Nov 20, 2019

Pogens Ginger Snaps (Copycat)

These Pogens Ginger Snaps are thin, crispy, and have just the right amount of ginger.

Pogens Ginger Snaps (Copycat)




If you were around in the 70s and 80s in southern California, you must remember Pogens ginger snaps. They came in a bag with a Swedish-style logo, but they were made in a bakery local to the Los Angeles area.

These gingerbread cookies were kind of an obsession. They were super thin, flavored with cinnamon and ginger, and cut out into simple animal shapes and simply decorated with a few holes poked into the dough.

And one day they disappeared. Dang!

Pogens Ginger Snaps (Copycat) with cinnamon and ginger




Pogens gingersnaps were kind of like potato chips, you couldn't stop at just one! They were also distinguished by their smooth surface and their "snap."

The trick to making these Pogens gingersnaps is to roll them super thin. I used this rolling pin to roll the cookies to 1/6 inch thick, but I'm thinking I might "need" this rolling pin for getting the thickness to 1/8 inch thick.

I dragged out my cookie cutters with the intention of creating multiple cookie shapes, but, ultimately, I went with gingerbread men.. plus one snowman.

Pogens Gingersnaps


Tips for making Pogens gingersnaps: 


The dough for these gingersnaps is pretty fragile because it is very dry. When you cut out the cookies, remove the dough from the edges of the cut out cookies, and then lift the cut out gingerbread cookies onto the prepared baking sheet.

One of my favorite ways to roll out cookie or other dough is sandwiching it between two sheets of parchment or wax paper. Once your roll out the dough, lift off the top of the parchment paper so that it doesn't stick when you cut out the cookies, and place the paper back onto the dough. Next, flip the dough over, and then lift off the bottom piece of paper and place it back on the dough.

Using this method, the cut out cookies should lift easily from the paper onto the baking sheet.

Christmas pogens gingersnaps



Did you know that November 21 is National Gingerbread Cookie Day? My friend Camilla of Culinary Adventures with Camilla is hosting a round up of gingerbread recipes based on the theme.

I'm pretty excited to check out everyone's recipes:


These Pogens Ginger Snaps are thin, crispy, and have just the right amount of ginger.


If you remember Pogens, I'd love to hear from you! 

In the meantime, you should definitely try this cookie recipe. To poke the holes in the cookies, all you need is a toothpick that you have broken in half. 

All of my taste testers loved these copycat Pogens. I hope you give them a try. 





Pogens Ginger Snaps (Copycat)


Pogens Ginger Snaps (Copycat)
Yield: 75 cookies
Author:
These Pogens Ginger Snaps are thin, crispy, and have just the right amount of ginger.

ingredients:

  • 1 stick unsalted butter
  • 1 cup packed brown sugar
  • 1/4 cup molasses
  • 1 large egg
  • 2 3/4 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon powdered sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves

instructions:

How to cook Pogens Ginger Snaps (Copycat)

  1. Mix the butter, brown sugar, and molasses in the bowl of a stand mixer until the mixture is fluffy. 
  2. Add the egg and mix until it is combined. 
  3. Whisk together the rest of the ingredients and add them to the butter mixture. Mix until just combined. 
  4. Roll the dough out between layers of parchment paper to 1/8 inch thick and cut with a cookie cutter. Place the cut out cookies onto a parchment lined baking sheet. Roll up the scraps and continue to cut out cookies. Stack the cookies on top of each other onto the baking sheet sandwiched between sheets of parchment paper. 
  5. Chill the cookies in the refrigerator overnight. 
  6. Heat the oven to 350 degrees F. 
  7. Separate the cookies and place them on a parchment lined baking sheet. 
  8. Bake the cookies, one baking sheet at a time, for about 10 minutes. Cool the cookies on a wire rack. 
Calories
41.36
Fat (grams)
1.34
Sat. Fat (grams)
0.79
Carbs (grams)
6.84
Fiber (grams)
0.17
Net carbs
6.68
Sugar (grams)
3.25
Protein (grams)
0.58
Sodium (milligrams)
50.02
Cholesterol (grams)
5.72
cookies, gingerbread
gingerbread, cookies
American

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Created using The Recipes Generator
This recipe was inspired by Top Secret Recipes

14 comments:

  1. Could these little guys be any cuter? I defintiely need to make them for my son this year.

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  2. I'm loving the history lesson. I need to make these, my family loves gingerbread.

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  3. My sister and I LOVED Pogens … thanks for the blast to the past!

    ReplyDelete
  4. I need those in my life... I am addicted to ginger cookies... they look adorable!

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    Replies
    1. Thank you! I love that they require no decorating!

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  5. How timely that you should post this! I grew up eating bag after bag of Pogens and am so sad they are no longer around. I still look for a "replacement" cookie and found something similar (but not quite!) at Aldi's. It's their Spekulatius (spiced cookies)they are carrying for the holidays. They're not as thin as Pogens but the crunch and texture remind me a little bit of our favorite childhood cookie. That's what made me look up Pogens, only to find your informative story and recipe.

    Thank you Karen!

    ReplyDelete
    Replies
    1. Oh how cool you found your way here! Thank you!

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  6. What perfect little cookies! These looks great!

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  7. Thank you for sharing at the Fabulous Friday Linky Party Karen! We hope you can join us again this week >> https://abiggreenhouse.com/the-super-fabulous-friday-linky-party-10/

    ReplyDelete

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