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. 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.
4 Responses to “Pogen’s Gingersnaps”
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October 17th, 2007 at 6:30 pm
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
October 18th, 2007 at 12:25 am
I haven’t tried this one personally, but I think they’d be crispy enough. An alternative would be to make Icebox Cookies, leaving out the walnuts and substituting 1 t ginger and 1/2 t ground cloves for the vanilla.
September 2nd, 2008 at 3:14 pm
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.
October 9th, 2008 at 9:07 pm
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.