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Cookie Jar Gingersnaps Recipe

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This recipe for Cookie Jar Gingersnaps is from Cooking tribute to Sandra Lee Evans, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups flour
1 tablespoon ground ginger
2 teaspoons of baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup butter or shortening
1 cup white sugar
1 egg
1/4 cup molasses
** Granulated sugar for coating
Directions:
Directions:
1. Put flour, ginger, soda, cinnamon and salt into pot.
2. Cream butter until soft in medium-sized bowl; gradually add sugar creaming after each addition until mixture is fluffy.
3. Beat in egg and molasses. Sift dry ingredients over creamed mixture. Blend well.
4. Form dough into small balls by rolling them lightly, one at a time, between palms of hands.
5. Roll balls in sugar to cover entire surface; then flatten slightly. Place 1 inches apart on ungreased cookie sheets.
6. Bake in 350 oven for 12 minutes or until tops are slightly rounded, cracked, and lightly browned.
7. Remove from cookie sheet; cool completely. Store in airtight container.
Personal Notes:
Personal Notes:
Sandra and I remember eating these goodies cooked by Randy's mother and then for the past 47 years super cookies made by Sandra.

 

 

 

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