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In Search of Boiled Molasses Gingerbread recipe

Pluto1415 (6a/b, NE Ohio)

7 years ago

I'm looking for an old recipe I used to have for a Gingerbread. It had the usual ingredients, but most importantly you boiled the molasses, then stirred the ingredients into it - then worked in the flour. It was a stiff dough that had to be refrigerated until cool, but letting it sit all night before rolling kind of intensified the flavors. It may have actually been a "construction" gingerbread or a "house" gingerbread, not really intended for cookies. It was written on an index card for years, now that card is gone :(

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cookebook

7 years ago

Martha has one. https://www.marthastewart.com/948033/boiled-gingerbread-cookies

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Comments (8)

party_music50
7 years ago
I've used recipes where you boiled the water, but never the molasses.
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Pluto1415 (6a/b, NE Ohio)
Original Author
7 years ago
Close, but not quite. Mine had a full cup of molasses and called for margarine instead of butter.
Olychick
7 years ago
Here's one; if you double the recipe you'll use a cup of molasses:

https://www.geniuskitchen.com/recipe/gingerbread-for-cookies-or-a-gingerbread-house-149257
Olychick
7 years ago
Here's another one. It chills the dough but calls for lard instead of margarine. Might be worth a look, however:

https://recipeland.com/recipe/v/boiled-ginger-snaps-9923
Pluto1415 (6a/b, NE Ohio)
Original Author
7 years ago
The first one is the closest I've seen. You've already found more boiled molasses gingerbread recipes than I could - Martha was the only one I found!

I'm beginning to wonder if my recipe has been heavily modified. It came from an old family friend when I was young. I wonder if maybe she had an original recipe, then modified it over the years due to family members tastes and product availability. Maybe it originally called for butter, but she found that margarine worked, so she started using that because it was cheaper. Maybe the spice quantities have been altered - a little more ginger, a little less cinnamon because "Becky" doesn't like it.... I may never find my actual recipe again :( I may just need to pick one that's close and make my own modifications!
Olychick
7 years ago
Yes, maybe when butter wasn't available during the wars, the recipe used margarine. I would think you could sub margarine for the lard, too.
Compumom
7 years ago
I agree, margarine was a generational thing. Today, you really only find it in a kosher recipe where someone doesn't want to mix meat and milk.

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