We love the way ginger creams fill our kitchen with a cozy aroma. These cookies have a classic warmth that brings back memories of holidays and family gatherings. With every bite we get sweet spice and a hint of zing
Ginger Creams Cookie Recipe
We savor the cozy blend of sweet spice and gentle zing when we bake our Ginger Creams. Let us gather our essentials and start creating this comforting treat.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 1 large egg
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons softened butter
- 1 tablespoon milk
Instructions
- Preheat our oven to 350 degrees Fahrenheit
- Line two baking sheets with parchment paper
- Whisk flour baking soda ginger cinnamon and salt in one bowl
- Beat butter sugar and molasses in a separate bowl until fluffy
- Add egg sour cream and vanilla extract then mix until combined
- Fold dry mixture into wet mixture until a soft dough forms
- Scoop dough by tablespoons onto prepared baking sheets
- Bake for 10 to 12 minutes or until cookies turn golden around the edges
- Cool cookies on a rack before frosting
- For frosting use a spoon to combine powdered sugar butter and milk until smooth then spread over each cookie
| Preparation Step | Time |
|---|---|
| Preheat Oven | 10 minutes |
| Baking | 10 to 12 minutes |
Ingredients
We gather these essential items for our Ginger Creams. We measure them precisely to keep the flavors balanced.
Dry Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | 1 teaspoon |
| Ground ginger | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Salt | 1/4 teaspoon |
Wet Ingredients
| Ingredient | Amount |
|---|---|
| Unsalted butter softened | 8 tablespoons |
| Brown sugar | 3/4 cup |
| Egg large | 1 |
| Molasses | 1/2 cup |
| Milk | 1/4 cup |
| Vanilla extract | 1 teaspoon |
Equipment
We rely on a few core tools to keep our process smooth and consistent:
- Measuring Cups
We measure milk and molasses accurately for the perfect balance of sweetness and moisture.
- Measuring Spoons
We gather exact amounts of baking soda and spices for consistent flavor in our ginger creams.
- Large Mixing Bowl
We combine our dry ingredients and keep them ready for blending.
- Stand Mixer or Hand Mixer
We cream softened butter and brown sugar to achieve a light and fluffy texture.
- Rubber Spatula
We scrape down the sides of the bowl to prevent any clumps of batter from sticking.
- Cookie Scoop or Spoon
We portion out even scoops for uniform cookies.
- Baking Sheet
We place the batter on a parchment-lined surface to ensure even baking and easy cleanup.
- Wire Cooling Rack
We cool our cookies thoroughly before frosting to keep the icing smooth.
Directions
Here is how we transform our Ginger Creams dough into soft cookies. We then whip a smooth cream filling to finish them.
Prepare The Dough
- Sift 2 cups all-purpose flour. Add 1 teaspoon baking soda. Add 1 teaspoon ground ginger and 1 teaspoon ground cinnamon. Add 1/4 teaspoon salt. Stir to combine.
- In a separate bowl beat 8 tablespoons softened unsalted butter and 3/4 cup brown sugar until fluffy.
- Add 1 large egg. Mix well. Pour in 1/2 cup molasses. Add 1/4 cup milk and 1 teaspoon vanilla extract. Beat again.
- Gradually mix in the dry ingredients. Use a spatula to scrape the sides. Form a smooth dough.
Bake The Cookies
- Scoop tablespoon-sized dough portions. Place on a baking sheet lined with parchment.
- Bake as shown in the table below. Do not flatten the dough portions.
| Step | Temperature | Time |
|---|---|---|
| Baking | 350°F | 10 to 12 minutes |
| Cooling | – | 15 minutes |
- Transfer cookies to a wire rack to cool completely.
Make The Cream Filling
- In a clean bowl beat 1/2 cup softened unsalted butter at low speed.
- Slowly add 2 cups powdered sugar. Add a small pinch of ground ginger plus a splash of milk.
- Increase speed. Beat until soft peaks form. The cream filling should be light and fluffy.
Assemble The Cookies
- Spread or pipe the cream filling on the flat side of one cookie.
- Top with another cookie. Press gently to form a sandwich.
Storage And Make-Ahead Tips
Baked Ginger Creams hold their warm spice flavor for several days if stored properly. We keep them in airtight containers to maintain their moist texture. We also layer parchment or wax paper between cookies to protect the cream filling. Below is a quick reference for how long they stay fresh and the best storage methods:
| Storage Method | Duration | Container |
|---|---|---|
| Room Temperature | 4 days | Airtight container |
| Refrigerator | 7 days | Zip-top bag or sealed container |
| Freezer | 2 months | Freezer-safe bag or container |
- We chill the dough up to 2 days in advance. This allows flavors to deepen.
- We let the dough stand at room temperature for about 15 minutes before baking.
- We store unfilled cookies in the freezer and thaw them in the refrigerator before frosting.
- We prepare the frosting 1 day early and keep it in a sealed bowl in the fridge. We beat it briefly to restore fluffiness before assembling.
Conclusion
We cherish how these cookies unite us around warm flavors and cozy moments. They remind us that sweet holiday treats can spark new memories. With each batch we discover another layer of delight that keeps us coming back for more. We trust this recipe will become a dependable favorite you can share with friends and family for many years to come.
Frequently Asked Questions
What are Ginger Creams?
Ginger Creams are soft, spiced cookies made with ginger, cinnamon, and molasses. They feature a creamy filling sandwiched between two sweet, lightly spicy cookie layers. Their comforting aroma and nostalgic flavor make them a favorite treat, especially during the holiday season. These cookies strike a balance between warm spices and smooth sweetness, creating a delightful bite every time.
Which ingredients do I need?
You’ll need standard baking essentials like flour, baking soda, salt, ground ginger, and cinnamon. The wet ingredients include unsalted butter, brown sugar, an egg, molasses, milk, and vanilla extract. To make the creamy filling, you’ll need butter, powdered sugar, extra ginger, and a splash of milk.
How do I make the dough?
Mix the dry ingredients—flour, baking soda, ground ginger, cinnamon, and salt—in a large bowl. In a separate bowl, cream softened butter and brown sugar, then beat in the egg, molasses, milk, and vanilla. Gradually combine dry and wet mixtures until a smooth batter forms. Chill if desired before scooping onto a baking sheet.
What’s the best way to bake the cookies?
Preheat your oven to 350°F. Scoop the dough onto a parchment-lined baking sheet, leaving enough space for spreading. Bake for 10–12 minutes, or until edges are set but centers remain soft. Transfer cookies to a wire rack and let them cool for about 15 minutes before adding the filling.
How do I make the cream filling?
Beat softened butter with powdered sugar, ground ginger, and milk until light and fluffy. Adjust consistency by adding more sugar for thickness or more milk for softness. The ginger adds a subtle kick, complementing the cookies’ spiced flavor. Spread or pipe a generous layer onto a cookie and top with another to form a sandwich.
How should I store these cookies?
Keep Ginger Creams fresh by storing them in an airtight container at room temperature for a few days. Separate layers with parchment or wax paper to protect the filling and maintain softness. For longer storage, place unfilled cookies in the freezer, thaw them in the fridge, then add the frosting.
Can I make the dough or frosting in advance?
Yes, you can chill the dough for up to two days. Let it sit at room temperature about 15 minutes before baking to make scooping easier. The frosting can be made a day ahead and kept refrigerated in a sealed container. Simply beat it briefly before spreading or piping to reclaim its fluffy texture.
What equipment do I need?
Basic kitchen tools will work fine. You’ll need measuring cups and spoons for accuracy, a large bowl for dry ingredients, and either a stand or hand mixer for creaming butter and sugar. A rubber spatula helps scrape the bowl. Use a cookie scoop or spoon for portioning, a baking sheet for even baking, and a wire rack for cooling.