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 Time
20 minutes
Cook Time
20 minutes
Total Time
40 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.
- Add milk 1 Tbsp at a time.
- Drizzle over cookies.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 100Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 43mgCarbohydrates: 18gFiber: 0gSugar: 13gProtein: 1g
Thanks for checking out my Soft Ginger Creams post. Check out my full collection of Cookies articles, and get more chocolate chip, shortbread, and holiday Cookie Recipes by Ashton Swank, Liz Call, Mariah Leeson and Tammy Mitchell.
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! 🙂
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 🙂