Ginger Creams

5
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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Yields: 3 dozen
Prep:
15 Min
Cook:
10 Min
Method:
Bake

Ingredients

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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

How to Make Ginger Creams

Step-by-Step

  • 1Mix thoroughly shortening, sugar until blended; add egg, molasses and water with mixer. Stir in remaining ingredients, except frosting. Cover; chill 1 hour.
  • 2Heat 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.
  • 3Vanilla Butter Frosting:

    Blend butter and sugar. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency.
  • 4Frost 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!

Printable Recipe Card

About Ginger Creams

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




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