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Grandma Norah's Gingersnap Cookies

Published: October 7, 2011

“History and traditions have always been important to my family. My paternal grandmother was an immigrant. Her mother came from Finland and her father from Sweden. My grandma was actually born on the North Atlantic Ocean as her parents traveled by ship between Scandinavia and the U.S., and so her mother named her accordingly: Norah Atlanta.

Christmas was a very special time at my Grandma Norah’s house, with Swedish decorations on the Christmas tree and many special treats, from pickled herring appetizers to sweet breads to special cookies and desserts like kringla, krumkake, sandbakelser and more.

But my favorite was always Grandma’s gingersnaps. And the best thing was that Grandma always made dozens extra and put them in her freezer. For several months after Christmas, we enjoyed the cookies. During my boyhood, I wouldn’t even thaw the frozen cookies; I’d just dunk them in milk and enjoy the cold, chewy goodness of every bite!” – Mark Johnson, Cabin Life editor

1     cup white sugar
3/4  cup Crisco
1     egg
2     cups + 2 tablespoons flour
1     teaspoon baking soda
1/3  teaspoon ginger
1/3  teaspoon cloves
1     teaspoon cinnamon
1/2  teaspoon salt
1/4  cup molasses

1. Mix ingredients to make dough. Chill dough.
2. Preheat oven to 375 degrees Fahrenheit. Roll chilled dough into balls.
3. Bake dough balls on ungreased cookie sheet for 12 minutes at 375 degrees.

Join in! We’d love to share your family’s recipes in an upcoming holiday issue. Please send your recipes to us at Be sure to tell us why your family cherishes them!

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