Ginger Creams

Spicy ginger cookie frosted with a confectioners’ sugar icing.

Original recipe makes 4 dozen


1/3 cup shortening
1/2 cup white sugar
1 egg
1/2 cup molasses
1/2 cup water
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 cup sifted confectioners’ sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 tablespoons cream


  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.


Calories: 127 kcal
Carbohydrates: 22.6 g
Cholesterol: 10 mg
Fat: 3.5 g
Fiber: 0.3 g
Protein: 1.4 g
Sodium: 105 mg