Frosted Creams
Frosted Creams are rich, spiced ginger cookies with a chewy texture, enhanced by the deep flavors of molasses, coffee, and warm spices. Perfect for holiday gatherings or as a comforting treat, they pair beautifully with vanilla icing and are loved by those who enjoy bold, aromatic flavors.
Ingredients
Instructions
- Beat eggs and add brown sugar, shortening, molasses, and hot coffee. Beat until well combined.
- Add flour, baking soda, cloves, cinnamon, ginger, and salt to the mixture and stir to form a dough.
- Spread the dough in a large cookie sheet, about 1/2 inch thick.
- Bake in a preheated oven at 375°F (190°C) for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cookies to cool completely.
- Frost with vanilla icing made from powdered sugar and milk to desired consistency.
Tips & Substitutions
For a richer flavor, consider substituting half of the molasses with honey or maple syrup. If you prefer a less sweet version, reduce the brown sugar by a quarter cup. You can also add nuts or chocolate chips for added texture. Ensure the coffee is hot when added to dissolve well and enhance the flavors in this recipe, much like in Grandma'S Oatmeal Cookies.
Serving Suggestions
These Frosted Creams are delightful on their own, but you can serve them with a cup of hot coffee or tea for a cozy treat. They also pair beautifully with a slice of Cream Of Potato Soup for a comforting meal. Consider adding a side of fresh fruit for a refreshing contrast to the sweetness.
Storage & Reheating
Store any leftover Frosted Creams in an airtight container at room temperature for up to a week. If you want to keep them fresher for longer, consider refrigerating them for up to two weeks. To reheat, place them in a microwave for a few seconds or enjoy them at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Frosted Creams contains roughly 76 calories, with 1g protein, 17g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 596mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh coffee instead of instant coffee?
Yes, you can use brewed coffee instead of instant coffee. Just make sure to reduce the amount of liquid in the recipe slightly to maintain the dough's consistency. Brewed coffee will add a different flavor profile, enhancing the overall richness of the Frosted Creams.
What can I use instead of Crisco?
You can substitute Crisco with unsalted butter or coconut oil for a more natural fat option. Keep in mind that using butter will impart a richer flavor, while coconut oil will contribute a slight coconut taste. Just ensure the butter is softened for easy mixing.
How can I make these cookies gluten-free?
To make Frosted Creams gluten-free, simply replace all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend includes a binding agent like xanthan gum if it's not already included. This will help maintain the cookie's texture while accommodating gluten-free diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).