Ginger Creams

Angela Gray


Growing up these were one of the most requested cookies that my Mom baked. They were always a staple at Christmas. Mom always had big tins of these made and my siblings and I would always sneak extra's ! These are so moist and perfectly spiced, plus the icing just makes them perfect. These come from the 1940's Gold Medal Flour Cooky Carnival Booklet.


★★★★★ 1 vote

around 4 dozen
10 Min
10 Min


How to Make Ginger Creams


  1. ****Ingredients****

    1/4 cup shortening
    1/2 cup white sugar
    1 egg
    1/2 cup molasses
    1/2 cup water
    2 cups flour
    1/2 tsp. baking soda
    1/2 teaspoon salt
    1 teaspoon ground ginger
    1/2 teaspoon ground nutmeg
    1/2 teaspoon ground cloves
    1/2 teaspoon ground cinnamon
  2. ****Directions****

    With a mixer combine the shortening, sugar, egg, molasses. Add the water and mix till just combined, don't over beat. Mix in the flour, salt, ginger, nutmeg, cloves and cinnamon. Cover and chill for 1 hour.
    Preheat oven to 400 degrees
    Drop teaspoonfuls of dough onto lightly greased cookie sheets about 2 inches apart. Bake for about 8 minutes. Watch carefully, do not over bake !
  3. ****Creamy White Icing****

    1 Cup powdered sugar
    1/4 tsp. salt
    1/2 tsp. vanilla extract
    1 to 1 1/2 Tbsp. of milk
  4. Mix all ingredients together and add enough milk till it is just the right spreading consistency. Spread on cooled cookies with a knife or mini spatula.*** MAKE SURE cookies are cool before icing.
  5. Let icing harden a little and then pack into tins between layers of wax paper. These get even better as they age, if given the chance ! lol

Printable Recipe Card

About Ginger Creams

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Other Tag: For Kids
Hashtags: #Ginger #molasses #iced

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