Ginger Creams
Indulge in the warm, spiced perfection of homemade Ginger Creams—soft, tender cookies elevated with fragrant ground ginger, cinnamon, and a hint of molasses for rich depth. These delightfully chewy treats are topped with a luscious vanilla cream frosting, creating a dreamy balance of sweet and spicy in every bite. Perfect for holiday gatherings or anytime you crave a comforting dessert, these cookies come together effortlessly in just 30 minutes. Serve them with tea or coffee, or enjoy them as an after-dinner indulgence. With their irresistible flavor and beautifully soft texture, Ginger Creams are the ultimate treat for cookie lovers.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 0.5 cup Unsalted butter (softened)
- 0.5 cup Granulated sugar
- 0.25 cup Molasses
- 1 large Egg
- 1.5 cups Powdered sugar (for frosting)
- 3 tablespoons Heavy cream (for frosting)
- 0.5 teaspoons Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the flour, ground ginger, cinnamon, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the molasses and egg to the butter mixture and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the cookies are set but still soft in the center. Avoid overbaking to keep them tender.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
While the cookies are cooling, prepare the frosting. In a medium-sized bowl, whisk together the powdered sugar, heavy cream, and vanilla extract until smooth and spreadable. Add more cream, a teaspoon at a time, if needed, to achieve the desired consistency.
Once the cookies are completely cool, spread a generous layer of frosting on top of each cookie.
Serve immediately or store in an airtight container at room temperature for up to 3 days. Enjoy your delicious Ginger Creams!
Nutrition Facts
Calories |
3341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 2027 mg | 88% | |
| Total Carbohydrate | 536.3 g | 195% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 349.6 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 308 mg | 24% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1565 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
