Baking Through History: Great Grandma’s Ginger Cookies

I think I get my love of baking (and gardening) from my great grandma. She was a great baker and always had something sweet to eat when I visited her home in Herried, South Dakota.

Ginger Cookies from Laura Berreth

My great grandma, Laura Vossler Berreth, lived to be 95 years old. Her family was part of a group called “Germans from Russia” who started arriving in the U.S. in the 1870s.

I remember my great grandma fondly, and I love the recipes she passed down to my grandma and my aunt, who then passed them to me.

According to her obituary, she was born in 1915 on the family homestead near Terry, Montana. When she was quite young her parents moved back to the Vossler homestead, located northeast of Zeeland, North Dakota. They lived in a sod house, which her grandparents built when they homesteaded the land.

She led quite the interesting life painting, working, crafting, growing roses and irises and even moving to Lodi, California for a time before coming back to the North Dakota/South Dakota area.

One note in her obituary that made me smile was this: “She will always be remembered for her kuchen and gingersnap cookies.”

I’ll be making her kuchen (German for cake) in an upcoming video. 

My grandma, Carol, shared this ginger cookie recipe with me recently. She said it was one of her favorites that her mother made – along with Peppernut cookies (a post on that also coming soon.)

The recipe is below – and in the video, I scaled down the recipe by half so I wouldn’t have quite as many cookies to eat.

Ginger Cookies or Ginger Snaps
By Laura Berreth

  • 1 cup (201g) sugar
  • 3/4 cup (143g) shortening
  • 1 egg (50g)
  • 1 cup (280) molasses, I use light
  • 2 tsp. soda
  • 1 tsp. ginger
  • a pinch of salt
  • 3 1/2 cups (420g) flour

Mix everything but the flour with a mixer, then add the flour and mix by hand, as it gets too thick for the mixer to handle.  Lightly form balls the size of a walnut, dip in sugar and put on a cookie sheet. 
Bake at 325 degrees about 13 minutes for a soft cookie like Mom used to make, also how I make them. If you bake them longer they will get hard, more like Ginger Snaps.

After baking these cookies, I’d have to say, they’re quite tasty. They are an acquired taste, however. You either love them or you don’t.
The cookies were soft in the middle and crunch on the sides right after baking. After sitting out, covered, for a few hours, they got more chewy.
If you’re not expecting that, it can be different. However, it is how I remember them when I had them at my grandma’s.

Baking Through History series:

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6 thoughts on “Baking Through History: Great Grandma’s Ginger Cookies

  1. Pingback: Baking Through History: A Series of Stories From Vintage Recipes | Pig Dog Farms & Bakery

  2. Pingback: Baking Through History: Cinnamon Rolls | Pig Dog Farms & Bakery

  3. Pingback: Baking Through History: Fudge Nut Cookies | Pig Dog Farms & Bakery

  4. Pingback: Baking Through History: Casserole Cookies | Pig Dog Farms & Bakery

  5. Pingback: Baking Through History: Potato Chip Cookies | Pig Dog Farms & Bakery

  6. Pingback: Baking Through History: Great Grandma’s Kuchen | Pig Dog Farms & Bakery

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