Best My Grandmothers Frosted Ginger Creams Recipes

GINGER-CREAM BARS

Ginger-Cream Bars image

I rediscovered this old-time recipe recently and found it's everyone's favorite. Even 4-year-olds have asked for these frosted bars as nursery treats. -Carol Nagelkirk, Holland, Michigan

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 5 dozen

Number Of Ingredients 17

Ingredients

1 cup butter, softened
1 cup sugar
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 tablespoon ground cloves
1 tablespoon ground ginger
2 large eggs, room temperature
1/2 cup molasses
1 cup hot brewed coffee
FROSTING:
1/2 cup butter, softened
3 ounces cream cheese, softened
2 cups confectioners' sugar
2 teaspoons vanilla extract
Chopped nuts, optional

Steps:

Preheat oven to 350°. Cream butter and granulated sugar. Sift together flour, salt, baking soda and spices; add to creamed mixture. Add eggs, 1 at a time, beating well after each addition, and molasses. Blend in coffee. Spread in a 15x10x1-in. baking pan. , Bake 20-25 minutes. Cool. For frosting, cream butter and cream cheese; add confectioners' sugar and vanilla. Spread over bars. If desired, top with nuts.

Nutrition Facts : Calories 101 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 126mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

FROSTED GINGER COOKIES

Frosted Ginger Cookies image

My husband and I just built a new house in a small rural community in western New York. I work all day in an office, and I enjoy baking in the evening to relax. The wonderful aroma of these soft delicious cookies in our oven has made our new house smell like home. -Jeanne Matteson, South Dayton, New York

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 6 dozen.

Number Of Ingredients 19

Ingredients

1-1/2 cups butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs
1/2 cup molasses
2 teaspoon vanilla extract
4-1/2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
FROSTING:
1/3 cup packed brown sugar
1/4 cup milk
2 tablespoons butter
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
Pinch salt

Steps:

In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Stir in molasses and vanilla; mix well. Combine dry ingredients; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 12-15 minutes or until cookies spring back when touched lightly (do not overbake). Remove to wire racks. , For frosting, in a large saucepan, bring the brown sugar, milk and butter to a boil; cook and stir for 1 minute. Remove from the heat (mixture will look curdled at first). Cool for 3 minutes. Add confectioners' sugar, vanilla and salt; mix well. Frost warm cookies.

Nutrition Facts :

FROSTED GINGER COOKIES

Frosted Ginger Cookies image

Make and share this Frosted Ginger Cookies recipe from Food.com.

Provided by Lvs2Cook

Categories Dessert

Time 35m

Yield 40 cookies

Number Of Ingredients 13

Ingredients

1 cup granulated sugar, plus more for rolling cookies
3/4 cup butter, at room temperature
1 egg
3 tablespoons molasses
2 cups flour, sifted
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground nutmeg
1 cup powdered sugar
1 teaspoon lemon juice

Steps:

Preheat oven to 350°.
In a large bowl, cream 1 cup granulated sugar with butter until light and fluffy, about 3 minutes.
Mix in egg and molasses.
In a medium bowl, stir together flour, baking soda, and spices.
Add to butter mixture and blend well.
Fill a shallow bowl with granulated sugar.
Break off walnut-size pieces of dough and roll into balls; roll balls in sugar.
Arrange on greased cookie sheets and bake until golden brown, about 10 minutes.
Transfer to cooling racks.
Meanwhile, make glaze: Combine powdered sugar with 1 tablespoons water and stir until smooth, then stir in lemon juice. Drizzle glaze over cookies.

Nutrition Facts : Calories 91.1, Fat 3.6, SaturatedFat 2.2, Cholesterol 13.8, Sodium 93.6, Carbohydrate 14, Fiber 0.2, Sugar 8.8, Protein 0.8

GINGER CREAM COOKIES (GRANDMA'S DATED 1924)

Ginger Cream Cookies (Grandma's dated 1924) image

This is an old recipe from my Grandma's file dated 1924. grandma made these for Christmas most years up until she was no longer able to bake in the 1980's. A big batch of these never lasted long. Yum!

Provided by Kathie Carr

Categories Cookies

Time 25m

Number Of Ingredients 18

Ingredients

COOKIES:
1/3 c shortening
1/2 c sugar
1 large egg
1/2 c dark molasses
1/2 c water
2 c all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp ginger powder
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp cinnamon
CREAM ICING:
1 c powdered sugar
1/4 tsp salt
1/2 tsp vanilla extract
1 1/2 Tbsp cream or milk

Steps:

1. COOKIES: Mix shortening, sugar, egg, molasses,and water together well. Sift dry ingredients (all remaining cookie ingredients) together and blend in. CHill dough for at least 2 -3 hours. Heat oven to 400 degrees. Drop dough by teaspoons full onto greased baking sheets about 2 inches apart. Bake 8-9 minutes. Cookies should have a little but almost no imprint left on them when lightly touched. Do not over bake. Remove to racks to cool a bit but frost while just a bit warm for best icing.
2. CREAM ICING: Blend sugar, salt, and vanilla. Add enough cream or milk to make this easy to spread. Frost warm cookies.

GINGER CREAMS

Ginger Creams image

These little gems are my hubby's favorite cookie! They're light with great flavor, without being overpowering, much like little gingerbread cakes. I'm going back to my big, red Betty Crocker cookbook, and not just for the recipe, but for the wonderful memories that accompany it.

Provided by Angela (Grammy) Derby

Categories Cookies

Time 25m

Number Of Ingredients 18

Ingredients

COOKIE INGREDIENTS:
1/3 c shortening
1/2 c sugar
1 egg
1/2 c molasses
1/2 c water
2 c all purpose flour
1 tsp ground ginger
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground cinnamon
VANILLA ICING:
2 Tbsp butter, softened
1 1/2 c confectioners' sugar
3/4 tsp vanilla extract
1-2 Tbsp milk

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!

GINGER CREAM COOKIES

Ginger Cream Cookies image

Soft ginger cookie. Tastes better after a few days in storage. My mom's recipe.

Provided by Jeannie Green

Categories Desserts Cookies Drop Cookie Recipes

Yield 24

Number Of Ingredients 11

Ingredients

⅓ cup shortening
½ cup white sugar
1 egg
½ cup molasses
½ cup water
2 cups self-rising flour
½ teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground cinnamon

Steps:

Cream the shortening, sugar, egg, molasses and water. Mix in the flour, salt, ginger, nutmeg, cloves and cinnamon. Cover and chill for 1 hour.
Preheat oven to 400 degrees F (205 degrees C).
Drop teaspoonfuls of dough onto ungreased cookie sheets about 2 inches apart. Bake for about 8 minutes.

Nutrition Facts : Calories 101.8 calories, Carbohydrate 17.2 g, Cholesterol 7.8 mg, Fat 3.2 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 186.3 mg, Sugar 8 g

MY GRANDMOTHER'S FROSTED GINGER CREAMS

My Grandmother's FROSTED GINGER CREAMS image

This recipe was my grandmothers recipe. I can remember my mother making these and they were always a favorite of mine. Well I like anything with ginger!

Provided by Mary Louise

Categories Cookies

Time 40m

Number Of Ingredients 17

Ingredients

1 c sugar
1 c butter
2 eggs
2/3 c molasses
3 c flour
1 tsp ginger
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp salt
1 c luke warm water
1 tsp baking soda
frosting:
6 Tbsp brown sugar
6 Tbsp sweet milk or canned milk
3 Tbsp butter
3 1/2-4 c powdered sugar
1 tsp vanilla

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.