Are you ready for my favorite ginger cookie on the planet? I have two favorite ginger cookies, but this one comes in at the top. The other recipe my Great Aunt Ruth made, and they were about the size of my head. I still need to get my hands on that recipe!
Growing up, I’d love to go to my grandparents’ house. Gramma would always have some sweet treat ready for us. I attribute my sweet tooth to these visits. So worth it though! And these ginger creams? They were among my favorites and are now a favorite of our kids.
They don’t last long in our house, that’s for sure. The frosting is a highlight. Paired with the rich, soft ginger cookie it’s guaranteed to please a crowd.
My Gramma Lou & my daughter making ginger cream cookies. I love this picture so much!
Gramma's Ginger Cream Cookie Recipe
This recipe has been passed down through my family, and my daughter even got to learn the secrets directly from Gramma herself! It’s a family tradition we cherish forever.
Ingredients:
1 C. Sugar
½ C. Lard or Crisco
1 Egg
1 C. Molasses
2 tsp. Ground Ginger
1 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. Cloves
2 tsp. Baking Soda
4 C. Flour
1 C. Hot Water
Directions:
In a large bowl, mix all the ingredients except for the hot water. I like to use my KitchenAid mixer to make things easier.
Slowly add the hot water to the mixture. Make sure to add the water after the molasses—otherwise, they won’t mix properly!
Refrigerate the dough for 15 minutes to let it firm up.
Drop spoonfuls of the dough onto a baking sheet.
Bake at 350°F for 15 minutes.
The Perfect Frosting for Ginger Cream Cookies
The frosting is what makes these cookies so irresistible! Here’s how you make it.
Frosting Ingredients:
3 C. Powdered Sugar
½ C. Salted Butter, Softened
1 ½ tsp. Vanilla
1-2 Tablespoons of Milk (depending on desired consistency)
Directions:
Mix all the frosting ingredients together until smooth.
Once the cookies have cooled, frost them with this delicious buttercream.
Enjoy!
Until next time,
–The Wing Lady