Back to Cookie Jar Gingersnaps

Print Options

 
 
 

Card Sizes

 
 
 
 Print
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

Ingredients

  • 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

Directions

  • 1. In a large mixing bowl, cream the shortening and sugar. Beat in the egg and molasses. Combine flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture. Roll teaspoonfuls of dough into balls. Dip one side of each ball into sugar; place with sugar side up on a greased baking sheet. Bake at 350° for 12-15 minutes or until lightly browned and crinkly. Yield: 3-4 dozen.

Nutritional Facts

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

Reviews for Cookie Jar Gingersnaps

Sort By :

Average Rating
MY REVIEW
cleanplatter
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
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
Reviewed Jul. 20, 2017

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

MY REVIEW
Angela
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
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
Reviewed Mar. 11, 2017

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

MY REVIEW
Dawn schultz
Reviewed Mar. 7, 2017

"Can butter be used in place of shortening?"

MY REVIEW
gina.kapfhamer
Reviewed Feb. 16, 2017

"This cookie recipe tastes JUST like what my mom used to make for Christmas every year. It's a must-have at the desserts table."

MY REVIEW
jetluvs2cook
Reviewed Feb. 6, 2017

"These are good anytime of the year!!! Will make these again for sure!"

MY REVIEW
ARollins
Reviewed Jan. 2, 2017

"Big hit! Everyone loved and wanted the recipe."

Loading Image