Cookie Jar Ginger Snaps

Connie Tucker


A very nice nurse at a nearby hospital gave me her recipe when I complimented her at a hospice meeting many years ago. Since then I have tweaked it, and people ask me for MY recipe now! You can customize this to your liking and tolerance for ginger. I like them HOT and SWEET and that crystallized (candied) ginger really makes these cookies unique!

★★★★★ 1 vote
2 Hr 15 Min
1 Hr


2 c
all purpose flour
1 Tbsp
powdered ginger
2 tsp
baking soda
1 tsp
1/2 tsp
3/4 c
butter or margarine
1 c
white sugar
1/4 c
dark molasses
1/4 c
finely chopped crystallized ginger
1/4 c
raw or decorator's (large crystal) sugar


1Sift dry ingredients together in medium-size bowl.
2Cream shortening with sugar till fluffy. Stir in egg and molasses.
3Add dry ingredients and crystallized ginger till mixed (do not over-mix).
4Turn out dough onto an 18-inch long sheet of plastic wrap or aluminum foil, pressing to a 1-inch-thick slab, and wrap completely. Place on a plate, and refrigerate at least 2 hours or until dough is stiff.
5Preheat oven to 350°.
Pull off pieces of chilled dough, and roll into balls the size of a walnut. Roll each in raw sugar and arrange on cookie sheet, pressing slightly to flatten.
6Bake 10-12 minutes till golden and well-set. Cool on racks. Makes about 4 dozen 2" cookies. Store in canister or cookie jar!

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Chinese