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Ginger Cream Cookies

By: Jeannie Green  
"Soft ginger cookie. Tastes better after a few days in storage. My mom's recipe."

Rating: This weblink has been rated 11 times with an average star rating of 3.7 Read Reviews (7)

Rate/Review | 118 people have saved this

 

Servings  (Help)

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Original Recipe Yield 4 dozen
 

Ingredients

  • 1/3 cup shortening
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 cup molasses
  • 1/2 cup water
  • 2 cups self-rising flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon

Directions

  1. Cream the shortening, sugar, egg, molasses and water. Mix in the flour, salt, ginger, nutmeg, cloves and cinnamon. Cover and chill for 1 hour.
  2. Preheat oven to 400 degrees F (205 degrees C).
  3. Drop teaspoonfuls of dough onto ungreased cookie sheets about 2 inches apart. Bake for about 8 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 102 | Total Fat: 3.2g | Cholesterol: 9mg

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reviews custom versions people who saved this

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2006 by maslex 
Have always loved these cookies and make them for Christmas each year. I take a can of cream... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2006 by JARHAS 
These cookies are GREAT!!! They almost melt in you mouth. For Christmas, I made a frosting... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 17, 2008 by atticmajik 
The recipe is called ginger cream cookies but there is no recipe for the cream icing. I lost... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2008 by Amy P. 
I found these to be very dry & bland. I can see why the other reviewers added frosting. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2007 by EMERALDCITYJEWEL 
good flavor and easy to make. had to substitute for self raising flour a mixture of 1-1/2 tsp.... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 18, 2007 by Emily Suzanne 
Ease of preparation, but no flavor - and I doubled the ginger. Will stick with GingerSnaps... MORE

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