This recipe has been passed down in my family for over 100 years. These cookies are our families absolute favourite recipe and no Christmas is complete without them. They aren’t necessarily a Christmas cookie but I try and only make them occasionally because having them in the house means we will continue to eat them. They are just too hard to resist!
I am actually torn about sharing this recipe to be honest because I have held this recipe so close to my heart for so many years. I think at one point I said to my son the only way his wife will ever get this recipe is if I “like” her. Joking of course… or was I?
The secret to these cookies is not to over cook them. I can tell by how they smell when they are just right because I have made these sooo many times in my life. The other great thing is this recipe makes about 4 dozen cookies and the batter is really quick to whip up. Perfect for a bake sale or if your son or daughter is running for a school election. They will win with these babies!
I may be sharing this recipe but pay close attention to measurements. While they seem easy to make for some reason when not measured correctly they just won’t turn out.
One of the best days of my life was spending a day with my late Grandma McFeeters. She was in her early 90’s and I asked she would show me how to make her baking recipes and all the little secrets.
I arrived about 2 weeks later to visit and she has hand written out all of her recipes on cards for me to keep. A cherished heirloom for certain! We spend the entire day together baking. She was so excited to show me her tricks and techniques. The one thing I can tell you for certain is the baking is very precise. It is science actually. So when measuring liquids like the oil in this recipe make sure to use a liquid measuring cup and get down to eye level to ensure the liquid measured is exact on the line.
Pastry flours, sugars and the like are to be measured using metal or plastic cups and spoons and leveled off flat using the back of a knife for flat object. This may seem a bit overkill for cookies but I tell you it is what makes all the difference!
Soft Ginger Snap Cookies - A 100 Year Old Recipe
- 2 cups pastry flour
- 1 1/2 cup white sugar
- 3/4 cup vegetable oil
- 1/4 cup molasses
- 1 large egg
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp salt
In a large bowl mix oil and 1 cup sugar until well to combined
Add egg and molasses and mix
Place a large sieve over the bowl and flour, spices and salt
Sift into molasses batter
Mix the flour mixture into molasses batter with fork JUST until combined
Place batter in fridge for 1 hour
Preheat oven to 350 degrees F
Roll batter into 1 inch balls and then roll in remaining 1/2 cup sugar to lightly coat
Bake for 10-12 minutes until flattened and set but not hard
Do not overbake
Cool on rack