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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. 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
    3 dozen

Ingredients

  • 3/4 cup shortening
  • 1 cup plus 2 tablespoons sugar, divided
  • 1 large egg, room temperature
  • 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.

Test Kitchen Tips
  • Because shortening melts at a higher temperature than butter, it’s useful for baking cookies that you want to have a nice uniform shape.
  • For easy cleanup, spritz the measuring cup with a little cooking spray before measuring sticky ingredients like honey and molasses.
  • All of these recipes deserve a spot in your recipe box.
  • Nutrition 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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    Reviews

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    Average Rating:
    • Sara
      Apr 18, 2020

      Very tasty! I didn’t have shortening so I substituted with butter. Crispy edge and soft center! Recipe is a keeper!

    • tammycookblogsbooks
      Dec 22, 2019

      I misplaced my gingersnap cookie recipe and found these to try. Gingersnaps are one of my favorite cookies and they turned out good.

    • tammycookblogsbooks
      Dec 22, 2019

      I misplaced my gingersnap cookie recipe and found these to try. Gingersnaps are one of my favorite cookies and they turned out good.

    • stjohnj
      Oct 15, 2019

      Delicious! First time making this recipe. I have always made the Dipped Gingersnap recipe which always get raves and requests. These are awesome without being dipped. I am using them to make the Pumpkin Mousse recipe from Taste of Home. As always your recipes don't disappoint!!!

    • Latosha
      Feb 19, 2019

      I have made these delicious and crispy cookies twice!!! I am munching on a few right now. My husband doesn't like gingerbread or any type of spiced cookies, but he really enjoys these. Thank you so much for sharing this recipe.

    • Travlnbard
      Dec 14, 2018

      I use butter flavored Crisco and these are my family's very favorite cookie.

    • Abby
      Nov 8, 2018

      Follow the recipe exactly and they are wonderful! I made them a second time with modifications: I used a gluten-free 1-1 flour blend (my first time trying it) and used a mix of crisco and butter since I was low on crisco. They ended up VERY crispy, I'm sure it was a combination of substituting both items. But for those who like a super snappy gingersnap, give it a try!

    • Marley
      Jul 23, 2018

      I made this recipe as my daughter has a new found love for Gingerbread cookies. I was able to whip up a batch of these in 30-45min including time for them to cool enough to be eaten. My first tray had a dozen and by the time the second tray was done I only has 5cookies left on the tray. I see these becoming a big hit during the holidays and whenever I want to whip up a quick batch of cookies.

    • Reenwad
      Mar 15, 2018

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

    • bschuck
      Feb 25, 2018

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