Sweet Memories: 100 Years of Cookies
from Good
Housekeeping
1900
At the turn of the century, life was slower and simpler. Bakers relied on molasses as a key sweetener (refined sugar was usually reserved for guests). Nuts were already common in a cookie maker's pantry.
1910
Peace gave way to World War I. On the home front, the gas range began to replace coal and woodstoves, the Oreo cookie debuted, and several brands of peanut butter hit the market -- good news for kids and cookie lovers.
1920
This was a time for tearooms (thanks to Prohibition) and dainty pastries and cakes. Plus, the brownie was born -- although each bar was cut much smaller back then.
Tutti-Frutti Surprises
1930
During the Great Depression, butter was a luxury; most recipes used vegetable shortening. Electric refrigerators pushed iceboxes aside, and cookie doughs that were chilled and then sliced became popular. When the Depression ended, the butter-rich spritz cookie, a Scandinavian
Lemon Refrigerator Slices
Newspaper article from 1933
"Today We Fill Our COOKY JAR At the Eaton Cooking School: The variety sounds like a round-the-world tour — Bavarian Christmas Cakes — Norwegian Cookies — German Cookies — English Ginger Snaps — Chinese Chews — Scotch Oatmeal Tarts even to Matrimonial Cake [Date Squares]. Assembly Hall, 7th Floor, 2.30 p.m. No charge for admittance" -- Eaton's Store Ad. Winnipeg, Manitoba: Winnipeg Free Press. 3 November 1933. Page 24.
1940
While our boys were overseas fighting World War II, many wives and mothers left the kitchen and filled jobs in factories and offices by day -- but they still found time to send care packages. Sturdy roll-and-slice spirals and drop cookies were favorites; packaged chocolate chips were still a novelty.
1950
During the baby boom, cooking became easier with cake mixes, TV dinners, and Tupperware. Homemakers welcomed new ideas; the sweeter and more unusual, the better. It was fun to use "novel" ingredients like red candied cherries, instant coffee, and crushed vanilla wafers.
Walnut Triangles
1960
Boundaries were broken, no doubt about it: We landed on the moon, flew to Europe, and watched TV chef Julia Child cook French food (which led to our love affair with the Madeleine). And Cool Whip came along, so we could put away the beaters and focus on more important things.
Though they’ve been popular in Scandinavian countries for much longer, spritz cookies took America by storm in the ’60s. Thanks to a recipe in a Betty Crocker cookbook, a kitchen wasn’t complete without a cookie press
1970
Granola, the hippie health food of the 1960's, became a mainstream favorite. We experimented with flavors from different countries and so-called natural ingredients like whole grains and seeds.
Greek Sesame-Seed Twists
The delightful combination of peanut butter cookies and chocolate kisses was on every Christmas cookie platter in America during the ’70s, and for good reason.
Peanut Butter Blossoms
1980
We wanted to have it all. Business was booming, and a gourmet cookie shop appeared in every mall and on every city street; the richer and gooier the sweets, the more we loved them. We worked out in the morning, ate new Lean Cuisine dinners, and then splurged on luxe treats -- which we wanted to whip up ourselves.
Chocolate-Mint Sandwiches
1990
Eating healthy is a priority, and cookie lovers have turned to lower-fat versions of their favorite treats (think SnackWell's). Yet we still adore comfort foods -- bread pudding, meat loaf -- and retro cookies like spice bars. But if there's a way to lighten them up or increase the fiber, all the better.
Chocolate Pretzels
