Here’s another recipe from the Penzeys Spices store in Boulder, Co. I liked this Soft Ginger Creams recipe and took some to my Bunco group last night… they all gave them 2 thumbs up!! My daughter, Kate, also wrapped up a bunch of Soft Ginger Creams to take to her teacher (they were the ones that were cooking when our electricity went out for an hour?!?!) so they weren’t as soft :/
Hopefully they still liked them?? Anyways, if you like Ginger then give these Soft Ginger Creams cookies a try!
Soft Ginger Creams
Ingredients
Cream shortening, add sugar, mix well
Add soda, spices, salt mix well
Add egg
Add molasses
and water, mix well
Add flour 1 cup at a time
Batters ready
Cover and chill for 3 hours
Spray cookie scoop with cooking spray so batter won’t stick
Rounded scoops,
Place 2 inches apart on sprayed cookie sheet
Bake 375 degrees for 8 minutes. Cool on wire rack
Here’s the frosting:
Ingredients
Sift powdered sugar
Combine powdered sugar and melted butter
Add milk 1 Tbsp at a time
Mix well
Frosting should be thin
Drizzle over cooled cookies
Let frosting dry on rack
The description in the magazine for these Soft Ginger Creams says, “Little, spicy, yummy clouds of delight” That pretty much sums it up! Enjoy!!
Yield: 36
Soft Ginger Creams
Soft Ginger Creams are “Little, spicy, yummy clouds of delight”
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Ingredients
1/3 cup shortening
1/2 cup sugar
1 teaspoon ginger
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon salt
1 egg
1/2 cup molasses
1/2 cup water
2 cup all-purpose flour
Icing:
2 cup powdered sugar
2 tablespoon melted butter
4 teaspoon milk
Instructions
In large mixing bowl, beat shortening for 30 seconds.
Add sugar, baking soda, spices, salt.
Beat until combined.
Add egg, molasses, and water on low speed until combined.
Add flour, scrape sides, mix until combined.
Cover and chill dough for 3 hours.
Dough will be soft.
Preheat oven to 375 degrees.
Drop by rounded teaspoonfuls (keep them small) 2 inches apart on a sprayed cookie sheet.
Chill the dough between batches.
Bake 375 degrees for 8 minutes. Cool on wire rack. Drizzle with icing.
Icing:
In a small mixing bowl, combine powdered sugar, melted butter, mix.
I know what you mean… I was a little nervous about the runniness of the batter too but they turned out great and I'm so happy to hear you like their recipes so well!! I'm glad I happened to find them 🙂
Hmmm, I might wish I'd looked this blog up before I'd added an extra 1/2 cup of flour! I absolutely love the recipes in the monthly Penzey's catalogs, and haven't had a bad one yet. But I was sure the recipe was incorrect, since the batter was runny enough to be cake batter! Ah well, we'll see what happens! 🙂
I know what you mean… I was a little nervous about the runniness of the batter too but they turned out great and I'm so happy to hear you like their recipes so well!! I'm glad I happened to find them 🙂
Hmmm, I might wish I'd looked this blog up before I'd added an extra 1/2 cup of flour! I absolutely love the recipes in the monthly Penzey's catalogs, and haven't had a bad one yet. But I was sure the recipe was incorrect, since the batter was runny enough to be cake batter! Ah well, we'll see what happens! 🙂