- 3/4 cup shortening
- 1 cup sugar
- 1 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
- Additional sugar
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg and molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well.
- Shape rounded teaspoonfuls of dough into balls. Dip one side into sugar; place sugar side up 2 in. apart on greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned and crinkly. Remove to wire racks to cool. Yield: 3-4 dozen.
Reviews for Cookie Jar Gingersnaps
Sort By :
"This cookie recipe is exactly what I was looking for! They look wonderful and taste even better. Yummy perfection!"
"I baked these cookies this fall and gave some to a friend. Needless to say she said they were the best she has ever tasted and of course requested the recipe! Excellent cookies!"
"Have made these for years now...and still our favorite!"
"I have prepared these cookies before-in fact, one of my nieces had requested these cookies back in 1996 for her 11th birthday & she'll be 27! I plan to prepare these again this week! Thank you for this recipe!"
"Yummy! First time making this type of cookie so I have nothing to compare to. My batch was crunchy and tasty!"