Cookie Jar Gingersnaps

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Gingersnaps are always liked by us, because of the classic tangy flavor. Make your own freshly baked cookies at home, they taste better and fresher.

 
  
. Prep
20 min.
Cook
25 min.
Ready In
45 min.
36 servings
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
 
Metric measurements

Ingredients

2cups flour, all-purpose
3/4cup vegetable shorteningVideo *
1tablespoon ginger ground
1cup sugarVideo
2teaspoons baking sodaVideo
1each eggVideo
1 1/2teaspoons cinnamonVideo ground
1/4cup molasses
1/2teaspoon cloves ground
1/2teaspoon salt
* not incl. in nutrient facts

Directions

Preheat oven to 350 degrees F.

Into a medium bowl, sift together flour, ginger, baking soda, cinnamon, cloves, and salt.

In a large bowl with electric mixer, beat shortening until soft, 1 minute.

Gradually add sugar and continue beating until mixture is light and fluffy.

Beat in egg and molasses until well-blended.

Stir in flour mixture until completely mixed.

Place a little sugar in a medium bowl.

Scoop out heaping teaspoonfuls of mixture.

Using your palms, roll into 3/4-inch balls and drop into the sugar.

Roll to cover the surgace completely; then place balls 2 inches apart on ungreased baking sheets.

Bake until cookies are slightly rounded and tops appear lightly browned and crackles.

Remove baking sheets to wire racks to cool slightly.

The, using a metal pancake turner or palette knife, remove cookies to wire racks to cool completely.

Repeat with remaining cookie dough and sugar.

Store in airtight containers.

First published: last updated: 2014-08-02

 
 
 
 
 
 
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Nutrition Facts

Serving Size 17g (0.6 oz)
Amount per Serving
Calories 553% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 66mg 3%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?