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Ginger Cream Christmas Cookies

 Christmas cookies

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!

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Ginger Cream Christmas Cookies


  • Author: Karlynn Johnston
  • Prep Time: 10 min
  • Cook Time: 12 min
  • Total Time: 22 min

Description

Soft ginger cookies with buttercream icing sandwiched between then rolled in Christmas sprinkles. Easy & delicious Christmas cookies!

Ingredients

  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 egg yolk
  • 1 cup molasses
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 1/2 cups flour
  • 1 tablespoon ground ginger
  • 1 teaspoon nutmeg
  • 1 teaspoon vinegar
  • 1/2 cup boiling water

Instructions

  1. Kick the tires and light the fires to 350 degrees.
  2. Cream together the butter and sugar.
  3. Add the egg yolk and molasses.
  4. Whisk together baking soda, salt, flour, ginger and nutmeg.
  5. Add the vinegar to the water.
  6. Gradually stir flour mixture into shortening mixture, alternating with hot water.
  7. Drop by heaping tablespoons onto greased cookie sheet 3″ apart.
  8. Bake for 10-12 minutes, depending on the size you make them.
  9. 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!

Christmas 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!

Love,

I Love Christmas Cookies Magpie

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10 Comments

  • Reply
    Around the World in 80 Cupcakes
    December 12, 2016 at 1:37 am

    Nom nom nom \U0001f60bI grate my own nutmeg and fresh ginger. It just isn’t the same. Fresh is best \U0001f913

  • Reply
    Jaimee Morozoff
    December 21, 2015 at 1:06 am

    I’m making these right now! I needed something to use up my egg yolks.

  • Reply
    Melanie Harmsma
    December 19, 2014 at 3:32 am

    Okay. I’ll give em a try. Only I’m swapping out for cream cheese icing because cheese.

  • Reply
    Lois Maillet Lynn
    December 12, 2013 at 2:51 am

    Ginger…. Yes!

  • Reply
    The Kitchen Magpie
    December 11, 2013 at 5:21 pm

    Shortening is how my grandma made them but I always substitute butter!

  • Reply
    Sabine Dumdei Vanderkley
    December 11, 2013 at 5:14 pm

    These are a must try for me! One question tho – in the recipe it calls for butter but in the instructions you mention shortening? which should I use?

  • Reply
    Deb McKay
    December 11, 2013 at 4:19 pm

    Oh dear

  • Reply
    Spices Exporters
    March 7, 2013 at 7:49 am

    I love this cookies, its make me sound yummy

  • Reply
    paularkelly
    December 8, 2012 at 11:43 pm

    Nice review and info on the Spice Sanctuary Spices and the cookies look wonderful!

  • Reply
    thejoyofcaking
    December 8, 2012 at 11:00 pm

    Tis the season for cookies!  And I’m loving this recipe.  The sprinkles make them so festive – thanks for sharing 🙂

  • Leave a Reply

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