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!

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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
Prep Time
10 mins
Cook Time
12 mins
 
Soft ginger cookies with buttercream icing sandwiched between then rolled in Christmas sprinkles. Easy & delicious Christmas cookies!
Author: Karlynn Johnston
Ingredients
  • 1/2 cup butter 1/2 cup sugar1 egg yolk1 cup molasses2 teaspoons baking soda 1/2 teaspoon salt3 1/2 cups flour1 tablespoon ground ginger1 teaspoon nutmeg1 teaspoon vinegar 1/2 cup boiling water
Instructions
  1. 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!

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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Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

10 Comments

  1. Around the World in 80 Cupcakes Reply

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

  2. Jaimee Morozoff Reply

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

  3. Melanie Harmsma Reply

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

  4. The Kitchen Magpie Reply

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

  5. Sabine Dumdei Vanderkley Reply

    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. paularkelly Reply

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

  7. thejoyofcaking Reply

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

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