Molasses Ginger Cookies

Made with sour cream.

Here’s a version from the November 22, 1935 edition of The Southwest Times from Pulaski, Virginia:

Molasses Ginger Cookies Enjoyed By Young Folks

The young children in your family will be grateful for the following recipe for molasses ginger cookies:

Put two-thirds cupful of lard, one-half cupful of sugar, and one-half cupful of boiling water together. Add one-half cupful of molasses and one beaten egg. Beat well.

Add one teaspoonful of salt, one tablespoon of baking powder, one-half teaspoonful of soda, one teaspoonful of ginger, one teaspoonful of cinnamon, two cupfuls of flour, sifted together.

Beat until smooth. Drop by spoonful on greased baking sheet.

From a notebook originally from somewhere in the general area of Sterling, Colorado from the 1930s.

This recipe is from the 17th page of the notebook; here’s the page in full (click to enlarge).

Click to expand a longer explanation...
In the words of the seller:
I acquired this book from the great granddaughter of the woman who wrote this book back in a small Nebraska town in the 30’s. She belonged to that generation of rural housewives who worked tirelessly to make ends meet and “keep body and soul together” for their families working the farms.

Later addendum:

[A]fter a conversation I had with a friend’s sister who used to live in North Eastern Colorado, given the type of recipes listed we decided it might be from a small town there, i.e., Sterling or Fort Morgan. Also North Platte or Scottsbluff, Nebraska. Even Cheyenne, Wyoming. If you Google a map of Sterling, Colorado and pull back, you will see all these little towns in that tri-state area.

Molasses Ginger Cookies

2 eggs
1/2 c. sugar
1/2 c. molasses
3/4 c. sour cream

Mix above. Add:
2 c. flour
1/2 tsp. baking soda
3/4 tsp. baking powder
1 tsp. ginger
pinch salt

(Drop cookies.) Bake in 350 temperature.

Mrs. J. [Skelton?]

Yesterdish suggestion: Bake for 12-15 minutes at 350 to 375 degrees.

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