Cookie Jar Gingersnaps

Name: Cookie Jar Gingersnaps
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 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

TOTAL TIME: Prep: 20 min. Bake: 15 min./batch YIELD: 3 dozen.

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 cookies. My daughter used this recipe for a 4-H fair and won a blue ribbon. —Deb Handy, Pomona, Kansas

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

1. Preheat oven to 350°. Cream shortening and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, combine next 5 ingredients; gradually add to creamed mixture and mix well.
2. Shape level tablespoons of dough into balls. Dip 1 side of each ball 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.

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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