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

  • 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

  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!

Printable Recipe Card

About Ginger Creams

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



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