Ginger Creams(Cookies)
Ginger Creams are spicy, sweet cookies with warm ginger and aromatic spices, perfect for festive gatherings or to enjoy with a cup of tea or coffee.
Ingredients
Instructions
- Cream sugar, water, molasses, shortening, and egg together.
- In a separate bowl, mix dry ingredients: flour, ginger, salt, soda, nutmeg, cloves, and cinnamon.
- Combine the wet and dry ingredients until well blended.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for approximately 10 minutes at 400°F.
- Top with your favorite frosting or icing if desired.
Tips & Substitutions
For a deeper ginger flavor, consider adding fresh grated ginger alongside the ground ginger. If you don't have shortening, you can substitute with an equal amount of unsalted butter. To make these cookies even chewier, try chilling the dough for 30 minutes before baking. Ensure your baking sheet is lined with parchment paper to prevent sticking, and consider adjusting baking time based on your oven's performance.
Serving Suggestions
These cookies are delightful on their own but can be enhanced with a light cream cheese frosting or a dusting of powdered sugar. They pair beautifully with a warm cup of tea or coffee. For a festive touch, serve them alongside Tiny Pecan Pies during holiday gatherings or treat yourself with a mix of these cookies and Chocolate Chip Cookies At Their Best for a delightful dessert platter.
Storage & Reheating
Store leftover Ginger Creams in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag once solid. To enjoy them again, simply thaw at room temperature or warm them briefly in the oven to regain their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Ginger Creams(Cookies) contains roughly 760 calories, with 4g protein, 132g carbohydrates, and 27g fat. It is an excellent source of potassium (44% of the Daily Value), iron (39% of the Daily Value), and calcium (29% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 898mg per serving (39% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser cookie. To maintain the texture, consider using a blend of whole wheat and all-purpose flour, starting with a 50/50 ratio and adjusting based on your preference.
What can I use instead of molasses?
If you don't have molasses, you can substitute with an equal amount of honey or maple syrup. Keep in mind that this will slightly alter the flavor and sweetness of the cookies, but they'll still be delicious.
How can I make these cookies softer?
To achieve a softer cookie, try reducing the baking time by a minute or two. Also, adding an extra egg yolk can increase moisture, resulting in a softer texture. Additionally, ensuring that you don't overmix the dough will help retain some tenderness in the final product.
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).