Back to Recipes
American Southern
Ginger Snaps
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 34. One of the earliest known cookbooks by an African American author.
15 minPrep Time
30 minCook Time
8Servings
mediumDifficulty
Why This Recipe Works
Molasses provides both sweetness and acidity that activates the baking soda, creating lift and the characteristic crisp-chewy texture. The high butter-to-flour ratio creates a short, tender crumb while the spices bloom in the fat, distributing their flavor throughout. Baking soda reacts with the acidic molasses to produce carbon dioxide, which creates air pockets that expand during baking, resulting in the cookies' distinctive snap when broken.
Before You Begin
- •Note: This historic recipe lacks precise flour measurements and specific instructions. Plan to add 4-5 cups of all-purpose flour gradually until dough is rollable but not sticky
- •Clarify measurements: '1 each soda' likely means 1 tablespoon baking soda; '2 each cinnamon' likely means 2 teaspoons ground cinnamon
- •Cream butter and sugar thoroughly (3-4 minutes) before adding wet ingredients to ensure proper emulsification
- •Chill the dough for at least 1 hour before rolling to prevent spreading and make handling easier
- •Have extra flour ready for dusting your work surface and rolling pin
Community Notes
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
