Cookie Jar Cookies

Cookie Jar Cookies
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Since I was a young girl, baking cookies is one of my favorite holiday traditions. Over the years I have lost some recipes, found some new ones and begged for some! These two recipes have remained favorites for many, many years. My children love baking them with me and I always have to make extra to make sure we have enough to give away. Both recipes can be doubled, or tripled.


Gingersnaps have become a tradition at our house. Each year I make tins of them for family members, and extra to have on hand at the house. There is no comparison to store-bought gingersnaps. The crispiness and the flavor are wonderful. We have rolled our dough in colored sugar as well as plain. It's a little bit messy but they turn out nice, and the kids have a great time! You can store them in tins, cookie jars, cellophane bags for giving or on trays. They stay crispier if they are airtight and not combined with other cookies.


2 cups flour

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. ginger

1/2 tsp. salt

1/2 tsp. ground cloves

3/4 cup shortening

1 cup sugar

2 tablespoons molasses

1 egg

Combine flour, soda, spices and salt. Beat shortening for 30 seconds, add sugar and beat until fluffy. Add molasses and egg. Beat til combined. Add dry mix and beat on low until combined. Shape into 1 1/2 inch balls, roll in granulated sugar, and place 3 inches apart on ungreased cookie sheets. Bake at 350 degrees for 15 minutes or until light-brown. Cool on racks. Makes 20. Note: I also make tiny gingersnaps and shape the balls into barely one inch in size.

Pantry Cookies

This is hands down my most requested cookie from family members. The great thing about this recipe is you can substitute AS LONG as the quantities remain the same. I often put in 1/2 cup of nuts, and reduce chocolate chips to 1/2 cup. Or increase the coconut. The 1 cup cereal can be any type of cereal. I have not used fruit flavored, but I have used granola, crispy rice, corn flakes, and bran flakes. The key is to crush whatever kind of cereal you use. This cookie is crispy yet chewy. I give them in tins with circles of wax paper between layers.


1 cup butter or margarine

1 cup granulated sugar

1 cup brown sugar, packed

1 egg

1 cup vegetable oil

1 tsp. vanilla extract

1 cup oatmeal, old fashioned or instant

1 cup crushed cereal, flakes, crispy types; anything crunchy

1/2 cup coconut

1 cup chocolate chips

3 1/2 cups flour

1 tsp. baking soda

1 tsp. salt

granulated sugar

Preheat oven to 325 degrees. In a large bowl cream, butter and sugars. Add egg, oil, and vanilla; beat well. Stir in next 5 ingredients. Sift flour, baking soda and salt into mixture. Mix well. Shape into 1 1/2 inch balls. Roll in sugar and place on ungreased baking sheets. Flatten with a fork dipped in cold water, or the sugar. Bake 10-12 minutes or until lightly browned around edges. Cool on sheets partway before removing to wire racks. Makes about 8 dozen.


About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at


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