Cookie Jar Gingersnaps
Total TimePrep: 20 min. Bake: 15 min./batch
- 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
- 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
Nutrition Facts1 cookie: 92 calories, 4g fat (1g saturated fat), 5mg cholesterol, 106mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.
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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!!!
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.
Dec 14, 2018
I use butter flavored Crisco and these are my family's very favorite cookie.
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!
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.
Mar 15, 2018
Why is this listed under "low carb" recipes? Not even close to being low carb!
Feb 25, 2018
Wonderful recipe! They are great with a tall ice cold glass of milk!
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.
Jan 26, 2018
All the gingersnap lovers in the family liked these cookies. I will make a double batch next time.
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.