Grandma Burks Soft Ginger Snaps

These have got to be the best soft ginger snaps cookies ever! This recipe comes from a very old cookbook which was given to me and was submitted by the Holy Family Church Delia, Alberta.

You can 1/2 this recipe if you like as it makes a lot of cookies or you can do what I do and either roll the dough into balls, use a fork dipped in sugar to press the balls down and either:

(1) freeze dough seperated on cookie sheets and once they are cold enough to keep their shape put into freezer bags to bake up later. I just take them out of their freezer bags and bake them at @ 350 but because they are frozen I leave them in for a few extra minutes.

(2) Bake them up, let cool then freeze cookies and put in freezer bags so that all you need to do is take them out of the freezer and thaw opposed to baking.


Grandma Burks Soft Ginger Snaps


3 tbsp. ginger
1 tsp. black pepper
2 cups sugar
1 1/2 cups lard ( I use shortening)
1 tsp. salt
4 heaping tsp. soda
2 cups molasses
2 eggs
1 scant cup of water, in which the soda is dissolved.
12 cups of flour


Mix in order. Let cookies ripen. Bake in 350 oven for about 8 to 10 minutes.

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I like to roll these cookies into balls, then roll in sugar and press down with a fork dipped in sugar so that the fork doesn't stick.