipe, for such, and we loved it. Over time, I have lost it.

    Oh would you please share your Mother's? I'm sure it is wonderful!

    My husband is the only one who can eat cookies now. Made with flour ones, I mean. I have had to eat Gluten Free for years. Have to!!!!!! Not a whim!!!!!!

    But I make regular baking, for him.

    1. BBB; My sister has copied Mother's cookie recipe from the original hand-written card. I'll create a post to share that. We have a number of friends who have to avoid gluten--fortunately in our area gluten-free alternatives for baking are readily available.

  3. Oh dear, this is so funny! I'll never think the same about gingersnaps. This article surely needs published somewhere...maybe in the electric company magazine along with the recipes.

    1. Mary; I was so exasperated with the gingersnap venture that I had to make fun of my own frustration. The cookies are very slowly disappearing, never to be replenished in kind!

  4. Oh my, Molasses Cookies!My grandmother made the most delicious molasses cookies that were soft and cake-like. I never had a recipe for them but found something similar in an old Down East cook book. The dough was stiff and was rolled out and cut into rounds with a sugar coated kitchen glass. Sugar sprinkled on top before baking. Perfect with a glass of cold milk!

  5. Mundi; Your description of rolled molasses cookies has a familiar ring. Almost seems like the sort I made when our children were small so they could use Christmas cookie cutters.
    My daughter makes a molasses/ginger cookie that she drizzles with lemon frosting--excellent with a mug of tea.