Friday, December 21, 2012

Cookie Jar Gingersnaps

When I was in grade school back in the not-quite-dark ages, we used to get these saucer-sized, rich-with-molasses and rolled in sugar, crackle-topped cookies every now and then for dessert with school lunch.  I loved them. They had that crunchy-stiff outer edge and a slightly chewy middle... yum. Once I learned to bake, I started looking for a recipe and this one is about the closest I've found.

It also has the benefit of being relatively quick and doesn't require a lot of complicated fiddling.  I don't make them hand-sized, because that's a LOT of cookie - and the big ones don't fit in a normal-sized coffee mug. ;-)

Cookie Jar Ginger Snaps
Cream together
  • 1/2 c. soft shortening (butter flavor Crisco works well)
  • 2 c. sugar 
Beat in:
  • 2 eggs
  • 1/2 c molasses (blackstrap, or the darkest you can find unless you like a lighter cookie)
Sift together... and then add to moist ingredients and blend well:
  • 4 c. flour
  • 2 T. ginger
  • 1/2 t. salt
  • 2 t. cinnamon
  • 2 1/2 t. baking powder
Roll into balls the size of a walnut.  Roll in white sugar.  Place 2 1/2" apart on parchment paper lined cookie sheet.  Bake at 350' for 12-15 minutes.  Store in airtight container.  Yield: 4-5 dozen.
Molasses-y goodness
My sister always asks for these in lieu of a Christmas present; she's the sugar cookie baker in the family, so we swap! They're good right out of the oven, but the spices get stronger as they're stored - so they get better and better until they're gone - they keep well and they don't crumble when packed up and sent USPSing across country, either. 



Fort Western Stores said...

Those sound absolutely delicious!

SunnySD said...

They are pretty yummy :)

Kellie said...

If I had some crisco I'd make them today! Can't wait to make them.

buckpony said...

OOOOOO - thank you, thank you, thank you for posting this recipe!!! You are awesome!! Can't wait to try it!!

Hope you had a wonderful Christmas and very Happy New Year!! Here's to an awesome 2013!