Welcome to another delightful recipe from the cookie recipe archives! Today, I’m diving into the world of ginger cream cookies—a soft, spiced cookie that’s perfect for any occasion. Whether you’re experienced or new to baking, this recipe is designed to be easy and foolproof.

Ginger Cream Cookies are the perfect cookie for the holidays or anytime you want a special treat. These soft cookies have a lemony buttercream that perfectly complements the ginger and spices of the cookies!
This vintage cookie recipe brings back memories of Mom’s kitchen and is a holiday favorite!

The Purpose of Using Molasses

You notice the recipe includes molasses as one of the ingredients. Don’t freak out; it’s easily found in the grocery store. I’ve added a link to it in the recipe card below.

Molasses is an important ingredient for these ginger cream cookies and provides depth and richness to the flavor. I use Grandma’s brand, which is easily found in the supermarket. When baking with molasses, it adds flavor depth and contributes to moisture retention, which enhances the chewiness of the cookie.

Tips for Perfect Ginger Creams

  1. Use the spoon and level method for measuring flour to avoid adding too much, which can make the cookies dense.
  2. Ensure the butter and egg are at room temperature for easier mixing and better texture.
  3. Don’t skip chilling the dough; it prevents spreading and keeps the cookies thick and soft.
  4. After chilling, if it still feels too sticky, extend the chilling time or add a bit more flour.
  5. Keep an eye on the cookies while baking. When you take them out of the oven, they should be set around the edges but still soft in the center.

How to Bake Ginger Cream Cookies

  1. Gather and measure all the ingredients before you start mixing.
  2. Mix the sugar, egg, room-temperature shortening, water, and molasses in a large bowl with a hand mixer on low. In a separate bowl, mix the flour, salt, baking soda, and spices. Add the dry ingredients to the wet and blend well. Refrigerate the dough for 1 hour.
  3. Preheat the oven to 400° F. Line a baking sheet with parchment paper. Using a small cookie scoop or spoon, drop cookie dough balls onto the baking sheet, leaving about 2 inches between each ball. Bake at 400° for about 9 minutes. Cookies are done when lightly pressed and no imprint is left. Remove from oven, let cool for a couple of minutes, and frost while the cookies are still slightly warm if you want more of a glaze effect.

Storing Baked Ginger Creams

  • To store baked, frosted cookies, keep in an airtight container in the refrigerator for up to 3 days.
  • If freezing, it’s best to freeze them unfrosted. Allow cookies to cool completely. Line a cookie sheet with parchment paper and arrange the cookies in a single layer. Freeze for about 2 hours, then transfer to an airtight container. Add a layer of wax paper between the cookies to keep them from freezing together.

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Ginger Cream Cookies

Old Fashioned spiced ginger cream cookies with a simple lemon frosting. A great Christmas cookie, just like grandma made.
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Course: Dessert for One
Cuisine: American
Prep Time: 8 minutes
Cook Time: 9 minutes
Chill Time: 1 hour
Servings: 4 persons
Calories: 213kcal
Author:Sydney Dawes

Ingredients

Cookie Dough

  • ¼ cup shortening Crisco
  • 2 tablespoons sugar
  • 1 egg yolk
  • 2 tablespoons unsulphured molasses
  • 2 tablespoons cup water
  • ¾ cup all-purpose flour
  • teaspoon teaspoon salt
  • ½ teaspoon teaspoon baking powder
  • ¼ teaspoon easpoon ground ginger
  • teaspoon teaspoon nutmeg
  • teaspoon teaspoon cinnamon

Lemon Icing

  • 1 tablespoon butter softened
  • ¼ cup powdered sugar
  • 2 teaspoons heavy cream
  • 2 teaspons lemon juice

Instructions

  • In a large bowl mix together with a hand mixer on low the sugar, egg, room temperature shortening, water, and molasses.
  • In a separate bowl mix together the flour, salt, baking soda, and spices.
  • Add the the dry ingredients to the wet and blend well.
  • Refrigerate dough 1 hour.
  • Preheat oven to 400° F. Line a half sized baking sheet with parchment paper.
  • Use a small cookie scoop or spoon to drop onto the baking sheet. Leave about 2 inches between each cookie dough ball.
  • Bake at 400° for about 9 minutes. Cookies are done when lightly pressed and no imprint is left.
  • Remove from oven , let cool for a couple of minutes, and frost while the cookies are still slightly warm if you want more of a glaze effect.
  • Mix the softened butter and powdered sugar until well combined, then stir in the heavy cream and lemon juice.

Notes

To measure more accurately, use the spoon and level method for measuring flour to avoid adding too much, which can make the cookies dense.
Ensure the butter and egg are at room temperature for easier mixing and better texture.
Don’t skip the chilling step; it prevents spreading and keeps the cookies thick and soft.
After chilling, the dough should be easily manageable for rolling into balls. If it still feels too sticky, extending the chilling time or incorporating a bit more flour can help achieve the desired consistency.
Keep an eye on the cookies while baking. They should be set around the edges but still soft in the center when you take them out of the oven.

Nutrition

Serving: 3cookies | Calories: 213kcal | Carbohydrates: 39g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 155mg | Fiber: 1g | Sugar: 21g
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