Ginger Cream Cookies

Ginger Creams bring back lots of memories for me.  Memories from long, long ago!  These fluffy ginger cakes with creamy white icing are one of the cookies that my mom made for me to take to kindergarten to share with my class.  I remember counting down the days on the mimeographed cookie calendar until it was my very first “cookie day”.  Carefully my mom and I packed the ginger cream cookies into a green Tupperware container, and I proudly brought them in to my teacher.  At snack time I took the cookies around to each student.  Of course we learned important lessons like “the one you touch is the one you take” and to always say “thank you” to the person who brought cookies.

Such fond memories . . . but as I continued to think about kindergarten, it occurred to me that I brought cookies every few weeks, and we had about 15 kids in my class.  That would mean we had cookies every day!  That couldn’t be right!  We didn’t have homemade cookies EVERY day in kindergarten, did we?  That would be so unhealthy!  Surely it couldn’t be true!  I actually had to call my mom to check if my recollections were correct.  She confirmed that, yes, we did indeed have cookies and milk every day in kindergarten.  Did you have cookies every day in kindergarten?

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Ginger Cream Cookies

by Jill {www.dulcedough.com} February-16-2012

Fluffy ginger cookies topped with creamy white icing.

Ingredients

• 1/4 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1/2 cup molasses
• 1 teaspoon baking soda
• 1/2 cup hot water
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/2 teaspoon cinnamon

           For Icing:

• 3/4 cup confectioners' sugar
• 1/4 teaspoon vanilla
• 1-2 tablespoons cream

Instructions

1. Mix together the butter, sugar, egg, and molasses.2. Dissolve soda in the hot water and then stir into mixture.3. Stir in flour, salt, ginger, nutmeg, cloves, and cinnamon.4. Chill dough for about an hour. 5. Preheat oven to 400°F and lightly grease a baking sheet.6. Drop dough by rounded teaspoonfuls onto baking sheet about 2 inches apart.7. In 400°F oven, bake for 7 - 8 minutes or until when touched with finger almost no imprint remains.8. Make icing by combining the confectioners' sugar, vanilla, and enough cream to make spreadable.9. Frost cookies as soon as they are cool enough to handle, but still warm.

Details

Prep time: 20 mins Cook time: 8 mins Total time: 28 mins Yield: 4 dozen cookies

Recipe adapted from:
 
Updated

February 16 2012