Ginger Cream Cookies


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


servings 102 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 186 mg
  • 7%

Based on a 2,000 calorie diet

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  1. Cream the shortening, sugar, egg, molasses and water. Mix in the flour, salt, ginger, nutmeg, cloves and cinnamon. Cover and chill for 1 hour.
  2. Preheat oven to 400 degrees F (205 degrees C).
  3. Drop teaspoonfuls of dough onto ungreased cookie sheets about 2 inches apart. Bake for about 8 minutes.
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  1. 10 Ratings


Have always loved these cookies and make them for Christmas each year. I take a can of cream cheese frosting (tint 1/2 with green and 1/2 with red food coloring) and then frost the cookies. MM...

These cookies are GREAT!!! They almost melt in you mouth. For Christmas, I made a frosting with butter and confectioners sugar and vanilla. I frosted the cookies and put sprinkles on them. Won...

The recipe is called ginger cream cookies but there is no recipe for the cream icing. I lost my recipe.

I found these to be very dry & bland. I can see why the other reviewers added frosting.

good flavor and easy to make. had to substitute for self raising flour a mixture of 1-1/2 tsp. baking powder and 1/2 tsp salt for every cup of flour. Also, did a frosting of powdered sugar dash ...

Ease of preparation, but no flavor - and I doubled the ginger. Will stick with GingerSnaps instead. Kudos to those of you who like this recipe tho!