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.
Gramma passed down her secrets to my daughter. I love this picture so much!
Ginger Cream Cookie Recipe
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:
Mix all ingredients outside of the water together in a large bowl. I use my KitchenAid mixer. Slowly add in the hot water to the mixed ingredients. The hot water has to be added after the molasses, or they won’t mix right! Refrigerate for 15 minutes to firm up the dough. Drop spoonfuls onto a pan and bake at 350 degrees for 15 minutes.
Frosting:
3 C. Powdered Sugar
½ C. Salted Butter, softened
1 ½ tsp. Vanilla
1-2 Tablespoons Milk (depending on desired consistency)
Mix well and frost your cooled cookies! Enjoy!
Until next time,
–The Wing Lady