Cookie Jar Ginger Snaps

Name: Cookie Jar Ginger Snaps
Prep time: 2 h 15 min
Cook time: 1 h
Total time: 3 h 15 min
Cuisine: Chinese
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

By Connie Tucker
@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!

Rating:

★★★★★ 1 vote5

Comments:

6 Comments

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
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How to Make Cookie Jar Ginger Snaps

Step-by-Step

Sift dry ingredients together in medium-size bowl.
Cream shortening with sugar till fluffy. Stir in egg and molasses.
Add dry ingredients and crystallized ginger till mixed (do not over-mix).
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.
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.
Bake 10-12 minutes till golden and well-set. Cool on racks. Makes about 4 dozen 2" cookies. Store in canister or cookie jar!