Wartime Ration Cookies

🍪 Wartime Ration Cookies Recipe

Makes about 24 cookies

📜 History in Brief

During wartime, staples like butter, sugar, eggs, and fresh milk were in short supply. Home bakers substituted or stretched ingredients using pantry staples like shortening, oats, molasses, and vinegar to create desserts that didn’t rely on luxury items.

🧂 Ingredients:

1 cup brown sugar (or white sugar if brown wasn’t available)

1/2 cup shortening (or margarine/lard)

1/2 cup water

1 tsp baking soda

1 tbsp vinegar (helps the soda act like an egg replacement)

2 cups flour

1/2 tsp salt

1/2 tsp cinnamon (optional)

1/4 tsp nutmeg (optional)

1 cup raisins or chopped dates

1/2 cup rolled oats or shredded coconut (optional but traditional)

🥣 Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease or line a baking sheet with parchment paper.

2. In a mixing bowl, cream together the brown sugar and shortening until smooth.

3. In a small bowl, mix the water, baking soda, and vinegar. Let it fizz, then add it to the sugar mixture.

4. Stir in the flour, salt, and optional spices until a soft dough forms.

5. Fold in raisins (or other dried fruit), and if using, add oats or coconut for extra texture.

6. Drop rounded spoonfuls onto the prepared baking sheet.

7. Bake for 10–12 minutes, or until the edges are golden brown. Let cool on a wire rack.

📝 Notes:

No eggs or butter were used due to rations, but vinegar and baking soda worked as leaveners.

These cookies were often sent to soldiers, so they were designed to stay fresh for a while.

For a modern twist, you can add a handful of chopped nuts or a pinch of clove.