Cookie Jar Gingersnaps Recipe
Cookie Jar Gingersnaps Recipe photo by Taste of Home
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Cookie Jar Gingersnaps Recipe

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My grandma kept two cookie jars in her pantry. One of the jars, which I now have, always had these crisp and chewy gingersnaps in it. They're still my favorite cookie recipe. My daughter, Becky, used this recipe for a 4-H fair and won a blue ribbon. —Deb Handy, Pomona, Kansas
TOTAL TIME: Prep: 20 min. Bake: 15 min./batch
MAKES:36 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min./batch
MAKES: 36 servings


  • 3/4 cup shortening
  • 1 cup plus 2 tablespoons sugar, divided
  • 1 large egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Nutritional Facts

1 cookie: 92 calories, 4g fat (1g saturated fat), 5mg cholesterol, 106mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.


  1. Preheat oven to 350°. Cream shortening and 1 cup sugar until light and fluffy. Beat in egg and molasses. In another bowl, combine next five ingredients; gradually add to creamed mixture and mix well.
  2. Shape level tablespoonfuls of dough into balls. Dip one side into remaining sugar; place 2 in. apart, sugary side up, on greased baking sheets. Bake until lightly browned and crinkly, 12-15 minutes. Remove to wire racks to cool. Yield: 3 dozen.
Originally published as Cookie Jar Gingersnaps in Taste of Home February/March 1994, p63

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Angela User ID: 9150932 265041
Reviewed Apr. 23, 2017

"Great recipe! I've made them 3 times now, first time I made it exactly as the recipe calls for, I have never used shortening for cookies before. Second time I used 1/2 cup shortening and 1/4 butter, which we really liked. Third time I kicked up the spices more ground ginger, and add nutmeg, clove and cayenne! Yum, yum, yum!"

Andelee User ID: 8660341 264285
Reviewed Apr. 4, 2017

"I just made these and they were excellent! I did use butter instead of shortening and substituted the molasses for Golden Syrup. Don't think they are going to last long in my cookie jar!"

LauraManning User ID: 968398 263352
Reviewed Mar. 11, 2017

"Made it with coconut sugar. Dipped in refined sugar for the outer crunch. Really good!"

Dawn schultz User ID: 8939005 263158
Reviewed Mar. 7, 2017

"Can butter be used in place of shortening?"

gina.kapfhamer User ID: 8717427 261401
Reviewed Feb. 16, 2017

"This cookie recipe tastes JUST like what my mom used to make for Christmas every year. It's a must-have at the desserts table."

jetluvs2cook User ID: 1675049 260903
Reviewed Feb. 6, 2017

"These are good anytime of the year!!! Will make these again for sure!"

ARollins User ID: 4935279 259038
Reviewed Jan. 2, 2017

"Big hit! Everyone loved and wanted the recipe."

reciperepresentative User ID: 8624996 257824
Reviewed Dec. 7, 2016

"I made these as part of the TOH cookie Countdown to Christmas. I ended up using some leftover cinnamon and sugar to roll them in and the turned out like Snickerdoodle Gingersnaps, a happy discovery. Thank you for creating and sharing :)"

mrsh318 User ID: 3583996 256835
Reviewed Nov. 15, 2016

"Absolutely scrumptious and delicious! Bringing to school for my students. Very soft and easy to make."

Kathy H User ID: 859463 256814
Reviewed Nov. 15, 2016

"just got the magazine, made these cookies, YUM!!!!!!!!!!!!!! will have to double the recipe next time, thanks"

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