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Ginger Cream Cookies

 Ginger Cream Cookies
This great tasting ginger cookie really lives up to its name; it's cake-like and the spices really blend together well. This cookie perfectly captures the flavor of the season. Suvilla Jordan, Butler, Pennsylvania
36 ServingsPrep: 25 min. Bake: 10 min./batch


  • 1/2 cup molasses
  • 1/4 cup sugar blend
  • 1/4 cup canola oil
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground cloves
  • 3/4 teaspoon ground nutmeg


  • In a large bowl, beat the molasses, sugar blend, oil, egg and vanilla
  • until well blended. Combine the remaining ingredients; gradually add
  • to molasses mixture and mix well.
  • Drop by rounded teaspoonfuls 2 in. apart onto baking sheets lightly
  • coated with cooking spray.
  • Bake at 350° for 8-10 minutes or until edges are lightly browned.
  • Remove to wire racks. Yield: 3 dozen.
Nutritional Facts: 1 cookie equals 60 calories, 2 g fat (trace saturated fat), 6 mg cholesterol, 39 mg sodium, 10 g carbohydrate, trace fiber,

2 of 2

Ginger Cream Cookies (continued)

Nutritional Facts: 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.