Soft, luscious ginger cream cookies
There is something about the crisp smell of fall in the air mixed with the aroma of baking cookies; it all seems to mesh into that wonderful feeling of comfort which we all seek. This is a recipe that smacks of that comfort. The smell of these cookies is an instant time warp to childhood – they were and remain an all-time favorite.
The recipe is from a Betty Crocker cookbook, circa 1950. The stains on the various pages indicate which were the most loved, and through the stains on this page comes a recipe your family will love as well. This is a very soft cookie, iced with butter cream frosting – everyone will want seconds, then thirds, then . . . you’ll have to make some more!
Ginger Creams
¼ butter, softened
½ cup sugar
1 egg
½ cup molasses
1 tsp. soda dissolved in ½ cup hot water
2 cups flour
½ tsp. salt
1 tsp. ginger
½ tsp. nutmeg
½ tsp. cloves
½ tsp. cinnamon
Mix together butter, sugar, egg, and molasses. Dissolve the soda in the water and add to the mixture. Add dry ingredients and mix well. Chill the dough for at least one hour.
Drop on lightly greased baking sheet (or baking sheet covered with parchment or non-stick aluminum foil). 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
¾ cup powdered sugar
¼ tsp. vanilla
1 tablespoon cream
Whip together well.
Other cookie recipes:
Chewy-o’s – chocolatey-layered bars: CLICK HERE
Forgotten Cookies – delicious meringue cookies with chocolate in the middle: CLICK HERE
Comments
These look soooo yummy! Ginger is my favorite!
Thanks for the memories. I grew up on these! Actually, I have never outgrown them! And the way your house smells after baking . . . need I say more?
This was a terribly written recipe. I understand that this is probably the original and how it was written, but most writers make an effort to keep the integrity of the original recipe while make it useful for modern audiences. For example where it say 1/4 butter, softened. Would it be so hard to tell us if the is a cup or a pound? I'm sure this could be a good recipe. I just pulled mine out of the oven and they are nothing like any ginger cream I have ever eaten before. They are flat and have a grainy texture. Skip this recipe if you are reading.
It is 1/4 cup. I'm sorry this word was accidentally left out. I tried to edit this, but since it was so long ago and the format has changed, it doesn't allow editing. This is a wonderful recipe and makes a delicious soft cookie. I'm sorry yours didn't turn out.
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