Best Ginger Creams Recipes

FROSTED GINGER CREAMS

Steps:

• In a large bowl cream shortening and sugar. Beat in egg and molasses. Combine the flour, ginger, baking soda, salt, cinnamon and cloves; gradually add to creamed mixture alternately with water (dough will be soft). , Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 7-8 minutes or until tops are cracked. Remove to wire racks to cool., In a small bowl, beat cream cheese, butter and confectioners' sugar until light and fluffy. Beat in vanilla and enough lemon juice to achieve spreading consistency. Frost cookies. Store in the refrigerator.

MY GRANDMOTHER'S FROSTED GINGER CREAMS

Steps:

• 1. Cream together butter and sugar. Add eggs. Beat until light and fluffy. Add molasses. Blend in.
• 2. Sift together flour, ginger, cloves, cinnamon and salt.
• 3. Add baking soda to water.
• 4. Add dry ingredients and water to egg mixture alternatively.
• 5. Bake at 350 degrees in a jelly roll pan for 25 minutes or until cake tests done. Cool cake before frosting.
• 6. To make frosting add brown sugar, milk and butter to a saucepan. Bring to a boil. Remove from heat and add powdered sugar to thicken. Add 1 teaspoon vanilla. Frost the cake immediately while frosting is warm. Spread as you pour. Frosting sets fast and is hard to spread otherwise. I can not see why you can not frost while the cake is still warm. It might make it easier! Just a tip.

GINGER CREAMS

Steps:

• Mix shortening, white sugar, egg, molasses, and water thoroughly. Sift together flour, 1/2 teaspoon salt, baking soda, and spices and blend in. Chill dough until firm.
• Preheat oven to 400 degrees F (205 degrees C).
• Drop dough by teaspoonfuls about 2 inches apart on lightly greased baking sheet. Bake about 8 minutes, or until almost no imprint remains when touched lightly. While slightly warm, frost with icing.
• To Make Frosting: Blend confectioners' sugar, 1/4 teaspoon salt and 1/2 teaspoon vanilla. Add cream to make icing easy to spread. Spread on cookies with spatula or pastry brush.

GINGER CREAMS

Steps:

• 1. Mix thoroughly shortening, sugar until blended; add egg, molasses and water with mixer. Stir in remaining ingredients, except frosting. Cover; chill 1 hour.
• 2. Heat oven to 400'F. Drop dough by teaspoonfuls, 2 inches apart onto ungreased baking sheet. Bake 7-8 minutes or until almost no imprint remains when touched with finger. Immediately remove from baking sheet; cool.
• 3. Vanilla Butter Frosting: Blend butter and sugar. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency.
• 4. Frost cooled cookies and get ready for a real treat! Store in an airtight container after frosting dries; put waxed paper between layers. These actually get more moist and taste even better the next day!

FROSTED GINGER CREAMS

Steps:

• In a large bowl cream shortening and sugar. Beat in egg and molasses. Combine the flour, ginger, baking soda, salt, cinnamon and cloves; gradually add to creamed mixture alternately with water (dough will be soft).
• Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 7-8 minutes or until tops are cracked. Remove to wire racks to cool.
• In a small bowl, beat cream cheese, butter and confectioners' sugar until light and fluffy. Beat in vanilla and enough lemon juice to achieve spreading consistency. Frost cookies. Store in the refrigerator.

GINGER CREAMS

Steps:

• FOR COOKIES: Mix together sugar, water, molasses, shortening and egg.
• Sift together remaining dry ingredients and add to molasses mixture.
• Bake@ 400 for 8 minutes.
• Cool~ Frost with Vanilla Frosting.
• FOR FROSTING: Mix together sugar and butter; beat in vanilla and enough milk to make it smooth and of spreading consistency.

GINGER CREAMS

Steps:

• Mix shortening , sugar, egg, molasses, and water thoroughly. Blend in remaining ingredients except last 4. Cover chill 1 hour Heat oven 400 Drop by tsps on ungreased sheet. Bake 8 min or until almost no imprint remains(finger) Immediately remove from sheet and cool. Frost with last four ingredients mixed.(blend butter and sugar, the add vanilla and milk. Beat smooth)

SOFT GINGER CREAMS

Steps:

• 1. In a large mixing bowl, beat the shortening with a mixer for 30 seconds. 2. Add the sugar, ginger, baking soda, nutmeg cinnamon, cloves and salt. 3. Beat until combined, occasionally scraping the sides of the bowl. 4. Beat in the egg, molasses and water on low speed until combined. 5. Using the mixer, beat in as much of the flour as you can. 6. Stir in any remaining flour by hand. Cover and chill the dough for 3 hours. Dough will be soft. 7. Drop the dough by the rounded teaspoon (keep them small) 2 inches apart on greased cookie sheets. Chill the formed cookies an additional 30 minutes before baking. 8. Preheat the oven to 375' while the cookies chill. 9. Bake at 375'for 8 minutes or until the edges are firm. Allow to cool on wire racks. 10. Frost with icing. Icing: ln a mixing bowl, combine the powdered sugar, melted butter and milk. Stir in additional milk if needed. Drizzle over the cooled cookies.