This ginger creams cookie recipe is Tawra’s favorite cookie! These ginger creams have been a part of our family for more than 40 years and they have been for good reason. They are DELICIOUS! Try them and you’ll love them!
You can find this recipe in our Dining On A Dime Cookbook, Volume 1.
Ginger Creams Cookie Recipe – Ginger Cremes
Mom has made these ginger cream cookies for more than 40 years. My brother and I would devour them. These cookies were one of our most favorite snacks! They are super simple to make and they store really well.
To save on measuring cups, I put the shortening in the measuring cup first and then measure the molasses. The molasses will slip right out with the extra bit of grease left in the measuring cup from the shortening.
If you don’t have all the spices on hand but you do have pumpkin spice, you can just use 2 1/2 teaspoons of that instead.
Ginger Cremes Recipe
1/4 cup shortening
1/2 cup sugar
1 egg
1/2 cup molasses
2 cups flour
1/2 tsp. salt
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. cinnamon
1 tsp. soda dissolved in 1/4 cup hot water
Mix all of the ingredients. Drop by teaspoonsful and place on a greased cookie sheet. Bake at 400 degrees, until brown (about 5-10 minutes). Cool and frost with Butter Creme Frosting. Makes 3 dozen cookies.
This easy ginger creams cookie recipe is from our cookbook:
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These cookies are really good. Mine came out a little puffier than the picture. I put a walnut half on top of each cookie for the first batch. The 2nd, I dipped a glass in sugar and flattened them just a tad. Thank you for the recipe
I think it maybe is the angle of the camera or something on this picture but they are suppose to puff up quite a bit and look like a small cake almost and are more puffy than what he picture is showing so you probably don’t need to flatten them. The dough consistency should be a little thicker than cake batter but not as thick as regular cookie dough. Hope this helps.
1/4 tsp soda dissolved in water, do you mean baking soda?
Thank you in advance, Jill.
Yes Elaine it is 1 tsp. of baking soda in 1/4 cup water.
Thank you Jill 😊
Is the ginger fresh or the ground?
Ground.
Hello what could I put in instead of molassis thankyou
Actually nothing it is the flavor of the molasses that is what make these cookies taste so good. It would be like wanting a chocolate cake and leaving all of the chocolate out. Wouldn’t be the same I am afraid.
I’d like to make the recipe with as little sugar as possible. Also can you use something like almond flour instead of regular? As you might guess, I have high blood sugar and am trying to modify the recipe.
I am afraid Bill that when you start substituting things in baking it can get a little tricky. The recipes more often than not have a different taste and definitely a different texture. You could try and see what happens.