Cookie Jar Gingersnaps

My mom kept two cookie jars in her pantry. One of the jars, which I now have, always had these crisp and chewy gingersnaps in it. They’re still my favorite cookie recipe.

Ingredients

  • 3/4 cup shortening
  • 1 cup plus 2 tablespoons sugar, divided
  • 1 large egg, room temperature
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Directions

  • Preheat oven to 350°. Cream shortening and 1 cup sugar until light and fluffy. Beat in egg and molasses. In another bowl, combine next five ingredients; gradually add to creamed mixture and mix well.
  • Shape level tablespoonfuls of dough into balls. Dip one side into remaining sugar; place 2 in. apart, sugary side up, on greased baking sheets. Bake until lightly browned and crinkly, 12-15 minutes. Remove to wire racks to cool.

Test Kitchen Tips Because shortening melts at a higher temperature than butter, it’s useful for baking cookies that you want to have a nice uniform shape. For easy cleanup, spritz the measuring cup with a little cooking spray before measuring sticky ingredients like honey and molasses.

Nutrition Facts

1 cookie: 92 calories, 4g fat (1g saturated fat), 5mg cholesterol, 106mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.

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