One bite of these soft ginger cookies, and you’ll be instantly transported back to a simpler times. From our Found Recipes cookbook, the spices in these cookies were a popular combination used in baked goods of the 1900s. Their old-fashioned flavor, spread with creamy frosting for just the right amount of sweetness, tastes like a magical trip back to Grandma’s kitchen.
Both butter and shortening are used in this recipe to make the perfect texture—slightly crispy on the outside with a soft interior you can really sink your teeth into. The beautiful blend of ground ginger, nutmeg, cloves, and cinnamon give these little gems a wonderfully balanced and unmatched spicy flavor. The cookies themselves aren’t overly sweet, but topped with the luscious, buttery, creamy frosting, they are truly special.
The warm spice combination makes these a terrific choice in the fall and winter. Whether you serve them with hot chocolate or hot spiced apple cider, you’ll feel like your inside a seasonal snow globe of yumminess. Or leave a few cookies out with a glass of milk for Santa, and there will be nothing left but a few crumbs, in the morning! But these sweet treats aren’t just for the colder months, tote them with you to potlucks, soccer games, or PTO meetings—they will be devoured.
Ginger Creams
- Prep Time 25 min
- Total 2 hr 0 min
- Servings 36
- Ingredients 16
Ingredients
Cookies
- 1/2 cup granulated sugar
- 1/3 cup vegetable shortening or butter, softened
- 1/2 cup mild-flavor (light) or full-flavor (dark) molasses
- 1/2 cup water
- 1 egg
- 2 cups Gold Medal™ All Purpose Flour
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
Frosting
- 3 cups powdered sugar
- 1/3 cup butter, softened
- 1 to 2 tablespoons milk
- 1 1/2 teaspoons vanilla
Instructions
-
Step1In large bowl, beat granulated sugar, shortening, molasses, water and egg with electric mixer on medium speed until well blended. Stir in remaining cookie ingredients. Cover and refrigerate at least 1 hour.
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Step2Heat oven to 400°F. Line 2 cookie sheets with cooking parchment paper.
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Step3Onto cookies sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
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Step4Bake one cookie sheet 7 to 9 minutes or until almost no indentation remains when touched. Cool 1 minute; remove from cookie sheet to cooling rack. Repeat with second cookie sheet.
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Step5Onto completely cooled cookie sheets, continue forming and baking cookies as directed in Steps 3 and 4.
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Step6In large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed until blended. Beat in 1 tablespoon of the milk and the vanilla. Gradually beat in just enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost tops of cookies.
Nutrition
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 130
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 1 1/2g
- 8%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 55mg
- 2%
- Potassium
- 80mg
- 2%
- Total Carbohydrate
- 22g
- 7%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 15g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
