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Soft Ginger Creams

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
Soft Ginger Creams


Soft Ginger Creams
Soft Ginger Creams
Cream shortening, add sugar, mix well
Soft Ginger Creams
Add soda, spices, salt mix well
Soft Ginger Creams
Add egg
Soft Ginger Creams
Add molasses
Soft Ginger Creams
and water, mix well
Soft Ginger Creams
Add flour 1 cup at a time
Soft Ginger Creams
Batters ready
Soft Ginger Creams
Cover and chill for 3 hours
Soft Ginger Creams
Spray cookie scoop with cooking spray so batter won’t stick
Soft Ginger Creams
Rounded scoops,
Soft Ginger Creams
Place 2 inches apart on sprayed cookie sheet
Soft Ginger Creams
Bake 375 degrees for 8 minutes. Cool on wire rack

Here’s the frosting:

Soft Ginger Creams
Soft Ginger Creams
Sift powdered sugar
Soft Ginger Creams
Combine powdered sugar and melted butter
Soft Ginger Creams
Add milk 1 Tbsp at a time
Soft Ginger Creams
Mix well
Soft Ginger Creams
Frosting should be thin
Soft Ginger Creams
Drizzle over cooled cookies
Soft Ginger Creams
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

Ginger Cookies 16
Soft Ginger Creams are “Little, spicy, yummy clouds of delight” 
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 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


  1. In large mixing bowl, beat shortening for 30 seconds.
  2. Add sugar, baking soda, spices, salt.
  3. Beat until combined.
  4. Add egg, molasses, and water on low speed until combined.
  5. Add flour, scrape sides, mix until combined.
  6. Cover and chill dough for 3 hours.
  7. Dough will be soft.
  8. Preheat oven to 375 degrees.
  9. Drop by rounded teaspoonfuls (keep them small) 2 inches apart on a sprayed cookie sheet.
  10. Chill the dough between batches.
  11. Bake 375 degrees for 8 minutes. Cool on wire rack. Drizzle with icing.
  12. Icing:
  13. In a small mixing bowl, combine powdered sugar, melted butter, mix.
  14. Add milk 1 Tbsp at a time.
  15. Drizzle over cookies.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 100Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 43mgCarbohydrates: 18gFiber: 0gSugar: 13gProtein: 1g

Chef Ruthie

Owners at Cooking With Ruthie
Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!
  1. Ruthie says:

    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 🙂

  2. Anonymous says:

    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! 🙂

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