Taste of Home
Cookie Jar Gingersnaps
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
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3/4 cup shortening
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1 cup plus 2 tablespoons sugar, divided
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1 large egg, room temperature
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1/4 cup molasses
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2 cups all-purpose flour
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2 teaspoons baking soda
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1-1/2 teaspoons ground ginger
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
Directions
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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.
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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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