Wednesday, March 25, 2009

Ginger Snaps

I just made my great-great-grandmother's Ginger Snaps today. I'm sending a care package to a friend who's serving in Iraq, and she requested I send her lots of cookies, so I baked up a batch of these for her. Don't they look yummy? I made them into Easter shapes, butterflies and eggs and crosses, because the package should reach her in time for Easter.

Ginger Snaps

1 cup sugar
1 cup shortening
1 cup Karo dark syrup
1 Tbsp vinegar
1 tsp baking soda
3 cups flour
pinch of salt
1 tsp cinnamon
1 tsp ginger
1 tsp vanilla

Put sugar, shortening, syrup, and vinegar in a pan and let it come to a boil. Pour into a big mixing bowl (really big, so it doesn't overflow during this step) and add baking soda. Let cool. Sift in flour, salt, cinnamon, and ginger. Add vanilla and mix. Roll out, adding a little more flour if it's too sticky. Cut out, placing at least 2 inches apart on cookie sheets (these spread a lot). Bake at 350 for 6-8 minutes. Cool on sheet for 30 seconds before transferring to wire racks. Makes 5 dozen cookies.


  1. Mmmm...ginger cookies are my favorite, I was planning on making some today! I love the butterflies, so sweet and springy. :)

  2. Oh my those look delicious!! I am definitely going to try this recipe! My little one loves cookies!
    The butterflies look so pretty.

  3. What a nice thing to do! They look rather tasty. I know I'll never get the urge to bake ginger snaps (or anything) from scratch, but I'll keep your grandmother's recipe in mind in case I get bitten by the bakerbug.


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