Joy Ginger Snaps

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One of my readers commented on a vintage recipe for molasses cookies (recipe here) and asked if I had a 1940s era recipe for ginger cookies.  As a wedding gift in 1952, I had received the 1952 edition of Joy of Cooking which was a later edition of the 1931 cookbook.  I think these cookies come from the 1930-1940 era.  They are easy to make and yield a big batch of spicy, old-fashioned cookies.


  • Servings: Approx. 80 1-1/2-inch cookies
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1 cup margarine, softened
1 cup dark brown sugar
1 egg
1 cup molasses (Grandma’s, sorghum)
1 Tblsp. red wine vinegar
4 cups all-purpose flour
1 tsp soda
1 tsp salt
4 tsp ground ginger
½ tsp cinnamon
2 Tblsp. granulated sugar for dipping

Preheat oven to 375 degrees F

In a large mixer bowl, beat margarine and brown sugar together until well blended.  Add egg, molasses and vinegar – beat until smooth.

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In a separate medium bowl, whisk together the flour, soda, salt, ginger and cinnamon.  Add to margarine/sugar mixture and beat just until flour is absorbed.

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Drop by measuring teaspoon full onto ungreased cookie sheets.

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Dip a small juice glass in granulated sugar …

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and flatten cookies to about ¼ inch thick.  Leave 2 inches space between cookies.
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Bake in preheated 375 degree  F oven for 7-½ minutes.  Remove cookies immediately to rack to cool.

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Will make 80 cookies 1-½ inches diameter.

For 2-½ inch diameter cookies, drop dough by measuring tablespoon full onto sheets and flatten with glass dipped in sugar.  Bake for about 8 minutes.

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