Grandma'S Ginger Creams
Grandma's Ginger Creams are classic spiced cookies with warm ginger, cinnamon, and cloves, perfect for holiday treats or cozy gatherings, appealing to all ages.
Ingredients
Instructions
- Cream together shortening, molasses, sugar, and egg.
- Add hot water and mix well.
- Sift together flour, cloves, cinnamon, nutmeg, ginger, salt, and soda.
- Gradually add dry ingredients to the creamed mixture, mixing well.
- Drop by teaspoonfuls onto greased cookie sheets.
- Bake at 350°F for 8 to 10 minutes until done.
Tips & Substitutions
For a lighter texture, consider using half butter and half shortening instead of all shortening. You can substitute brown sugar for some of the white sugar for added moisture and flavor. If you prefer a spicier cookie, increase the ginger or add a pinch of black pepper. For a festive twist, include a dash of allspice or cardamom.
Serving Suggestions
Serve these ginger creams alongside a cup of tea or coffee for a cozy afternoon treat. They also pair beautifully with Egg Nog Cream Pie for a festive dessert platter. Consider adding a dollop of whipped cream or a scoop of vanilla ice cream on the side for a delicious contrast.
Storage & Reheating
Store the ginger creams in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to three months. To reheat, warm them in the oven at 300°F for a few minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Ginger Creams contains roughly 335 calories, with 3g protein, 28g carbohydrates, and 25g fat. It is an excellent source of dietary fiber (33% of the Daily Value). It also contributes 9g of dietary fiber toward your daily target.
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 the cookies may be denser. To maintain some lightness, consider using a blend of both flours or adding a bit more moisture to the dough.
How do I know when the cookies are done baking?
The cookies are done when they are firm around the edges and just set in the center. They will continue to firm up as they cool. Keep an eye on them during the last few minutes of baking to avoid over-baking.
Can I add nuts or dried fruit to this recipe?
Absolutely! Chopped nuts like walnuts or pecans, or even dried fruits like raisins or cranberries, can add texture and flavor. Just be sure not to overload the dough, as it may affect the final cookie's structure.
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).