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Cookie-Jar Gingersnaps

These cookies have just the right balance of spice to give them just a little “zing” when you savour them. You can make the cookies using just shortening, but I find using just butter doesn’t work as well. The ratio that I have here seems best to me, but experiment if you like.

Yield:  3 dozen cookies


  • 1/2 cup shortening
  • 1/4 cup butter
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 cups flour
  • 1 tbsp. ground ginger (1-1/2 tbsp if your ginger is not really fresh)
  • 2 tsp. baking soda
  • 1-1/2 tsp. cinnamon
  • 1 tsp. ground cloves
  • 1/2 tsp. salt
  • granulated sugar to coat cookies before baking

Preparation Procedures

  1. Preheat oven to 350 F.
  2. Cream together shortening and butter. When uniform, add sugar. Blend at medium speed (#7 on Kitchen Aid mixer) until creamy.
  3. Blend in egg and molasses.
  4. Mix flour, ginger, baking soda, cinnamon, cloves, and salt in a separate bowl and slowly mix in until just blended (#3 on mixer). You may have to stop and scrape down the sides of the bowl with a spatula. Be careful that you do not over mix the dough.
  5. Form teaspoon-sized pieces of dough into round balls.
  6. Roll in granulated sugar to coat them.
  7. Place 2 inches (5 cm) apart on ungreased cookie sheet.
  8. Bake at 350 F for 10 to 15 minutes.


  1.  Using a cookie sheet liner (parchment paper, silpat...) is a good idea.
  2. If using a dark cookie sheet, avoid rolling one side of cookies in sugar as it will burn on the bottom.
  3. If using two cookie sheets, use upper and lower oven racks. Bake for 6 minutes, alternate sheets, then bake for approximately another 5 minutes.
Tony Ferguson,
Sep 13, 2011, 6:05 PM