Gingersnap recipe with commentary.
They are our absolute family favorite, and the recipe is attributed to my Great Grandaunt Zelta Esther Peace. Unusual name, no? I don’t know what was in the water out there in Oklahoma, but the Peace sisters were: Zelta Esther, Bessie Arzona, Evelyn Geraldine, and Opal Vinnie. Other notable names among the Peace Family: Okie Lucinda, Edphard Bemus, and Hobart Waldo. May they rest in peace.
Aunt Zelt’s Ginger Cookies
1 C. granulated sugar
3/4 C. shortening
1/4 C. molasses (Green Label*)
1 egg
2 C. flour
1/2 t. salt
2 tsp. baking soda (yes soda, not powder)
1 tsp. ginger
1 tsp. cloves
1 tsp. cinnamon
granulated sugar
Stir sugar, shortening, molasses and egg together. Combine flour, salt, soda, ginger, cloves and cinnamon, stir into molasses mixture. Chill dough thoroughly for easier handling. When chilled, make dough into balls the size of walnuts. Dip one side of balls into suger and place, sugared side up, on baking sheet. DO NOT FLATTEN. Grease the cookie sheet for the first time only. Bake in preheated 325 degree oven for 10 minutes. DO NOT OVERBAKE. The gingersnaps will seem soft when they come from the oven. Store covered.
Historical Notes:
* The Original recipe says, in bold and threatening letters “BRER RABBIT GREEN LABEL” DO NOT SUBSTITUTE ANOTHER BRAND OF MOLASSES, YOU MUST USE BRER RABBIT GREEN LABEL.” – I have not been able to find Brer Rabbit for years, so I use Grandma’s with the green label, but I am pretty sure I am going to hell because of it.
I recommend a heavy duty stand mixer for this dough. We made it with a bowl and wooden spoon growing up, because it gave us character so we could handle life’s challenges, but now that I am grown, I bust out the Kitchen-Aid.
I also use a silicone mat for baking instead of greasing, but it doesn’t matter. My mom has three cookies sheets, expressly for this purpose, that she greases up every year. (She also still uses the bowl and wooden spoon method, but she is much tougher than me.)
For the most recent batch I did not chill the dough and I think that might account for the cookies being so thin. Experimentation on this issue will continue.
I like all the capital letters in the instructions. Clearly Zelta did not put up with any nonsense. It’s all true though, I have done both the flattening and the overbaking, and I am the lesser for it.
I have never made a single recipe of this. I always double and I do that about 3 times. I mean, what is the point otherwise?