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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
  • Total Time
    Prep: 20 min. Bake: 15 min./batch
  • Makes
    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

Directions

  • 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.
  • All of these recipes deserve a spot in your recipe box.
  • 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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    Reviews

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    Average Rating:
    • Pat
      Oct 5, 2020

      The perfect cookie ... just the right blend of crunch and chew. My family can't seem to get enough of these and they were very easy to make. My oven took 15 minutes per batch using a baking stone.

    • Sara
      Apr 18, 2020

      Very tasty! I didn’t have shortening so I substituted with butter. Crispy edge and soft center! Recipe is a keeper!

    • tammycookblogsbooks
      Dec 22, 2019

      I misplaced my gingersnap cookie recipe and found these to try. Gingersnaps are one of my favorite cookies and they turned out good.

    • tammycookblogsbooks
      Dec 22, 2019

      I misplaced my gingersnap cookie recipe and found these to try. Gingersnaps are one of my favorite cookies and they turned out good.

    • stjohnj
      Oct 15, 2019

      Delicious! First time making this recipe. I have always made the Dipped Gingersnap recipe which always get raves and requests. These are awesome without being dipped. I am using them to make the Pumpkin Mousse recipe from Taste of Home. As always your recipes don't disappoint!!!

    • Latosha
      Feb 19, 2019

      I have made these delicious and crispy cookies twice!!! I am munching on a few right now. My husband doesn't like gingerbread or any type of spiced cookies, but he really enjoys these. Thank you so much for sharing this recipe.

    • Travlnbard
      Dec 14, 2018

      I use butter flavored Crisco and these are my family's very favorite cookie.

    • Abby
      Nov 8, 2018

      Follow the recipe exactly and they are wonderful! I made them a second time with modifications: I used a gluten-free 1-1 flour blend (my first time trying it) and used a mix of crisco and butter since I was low on crisco. They ended up VERY crispy, I'm sure it was a combination of substituting both items. But for those who like a super snappy gingersnap, give it a try!

    • Marley
      Jul 23, 2018

      I made this recipe as my daughter has a new found love for Gingerbread cookies. I was able to whip up a batch of these in 30-45min including time for them to cool enough to be eaten. My first tray had a dozen and by the time the second tray was done I only has 5cookies left on the tray. I see these becoming a big hit during the holidays and whenever I want to whip up a quick batch of cookies.

    • Reenwad
      Mar 15, 2018

      Why is this listed under "low carb" recipes? Not even close to being low carb!