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


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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

How to Make Cookie Jar Ginger Snaps


  • 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!

Printable Recipe Card

About Cookie Jar Ginger Snaps

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

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