The Foodie Gazette

Adventures in good eating — recipes and food writing by Margaret “Meps” Schulte

Pogen’s Gingersnaps

1/4 C (1/2 stick) butter
1/2 C vegetable shortening
1 C packed brown sugar
1/4 C molasses
1 egg
2-1/4 C sifted flour
2 t baking soda
1/2 t salt
1 t powdered ginger
2 t ground cinnamon
1/2 t ground cloves

Preheat oven to 350 F. Cream butter, shortening, brown sugar, molasses, and egg until light and fluffy. Sift together dry ingredients, combine both mixtures.

Form dough into walnut-sized balls. With floured fingers, press the balls into flat circles on an ungreased cookie sheet. (I flattened mine with my hands and then dipped them in granulated sugar.) Bake for 8 minutes, or until golden brown.

Remove from cookie sheet as soon as cookies are cool and seal in a covered container to preserve their crunch.

Makes 4 dozen.

5 Responses to “Pogen’s Gingersnaps”

  1. Alice Walton Says:

    The cookie I was looking for was a very thin, crispy
    ginger snap that was rolled out and cut into small
    shapes. Could this cookie be prepared that way?

    Thank you,
    Alice Walton

  2. meps Says:

    When I tried them, they weren’t thin and crispy, they were round and chubby. If you want something thin, you might make Icebox Cookies, leaving out the walnuts and substituting 2 t ginger and 1/2 t ground cloves for the vanilla.

  3. A Roach Says:

    For those of you who want to know what happened to “Pogens”, they were bought out by Nabisco and taken off the market so they could not compete against the Nabisco Company.

  4. pogen lover Says:

    I miss the gingersnap pogens so much. If anyone figures out how to replicate the pogen recipe please post it! You’d make my year.

  5. Catherine Says:

    I was sad to see Pogens disappear. I guess it never occurred to Nabisco to just sell the better product. I recently discovered Nyakers Pepparkakor Swedish Gingersnaps. They are just as light, spicy, and crunchy. Will satisfy that Pogens whim!

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by on October 22, 2004. categorized as Cookies & Candies, Tried and tested

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