Cookie Jar Gingersnaps Recipe

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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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5 34 34
Publisher Photo
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
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch

Ingredients

  • 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

Directions

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.
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

Nutritional Facts

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

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  • 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
  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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Reviews forCookie Jar Gingersnaps

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Reenwad User ID: 3002364 285099
Reviewed Mar. 15, 2018

"Why is this listed under "low carb" recipes? Not even close to being low carb!"

MY REVIEW
bschuck User ID: 3529989 284256
Reviewed Feb. 25, 2018

"Wonderful recipe! They are great with a tall ice cold glass of milk!"

MY REVIEW
Saudbox User ID: 103075 283005
Reviewed Jan. 31, 2018

"Make these all the time, love them the way they are reason for the 5 stars, but I am known to change them up, I sub white sugar for brown and do 1/2 tsp of ginger and 1/2 tsp cloves. I also at Christmas time dip 1/2 the cookie in melted white chocolate, shortening mix . Thx Deb for a great recipe."

MY REVIEW
bhlovecooking User ID: 7101090 282717
Reviewed Jan. 26, 2018

"All the gingersnap lovers in the family liked these cookies. I will make a double batch next time."

MY REVIEW
cleanplatter User ID: 6827784 279667
Reviewed Dec. 20, 2017

"Been making a double batch of these every Christmas for 65 years. I add a teaspoon of cloves. My recipe came from "The Old Settlement Cookbook" which I received as a wedding present. I roll "aggy" (from the days of marble playing) size balls in red and green sugars before baking."

MY REVIEW
mrkcook User ID: 8304672 276999
Reviewed Oct. 30, 2017

"Turned out nice (a little crispier than I was hoping for -- but they are gingersnaps). Chose this recipe because it used shortening (versus waiting for butter to soften)."

MY REVIEW
2124arizona User ID: 845443 269716
Reviewed Jul. 20, 2017

"Nothing beats a good old-fashioned ginger snaps like these!! They're wonderful!!"

MY REVIEW
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!"

MY REVIEW
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!"

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

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

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