Ginger cream Christmas cookies, or molasses cream cookies are a Grandma Cookies. Everyone must have had a Grandma or a mother who made these around the holidays, lovely cake bites of gingered glory, covered with a sweet icing to foil that spicy ginger bite. This is very similar to my grandma’s Old Fashioned Gingerbread recipe and in fact these are little cakelets more than cookies.
Oh, but what a delight they are and perfect Christmas cookies!
When the Spice Sanctuary in Canmore offered to send me a package of their spices to try in my baking, I eagerly jumped on the chance to review all the ones that had to do with Christmas baking. Ginger, cloves, nutmeg and more, my package arrived just in time to try them out on these cookies!
I used two types of their ginger in these cookies. The Frontier ginger is what most people are familiar with, a more light-colored ginger powder. The plain ginger powder that you are used to baking with over the years might make you take a second glance, it’s darker in color than usual and smells more like a fresh ginger root. I was amazed at the quality of the ginger powder from the Spice Sanctuary but shouldn’t have been; all their product are organic, sun-dried,non-irradiated, non-fumigated and unbleached. In the world of spices these things make all the difference. Opening up that bag of ginger is as close as you are going to get to using fresh ginger root in a recipe. I wish I could post smells somehow on this website, it’s truly amazing!
I also used their Ground Nutmeg , in which the quality was apparent.
Good spices like the ones from the Spice Sanctuary make all the difference in your cooking and baking. These cookies in which the flavor depends on ginger so heavily are a prime example. Using good quality spices take them from great to fabulous!
- ½ cup butter
- ½ cup sugar
- 1 egg yolk
- 1 cup molasses
- 2 teaspoons baking soda
- ½ teaspoon salt
- 3½ cups flour
- 1 tablespoon ground ginger
- 1 teaspoon nutmeg
- 1 teaspoon vinegar
- ½ cup boiling water
- Kick the tires and light the fires to 350 degrees.
- Cream together the butter and sugar.
- Add the egg yolk and molasses.
- Whisk together baking soda, salt, flour, ginger and nutmeg.
- Add the vinegar to the water.
- Gradually stir flour mixture into shortening mixture, alternating with hot water.
- Drop by heaping tablespoons onto greased cookie sheet 3″ apart.
- Bake for 10-12 minutes, depending on the size you make them.
- Cool on a rack.
Once they are cooled, whip up my Buttercream Icing Recipe.
Take two cookies and frost the underside of each, then press them together.
Roll the icing in Christmas sprinkles or leave them plain, I prefer no sprinkles but of course my kids went wild for the colorful sprinkled cookies!
These Christmas cookies get better after a day or two in a sealed container, so they are fantastic to make ahead of time!
Happy Saturday everyone! Make sure to check out my giveaways on the Recipe Roost and since you just finished reading my review of the Spice Sanctuary and their amazing products….you know that means a giveaway is coming!
I Love Christmas Cookies Magpie