Cookie Jar Gingersnaps Recipe
- 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
- 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.
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
"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)."
"Nothing beats a good old-fashioned ginger snaps like these!! They're wonderful!!"
"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!"
"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!"
"Made it with coconut sugar. Dipped in refined sugar for the outer crunch. Really good!"
"Can butter be used in place of shortening?"
"These are good anytime of the year!!! Will make these again for sure!"
"Big hit! Everyone loved and wanted the recipe."