Frosted Ginger Creams Recipe

Frosted Ginger Creams RecipePhoto by: Taste of Home Frosted Ginger Creams Recipe Rating 4

I have many recipes featuring ginger, but these soft cookies are real gems. The hint of lemon in the cream cheese frosting is a nice complement.

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Frosted Ginger Creams Recipe
  • Prep: 20 min. Bake: 10 min./batch + cooling
  • Yield: 24 Servings
20 10 30

Ingredients

  • 1/4 cup shortening
  • 1/2 cup sugar
  • 1 egg
  • 1/3 cup molasses
  • 2 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/3 cup water
  • FROSTING:
  • 1-1/2 ounces cream cheese, softened
  • 3 tablespoons butter, softened
  • 1 cup plus 3 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 teaspoons lemon juice

Directions

  • In a large bowl cream shortening and sugar. Beat in egg and molasses. Combine the flour, ginger, baking soda, salt, cinnamon and cloves; gradually add to creamed mixture alternately with water (dough will be soft).
  • Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 7-8 minutes or until tops are cracked. Remove to wire racks to cool.
  • In a small bowl, beat cream cheese, butter and confectioners' sugar until light and fluffy. Beat in vanilla and enough lemon juice to achieve spreading consistency. Frost cookies. Store in the refrigerator. Yield: about 4 dozen.

Nutritional Facts 1 serving (2 each) equals 130 calories, 4 g fat (2 g saturated fat), 15 mg cholesterol, 100 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein.

Originally published as Frosted Ginger Creams in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p89

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Reviews for Frosted Ginger Creams (2)

Frosted Ginger Creams Recipe

Frosted Ginger Creams

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Dec. 12, 2010 by mlh85

Love them!


Reviewed on Dec. 23, 2009 by ckochmann

these are a 5 star recipe if you change the shortening to butter the sugar to dark brown sugar and the water to buttermilk

 
 
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