Cookie Jar Gingersnaps
"Heidi Patterson /National IT"
Serves | Prep Time | Cook TimeWhy I Love This Recipe
This was my grandmother’s recipe. I remember being so excited when she’d make these and I got to be her helper and roll the dough. Years later when I’d make these, my children became the helpers. Even though they’re now grown, they still want to help roll the dough.
Ingredients You'll Need
2 cups flour
1 Tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon salt
¾ cup shortening
1 cup sugar
1 egg
¼ cup molasses
Granulated sugar (for rolling cookies in)
Directions
Mix flour, ginger, baking soda, cinnamon and salt in bowl and set aside.
In a separate bowl, mix shortening until soft. Gradually add sugar; mixing after each addition until fluffy. Mix in egg and molasses. Add dry ingredients and mix well. Chill dough for 20-30 minutes.
Form teaspoonful of dough into small balls by rolling them lightly by hand. Roll dough balls in granulated sugar to cover entire surface and place 2 inches apart on an ungreased cookie sheet.
Bake at 350 degrees for 12-15 minutes or until tops are slightly rounded, crackly and lightly browned.
Remove from cookie sheet and cool on wire rack.
