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Cookie Jar Gingersnaps

Gingersnap Cookies just like grandma used to make with the perfect crackly top.
Prep Time30 mins
Cook Time12 mins
Total Time42 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.