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Ginger Cream Christmas Cookies

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Ginger Cream Christmas Cookies
Ginger Cream 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!

 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

PIN THIS RECIPE to your CHRISTMAS COOKIES RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!

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

Learn to cook like the Kitchen Magpie

Ginger Cream Christmas Cookies

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

Prep Time
10 minutes
Cook Time
12 minutes
Total Time
22 minutes
Course
Dessert
Cuisine
American
Servings
24
Calories
160
Author
Karlynn Johnston

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. Preheat your oven to 350 °F,
  2. Cream together the butter and sugar. Add the egg yolk and molasses.
  3. Whisk together baking soda, salt, flour, ginger and nutmeg.Add the vinegar to the water.
  4. Gradually stir flour mixture into shortening mixture, alternating with hot water.
  5. Drop by heaping tablespoons onto greased cookie sheet 3 inches apart.
  6. Bake for 10-12 minutes, depending on the size you make them.
  7. Cool on a rack.
  8. Use my buttercream icing recipe if you want to sandwich them.

Nutrition Information

Calories: 160kcal, Carbohydrates: 28g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 18mg, Sodium: 179mg, Potassium: 227mg, Sugar: 14g, Vitamin A: 2.6%, Calcium: 3.4%, Iron: 8.7%

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Christmas cookies Ginger Molasses

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Around the World in 80 Cupcakes says

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

  2. Jaimee Morozoff says

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

  3. Melanie Harmsma says

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

  4. The Kitchen Magpie says

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

  5. Sabine Dumdei Vanderkley says

    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?

  6. Spices Exporters says

    I love this cookies, its make me sound yummy

  7. paularkelly says

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

  8. thejoyofcaking says

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

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