Cookie Jar Gingersnaps

“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

Cookie Jar Gingersnaps
Cookie Jar Gingersnaps
Cookie Jar Gingersnaps
Servings Prep Time Cook Time
36cookies 20 minutes 15 minutes/batch
Servings Prep Time
36cookies 20 minutes
Cook Time
15 minutes/batch
Ingredients
Portions: cookies
Units:
Ingredients
Portions: cookies
Units:
Instructions
  1. 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.
  2. 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.
Recipe Notes

Test Kitchen Tips

  • Because shortening melts at a higher temperature than butter, it’s useful for baking cookies that you want to have a nice uniform shape.
  • For easy cleanup, spritz the measuring cup with a little cooking spray before measuring sticky ingredients like honey and molasses.

Nutrition Facts

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