Ginger Cream Cookies
Old Fashioned spiced ginger cream cookies with a simple lemon frosting. A great Christmas cookie, just like grandma made.
Servings: 4 persons
Calories: 213kcal
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
- ⅛ teaspoon teaspoon salt
- ½ teaspoon teaspoon baking powder
- ¼ teaspoon easpoon ground ginger
- ⅛ teaspoon teaspoon nutmeg
- ⅛ 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.
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 | Sodium: 155mg | Fiber: 1g | Sugar: 21g
