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Ginger Creams

Rated as 4.45 out of 5 Stars

"Spicy ginger cookie frosted with a confectioners' sugar icing."
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servings 127
Original recipe yields 24 servings (4 dozen)


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  1. Mix shortening, white sugar, egg, molasses, and water thoroughly. Sift together flour, 1/2 teaspoon salt, baking soda, and spices and blend in. Chill dough until firm.
  2. Preheat oven to 400 degrees F (205 degrees C).
  3. Drop dough by teaspoonfuls about 2 inches apart on lightly greased baking sheet. Bake about 8 minutes, or until almost no imprint remains when touched lightly. While slightly warm, frost with icing.
  4. To Make Frosting: Blend confectioners' sugar, 1/4 teaspoon salt and 1/2 teaspoon vanilla. Add cream to make icing easy to spread. Spread on cookies with spatula or pastry brush.

Nutrition Facts

Per Serving: 127 calories; 3.5 22.6 1.4 9 105 Full nutrition

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Read all reviews 5
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These cookies are a Christmas favorite of our family. I believe my mother uses this same recipe from Betty Crocker's Cookie Cookbook. They are soft, not overly sweet (even with a light frostin...

This is an old Betty Crocker recipe from the 50s and 60s. They are soft, spicy, moist and cake-like. When we're sending them somewhere or are taking them to someone's house or a bake sale, we li...

These were very good, a soft cake-like cookie, like little gingerbread cakes. Great with the frosting and tasted best the first day I made them. The next day they were a little dry. I would m...

Not like mom's. No recipe for the icing.

Great cookies!, only one change made: didn't use the wáter and chilled the dough 'til firm. Everyone loved them.