Cookie Jar Ginger Snaps

Connie Tucker

By
@justshootme

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!


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Prep:

2 Hr 15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

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

Directions Step-By-Step

1
Sift dry ingredients together in medium-size bowl.
2
Cream shortening with sugar till fluffy. Stir in egg and molasses.
3
Add dry ingredients and crystallized ginger till mixed (do not over-mix).
4
Turn 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.
5
Preheat 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.
6
Bake 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