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
  • 1/4 c
    finely chopped crystallized ginger
  • 1/4 c
    raw or decorator's (large crystal) sugar

How to Make Cookie Jar Ginger Snaps


  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!

Printable Recipe Card

About Cookie Jar Ginger Snaps

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

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