The Busy Bean

Cookie Jar Gingersnaps

This is my grandma’s recipe. It’s a chewy soft gingersnap… so maybe we should call them cookie jar gingerchews? Nah, it just doesn’t have the same ring to it.Cookie Jar Gingersnaps

3/4 c. shortening
1 c. sugar
1 egg
1/4 c. molasses
2 c. flour
2 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. salt
additional sugar

Preheat oven to 350°. Cream together shortening & sugar. Beat in egg and molasses. Combine dry ingredients & gradually add to creamed mixture. Roll teaspoonfuls of dough into a ball. Dip one side of each ball into sugar; place with sugar side up on a greased baking sheet. Bake for 10-12 minutes or until lightly browned and crinkly. The longer you cook them the crispier they will get. If you want them soft and chewy, take them out when you think they are not quite done. Let them cool for about 3-5 minutes on the baking sheet, then remove them to a wire rack to finish cooling. Yield 3-4 dozen.

If you want your cookies extra chewy, use 1/2 c. white sugar and 1/2 c. packed brown sugar. I like to use sanding sugar (or coarse sugar) on top of mine to give it a little crunchy bite. Also, it’s just prettier.

One Thought on “Cookie Jar Gingersnaps

  1. Pingback: The Busy Bean · Eggnog Ice Cream

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