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...
Ingredients
- 1/3 C shortening
- 1/2 C sugar
- 1 tsp ginger
- 1/2 tsp baking soda
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp salt
- 1 egg
- 1/2 C molasses
- 1/2 C water
- 2 C all-purpose flour
- Icing:
- 2 C powdered sugar
- 2 Tbsp melted butter
- 4 tsp 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.
- Add milk 1 Tbsp at a time.
- Drizzle over cookies.
Anonymous says
December 18, 2011 at 10:25 pmHmmm, 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! 🙂
Ruthie says
December 19, 2011 at 5:10 amI 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 🙂