A popular treat in America, ginger cookie recipes were a product of the melting pot of cultures that made their way to the New World. During the nineteenth century, Philadelphian Eliza Leslie included recipes for Gingerbread Nuts, Common Gingerbread, and the patriotic sounding Lafayette Gingerbread (named after Washington confidant Gen. Marquis de Lafayette) in her cookbooks. The ginger cookie recipe I'm sharing here was adapted from Abby Fisher’s cookbook, What Mrs. Fisher Knows About Old Southern Cooking. Published in 1881, is the oldest known cookbook written by a former enslaved person. Born in 1832, Abby grew up in plantation kitchens in South Carolina. There she honed her culinary skills and became a phenomenal cook, which catapulted her to success later in life. Gaining her freedom after the Civil War, she and her husband, Alexander, and 11 children migrated to California in 1877. Upon arriving in San Francisco, she used her talents to set up a preserves business along with her husband. She won a diploma at the Sacramento State Fair in 1879, its highest award, and two medals in 1880 at the San Francisco Mechanics’ Institute Fair. Her ginger cookie recipe is soft, yet crispy at the edges- true perfection and adored by children - perfect for family gatherings.
Ginger Cookies
Original recipe (from What Mrs. Fisher Knows About Old Southern Cooking):
One teacup molasses, one-half teacup of sugar, one tablespoonful of butter, one tablespoonful for lard, one quart of flour, two tablespoonfuls of ginger, one teaspoon of cinnamon, one teaspoonful of allspice, two tablespoonfuls of yeast powder. Cream butter and sugar together and add molasses. Sift yeast powder and flour together and add to butter, sugar and molasses, then add lard and spices, etc., and work it up well. Roll out on a board and cut them out and bake like you would a biscuit.
Ginger Cookies
Original recipe (from What Mrs. Fisher Knows About Old Southern Cooking):
One teacup molasses, one-half teacup of sugar, one tablespoonful of butter, one tablespoonful for lard, one quart of flour, two tablespoonfuls of ginger, one teaspoon of cinnamon, one teaspoonful of allspice, two tablespoonfuls of yeast powder. Cream butter and sugar together and add molasses. Sift yeast powder and flour together and add to butter, sugar and molasses, then add lard and spices, etc., and work it up well. Roll out on a board and cut them out and bake like you would a biscuit.
· 1 stick (1/2 cup) butter
· ½ cup sugar
· ½ cup molasses
· 2 1/2 cups flour
· 1 tsp baking soda
· 1 tbsp ginger (or to taste)
· 1 tsp cinnamon
· 1 tsp allspice
- Preheat oven to 350F. Line three baking sheets with parchment paper and set aside.
- Cream butter and sugar until well mixed, then add molasses.
- Sift flour, baking soda and spices and add to butter, sugar and molasses.
- Mix well and form into a ball.
- Roll out onto a floured board and cut into circles or other shapes with a cookie cutter or scoop dough into walnut-sized balls and roll in granulated sugar. Add flour in small increments if dough seems sticky.
- Place 2 inches apart on baking sheets and bake at 350 for 10-12 min.
- Cool on a wire rack.
Yield: about 3 dozen cookies
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