Cookie Jar Gingersnaps
Gingersnap Cookies just like grandma used to make with the perfect crackly top.
Prep Time30 minutes mins
Cook Time12 minutes mins
Total Time42 minutes mins
Course: Dessert
Cuisine: Canadian/American
Keyword: gingersnap cookies, gingersnaps
Servings: 3 dozen
- 2 cups sifted all purpose flour
- 1 Tbsp ground ginger
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup shortening
- 1 cup white sugar + extra for dipping
- 1 large egg
- 1/4 cup molasses
Preheat oven to 350 degrees and arrange racks with one in the middle and one in the upper third of the oven.
Combine flour, ginger, baking soda, cinnamon and salt.
Cream shortening and gradually add sugar, beating until fluffy. Add egg and molasses and beat until blended.
Sift dry ingredients over creamed mixture and beat until smooth.
Roll dough into balls and dip into sugar on one side. Place sugar side up on an ungreased baking sheet about 2 inches apart.
Bake for 12 minutes. Switch pan locations at halfway point if desired to ensure both sheets cook evenly.