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Cookie Jar Gingersnaps

Saved in 5 recipe boxes and 3 cookbooks
add your photo of this recipe! Cookie Jar Gingersnaps

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.













Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium


2cups flour, all-purpose
¾cup vegetable shorteningVideo *
1tablespoon ginger ground
1cup sugarVideo
2teaspoons baking sodaVideo
1each eggVideo
teaspoons cinnamonVideo ground
¼cup molasses
½teaspoon cloves ground
½teaspoon salt
* not incl. in nutrient facts


Preheat oven to 350℉ (180℃).

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 ¾ 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: 2015-02-09




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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?

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