Ginger Creams

Angela (Grammy) Derby

By
@Angela_Derby

These little gems are my hubby's favorite cookie! They're light with great flavor, without being overpowering, much like little gingerbread cakes. I'm going back to my big, red Betty Crocker cookbook, and not just for the recipe, but for the wonderful memories that accompany it.


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Serves:

Yields: 3 dozen

Prep:

15 Min

Cook:

10 Min

Method:

Bake

Ingredients

COOKIE INGREDIENTS:

1/3 c
shortening
1/2 c
sugar
1
egg
1/2 c
molasses
1/2 c
water
2 c
all purpose flour
1 tsp
ground ginger
1/2 tsp
salt
1/2 tsp
baking soda
1/2 tsp
ground nutmeg
1/2 tsp
ground cloves
1/2 tsp
ground cinnamon

VANILLA ICING:

2 Tbsp
butter, softened
1 1/2 c
confectioners' sugar
3/4 tsp
vanilla extract
1-2 Tbsp
milk

Directions Step-By-Step

1
Mix thoroughly shortening, sugar until blended; add egg, molasses and water with mixer. Stir in remaining ingredients, except frosting. Cover; chill 1 hour.
2
Heat oven to 400'F.

Drop dough by teaspoonfuls, 2 inches apart onto ungreased baking sheet. Bake 7-8 minutes or until almost no imprint remains when touched with finger. Immediately remove from baking sheet; cool.
3
Vanilla Butter Frosting:

Blend butter and sugar. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency.
4
Frost cooled cookies and get ready for a real treat! Store in an airtight container after frosting dries; put waxed paper between layers.

These actually get more moist and taste even better the next day!

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American