Ginger Creams

Ginger Creams

5 Reviews 1 Pic
Robin J.
Recipe by  Robin J.

“Spicy ginger cookie frosted with a confectioners' sugar icing.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 dozen



  1. 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.
  2. Preheat oven to 400 degrees F (205 degrees C).
  3. 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.
  4. 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.

Share It

Reviews (5)

Rate This Recipe


These cookies are a Christmas favorite of our family. I believe my mother uses this same recipe from Betty Crocker's Cookie Cookbook. They are soft, not overly sweet (even with a light frosting on top), and the blend of spices makes them unique and exciting among all of the other Christmas cookie choices (Chocolate or Vanilla anyone?) I am so pleased to see this recipe on Don't be afraid of doubling it because these cookies go quickly!



This is an old Betty Crocker recipe from the 50s and 60s. They are soft, spicy, moist and cake-like. When we're sending them somewhere or are taking them to someone's house or a bake sale, we like to sprinkle them with sugar spiked with ground ginger and a pinch of cinnamon before putting them in the oven. That makes a neat substitute for the messy frosting, which always makes the cookies stick together unless you put them in a single layer in the tin, which is near impossible. This also cuts down on kitchen time. If you don't like the flavor of molasses, dark corn syrup can be successfully substituted for half or all of it, which gives a somewhat different, more subtle taste, while still retaining the appealing soft texture. The house becomes wonderfully fragrant as they bake. A family favorite - I kept the cookie jar full of these for the kids as they were growing up, and it's one of their fondest memories.



These were very good, a soft cake-like cookie, like little gingerbread cakes. Great with the frosting and tasted best the first day I made them. The next day they were a little dry. I would make them again.

More Reviews

Similar Recipes

Ginger Snaps II

Ginger Snaps II

Ginger and Spice Cookies

Ginger and Spice Cookies

Ginger Crinkles

Ginger Crinkles

Eggless Ginger Cookies

Eggless Ginger Cookies

Iced-Spiced Ginger Bars

Iced-Spiced Ginger Bars

Ginger Snaps I

Ginger Snaps I


Amount Per Serving (24 total)

  • Calories
  • 127 cal
  • 6%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 22.6 g
  • 7%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 105 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Ginger Snaps II


next recipe:

Ginger Snaps I