cookie jar ginger snaps
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!
prep time
2 Hr 15 Min
cook time
1 Hr
method
Bake
yield
Ingredients
- 2 cups all purpose flour
- 1 tablespoon powdered ginger
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup butter or margarine
- 1 cup white sugar
- 1/4 cup dark molasses
- 1 - egg
- 1/4 cup finely chopped crystallized ginger
- 1/4 cup raw or decorator's (large crystal) sugar
How To Make cookie jar ginger snaps
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Step 1Sift dry ingredients together in medium-size bowl.
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Step 2Cream shortening with sugar till fluffy. Stir in egg and molasses.
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Step 3Add dry ingredients and crystallized ginger till mixed (do not over-mix).
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Step 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.
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Step 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.
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Step 6Bake 10-12 minutes till golden and well-set. Cool on racks. Makes about 4 dozen 2" cookies. Store in canister or cookie jar!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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