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Cookie Jar Gingersnaps Recipe

Cookie Jar Gingersnaps Recipe

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 YIELD:36 servings


  • 3/4 cup shortening
  • 1 cup sugar
  • 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
  • Additional sugar


  • 1. 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.
  • 2. 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.