Comfort food = Ginger Snaps.

So I got some bad news yesterday.  I don’t like bad news.  Lately it seems like it’s been harder and harder for me to avoid but one thing that I take comfort in is baking.  Good thing I normally don’t get bad news or I’d have to spend a lot of my day working out.

One of my favourite kinds of cookies are my Grandma C’s Ginger Snaps.  They’re so delicious when they’re right out of the oven with a glass of milk to dunk them in.  Total comfort food right there and today I needed that so I made some.  These are the one kind of cookie the Farmer and the Daughter’s will eat more of than me.  I can always guarantee an entire batch of them will be gone almost the same day.

That’s one credit the Farmer will give me, I’m a great baker.  He said it’s because Nana is a great baker and cook.  I’ve learned all of what I know from Nana and I agree completely with the Farmer, she’s the best baker, cook and teacher.  She learned everything she knows from her Mom, my Grandma, an authentic farm wife.  It would have been a treasure to have met her.


Everyone has to start somewhere though and the funny story about these cookies is the first time Nana made them for Papa years ago she used whole cloves instead of ground cloves and Papa chipped his tooth on the first bite.  Although painful for my Pops, lesson learned for Nana.

I love making them because they’re foolproof.  Start by mixing up the butter (I had Tenderflake in the fridge so I’m using it up) with the sugar, molasses, vinegar, crystallized ginger and eggs.


Sift all the dry ingredients together and then add them to the wet ingredients in the mixer.


Drop by spoonfuls onto cookie sheets and bake for 10-15 minutes at 350F.


Watch them rise and crack through the oven window in anticipation.


Once they’re out of the oven, hold yourself back from eating all of them at once (that’s a guaranteed stomachache).


As a benchmark, I’ve eaten as many as five right out of the oven and I’ve been fine.  Here’s my first…


Grandma C’s Ginger Snaps

1 cup shortening/margarine/butter
1 & 1/2 cups sugar
2 eggs
1/2 cup molasses
2 dessert spoonfuls vinegar
1/4 cup finely chopped crystallized ginger pieces (optional)
3 & 1/4 cups flour
1 level tsp. baking soda
1/2 tsp. salt
1 rounded tsp. ground ginger
2 tsp. cinnamon
1/2 tsp. cloves

Wishing all the happiness you need today, Kim.


One thought on “Comfort food = Ginger Snaps.

  1. Pingback: Ginger Snap Whoopie Pies with Caramel Cream Cheese Filling | MyHusbandTheFarmer

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s