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. 

Enjoy!!!