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
Taste of Home
|Servings||Prep Time||Cook Time|
|36cookies||20 minutes||15 minutes/batch|
- 3/4 cup shortening
- 1 cup plus 2 tbsp sugar divided
- 1 large egg room temperature
- 1/4 cup molasses
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1-1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 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.
- 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.
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.
1 cookie: 92 calories, 4g fat (1g saturated fat), 5mg cholesterol, 106mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.