Best Soft Ginger Creams Recipes

FROSTED GINGER COOKIES

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.

BIG SOFT GINGER COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.

SOFT GINGER CREAMS

Steps:

• 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.

GINGER CREAM COOKIES

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.

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.

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.