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Cookie Jar Gingersnaps

 Cookie Jar Gingersnaps
"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," recalls Deb Handy of Pomona, Kansas. "They're still my favorite. My 11-year-old daughter, Becky, used this recipe for a 4-H fair and won a blue ribbon."
36 ServingsPrep: 20 min. Bake: 15 min./batch


  • 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.
Nutritional Facts: 1 cookie equals 92 calories, 4 g fat (1 g saturated fat), 6 mg cholesterol, 106 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.