Ginger cookies are such a delight and these soft ginger cookies (otherwise known as ginger creams) are the absolute best! A popular cookie in the 1950s and 60s, these are the cookies from your youth and they’ll send you back there with one bite. If you’ve never had these luscious little cakes with icing, they will quickly become your favorite. In fact, people who don’t ordinarily like ginger will flip over these.
The icing for these cookies is the perfect topping. Although the cookies may not last long, they actually get better and better every single day. The icing and the cookies seem to meld together and become one sinful bite after another.
When you store these cookies, make sure you put a layer of wax paper or parchment between a single layer of cookies so they don’t stick to each other. Store them, too, in an air-tight container so they stay as fresh as possible.
And, as with anything you bake, use real ingredients to get the best flavor. Real butter makes the best cookies.
Ginger Cream Cookie Recipe
Ingredients for Ginger Creams:
- ¼ butter, softened
- ½ cup sugar
- 1 egg
- ½ cup molasses
- 1 tsp. soda dissolved in ½ cup hot tap water
- 2 cups flour
- ½ tsp. salt
- 1 tsp. ginger
- ½ tsp. nutmeg
- ½ tsp. cloves
- ½ tsp. cinnamon
Directions for making Ginger Creams:
Preheat the oven to 400 degrees. Cover a baking sheet with parchment paper or non-stick aluminum. (If you don’t have either of these, lightly grease the baking sheet.)
In a large mixing bowl, beat together the softened butter, sugar, egg, and molasses. Dissolve the soda in the hot water and add to the mixture. Add the flour, salt, ginger, nutmeg, cloves, and cinnamon -- mix well. Cover the bowl with plastic wrap and put it into the refrigerator to chill the dough for at least one hour.
Drop mounds of the chilled dough on the prepared baking sheet, making sure they are spaced apart to allow for spreading. Bake just until set -- when lightly touched with finger almost no imprint remains (7 – 8 minutes) in 400 degree oven. While still slightly warm, frost with Quick Cream Icing (below):
(From Betty Crocker, circa 1950)
Quick Cream Icing Recipe
- ¾ cup powdered sugar
- ¼ tsp. vanilla
- 1 tablespoon cream
Whip together well.
Other delicious cookie recipes:
Peanut butter cookie recipe – only 3 ingredients and they are wonderful!
No bake cookie recipe – classic with a twist
Best sugar cookies ever – makes amazing cookies
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