Best 5 My Grandmothers Frosted Ginger Creams Recipes
Indulge in the nostalgic flavors of My Grandmother's Frosted Ginger Creams, a delightful collection of three delectable recipes that evoke memories of simpler times. These treats are not only a testament to the enduring legacy of family traditions but also a testament of skill, creativity, and passion for baking. Embark on a culinary journey with us as we explore the secrets behind these classic frosted ginger creams.
Our journey begins with the foundational recipe for the Frosted Ginger Creams. This timeless recipe yields tender, flavorful cookies that are the perfect canvas for the irresistibly creamy frosting. We'll guide you through each step of the process, from creaming the butter and sugar to incorporating the zesty ginger and molasses. The result is a perfectly balanced cookie that bursts with warmth and spice.
Next, we'll introduce you to the delectable Frosted Ginger Cream Bars. These delightful treats take the classic ginger creams to the next level by transforming them into irresistible bars. With a slightly crisp exterior and a soft, chewy interior, these bars are a perfect combination of textures and flavors. We'll share our tips for achieving that perfect balance and provide detailed instructions for creating these luscious bars.
Finally, we'll unveil the secrets behind the Frosted Ginger Cream Sandwiches. These delightful confections elevate the simple ginger creams by sandwiching them with a layer of creamy, velvety frosting. The result is a symphony of flavors and textures that will tantalize your taste buds. We'll guide you through the process of making the frosting, assembling the sandwiches, and achieving that perfect frosting-to-cookie ratio.
Whether you're a seasoned baker or just starting your culinary adventures, these recipes for Frosted Ginger Creams, Frosted Ginger Cream Bars, and Frosted Ginger Cream Sandwiches are sure to become cherished favorites. Join us as we embark on this sweet journey, creating memories and delectable treats that will be enjoyed for generations to come.
GINGER-CREAM BARS
I rediscovered this old-time recipe recently and found it's everyone's favorite. Even 4-year-olds have asked for these frosted bars as nursery treats. -Carol Nagelkirk, Holland, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Cream butter and granulated sugar. Sift together flour, salt, baking soda and spices; add to creamed mixture. Add eggs, 1 at a time, beating well after each addition, and molasses. Blend in coffee. Spread in a 15x10x1-in. baking pan. , Bake 20-25 minutes. Cool. For frosting, cream butter and cream cheese; add confectioners' sugar and vanilla. Spread over bars. If desired, top with nuts.
Nutrition Facts : Calories 101 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 126mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
GINGER CREAM COOKIES
Soft ginger cookie. Tastes better after a few days in storage. My mom's recipe.
Provided by Jeannie Green
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Cream the shortening, sugar, egg, molasses and water. Mix in the flour, salt, ginger, nutmeg, cloves and cinnamon. Cover and chill for 1 hour.
- Preheat oven to 400 degrees F (205 degrees C).
- Drop teaspoonfuls of dough onto ungreased cookie sheets about 2 inches apart. Bake for about 8 minutes.
Nutrition Facts : Calories 101.8 calories, Carbohydrate 17.2 g, Cholesterol 7.8 mg, Fat 3.2 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 186.3 mg, Sugar 8 g
GINGER CREAM COOKIES (GRANDMA'S DATED 1924)
This is an old recipe from my Grandma's file dated 1924. grandma made these for Christmas most years up until she was no longer able to bake in the 1980's. A big batch of these never lasted long. Yum!
Provided by Kathie Carr
Categories Cookies
Time 25m
Number Of Ingredients 18
Steps:
- 1. COOKIES: Mix shortening, sugar, egg, molasses,and water together well. Sift dry ingredients (all remaining cookie ingredients) together and blend in. CHill dough for at least 2 -3 hours. Heat oven to 400 degrees. Drop dough by teaspoons full onto greased baking sheets about 2 inches apart. Bake 8-9 minutes. Cookies should have a little but almost no imprint left on them when lightly touched. Do not over bake. Remove to racks to cool a bit but frost while just a bit warm for best icing.
- 2. CREAM ICING: Blend sugar, salt, and vanilla. Add enough cream or milk to make this easy to spread. Frost warm cookies.
FROSTED GINGER COOKIES
My husband and I just built a new house in a small rural community in western New York. I work all day in an office, and I enjoy baking in the evening to relax. The wonderful aroma of these soft delicious cookies in our oven has made our new house smell like home. -Jeanne Matteson, South Dayton, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Stir in molasses and vanilla; mix well. Combine dry ingredients; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 12-15 minutes or until cookies spring back when touched lightly (do not overbake). Remove to wire racks. , For frosting, in a large saucepan, bring the brown sugar, milk and butter to a boil; cook and stir for 1 minute. Remove from the heat (mixture will look curdled at first). Cool for 3 minutes. Add confectioners' sugar, vanilla and salt; mix well. Frost warm cookies.
Nutrition Facts :
MY GRANDMOTHER'S FROSTED GINGER CREAMS
This recipe was my grandmothers recipe. I can remember my mother making these and they were always a favorite of mine. Well I like anything with ginger!
Provided by Mary Louise
Categories Cookies
Time 40m
Number Of Ingredients 17
Steps:
- 1. Cream together butter and sugar. Add eggs. Beat until light and fluffy. Add molasses. Blend in.
- 2. Sift together flour, ginger, cloves, cinnamon and salt.
- 3. Add baking soda to water.
- 4. Add dry ingredients and water to egg mixture alternatively.
- 5. Bake at 350 degrees in a jelly roll pan for 25 minutes or until cake tests done. Cool cake before frosting.
- 6. To make frosting add brown sugar, milk and butter to a saucepan. Bring to a boil. Remove from heat and add powdered sugar to thicken. Add 1 teaspoon vanilla. Frost the cake immediately while frosting is warm. Spread as you pour. Frosting sets fast and is hard to spread otherwise. I can not see why you can not frost while the cake is still warm. It might make it easier! Just a tip.
Tips:
- Make sure the ginger is finely grated. This will help the ginger flavor to disperse evenly throughout the cookies.
- If you don't have a pastry bag, you can use a zip-top bag with the corner snipped off to pipe the frosting.
- To make the frosting ahead of time, store it in an airtight container in the refrigerator for up to 2 weeks. Bring it to room temperature before using.
- If you don't have time to make the frosting, you can use a store-bought frosting instead.
- These cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
These frosted ginger creams are a delicious and easy-to-make treat that is perfect for any occasion. They are sure to be a hit with your family and friends. So next time you're looking for a sweet treat, give these cookies a try. You won't be disappointed!
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