GINGER-CREAM BARS
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
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.
GRANDMA'S® MOLASSES GINGER COOKIES
Soft and chewy ginger cookies that will have everyone asking for more. Recipe courtesy of Sue Hoagland.
Provided by Grandma's Molasses
Categories Desserts Cookies Molasses Cookie Recipes
Time 8h30m
Yield 48
Number Of Ingredients 12
Steps:
- In a large bowl, whip together sugar, butter, molasses, egg, and vanilla. Mix in flour, baking soda, baking powder, and spices until dough comes together. Wrap well and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Roll cookie dough into 1-inch balls and roll in sugar to coat. Arrange on rimmed baking sheets. Bake for 15 minutes.
Nutrition Facts : Calories 109.6 calories, Carbohydrate 17.9 g, Cholesterol 13.6 mg, Fat 4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 47.2 mg, Sugar 11.1 g
CREAM CHEESE FROSTED GINGERBREAD MEN
Every Christmas, my family would visit a display of the most amazing gingerbread houses. Of course, we'd get to munch on gingerbread cookies along the way! I created my recipe with fresh grated ginger and cream cheese icing-it's the perfect mix of sweet and spicy. -Rebekah Jackson, San Jose, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen
Number Of Ingredients 17
Steps:
- Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and ginger. In another bowl, whisk next six ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each half into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 1 hour., Preheat oven to 350°. On a surface dusted with confectioners' sugar, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until edges are firm, 15-18 minutes. Cool completely on pans on wire racks., For frosting, beat butter, cream cheese and vanilla. Beat in confectioners' sugar. Spread or pipe frosting over cookies.
Nutrition Facts : Calories 127 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 80mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
FROSTED GINGER COOKIES
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
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 :
GINGER CREAM COOKIES (GRANDMA'S DATED 1924)
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
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.
GINGERBREAD COOKIES WITH CREAM CHEESE FROSTING
Looking for a new recipe for your holiday cookie swap? Try these reduced-sugar and low-calorie gingerbread cookies made with Stevia In The Raw® and topped with a rich cream cheese frosting.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 1h45m
Yield 30
Number Of Ingredients 18
Steps:
- In a medium bowl, whisk together flour, cinnamon, baking soda, salt, allspice, nutmeg, and cloves.
- In a large bowl, whisk together brown sugar, stevia, molasses, applesauce, ginger, and egg. Fold dry ingredients into wet ingredients just until combined. Cover and refrigerate at least 1 hour.
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Use a tablespoon to scoop out dough. Roll dough into balls. Place on the baking sheet 1 inch apart. Very slightly flatten cookies with your palm.
- Bake until puffy and set, 12 to 15 minutes. Let cool completely.
- For frosting, in a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until very smooth. With mixer running, add butter a little at a time, beating constantly. Add powdered sugar, stevia, and vanilla and beat just until smooth.
- Use a small offset spatula to spread frosting on top of cookies.
Nutrition Facts : Calories 93.7 calories, Carbohydrate 15.1 g, Cholesterol 14.4 mg, Fat 3.1 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 97.1 mg, Sugar 6.9 g
GINGER CREAM COOKIES
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
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
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
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.
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