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Frosted Ginger Creams

 Frosted Ginger Creams
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.
24 ServingsPrep: 20 min. Bake: 10 min./batch + cooling

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

2 of 2

Frosted Ginger Creams (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.