Cookies/ Dessert/ Recipes

ginger cremes

I don’t know what prompted my great grandmother to name these extra thick, cake-like molasses cookies “ginger cremes” but she did. There’s something so quintessentially old fashioned about molasses cookies, and I was so excited to find this recipe because most molasses cookies I’ve tried in the past have been a little too thin and crisp for my taste.

These, my friends, are not.

I was a little leery of the recipe because it called for a whopping 1/2 cup of molasses but only 2 cups of flour. And after I mixed them up and put them in the oven to bake, I sat down on the floor of my kitchen and anxiously watched them rise. Oh, and rise they did! Let me tell you, they turned into the most pillow-like, thick, cakey molasses cookie that I’ve ever tried. Think pumpkin whoopie pie….but ginger.

Simple old fashioned cookies like this make me so happy and so sure of myself that I’m in the right industry. I mean, who else gets ridiculously excited and dances around the house alone because of a cookie?

There’s nothing fancy about them and they are pretty much the direct opposite of these bad boys. However, I think it’s their simplicity that makes them so special. They aren’t overly sweet or overly spicy, and if just a liiiiiiittle thicker, might even be called a muffin. They are positively retro in every way, from the shortening, to the whopping half cup of molasses and to the “baking soda dissolved in hot water”. They taste exactly like little mounds of old fashioned gingerbread (the cake, not the cookie) and would probably also be great drizzled with a little flat icing.

Next time, I might try sandwiching them with some buttercream. But for now, I’m happy to bake and eat them the way great grandma most likely intended—with a cup of tea.

Ginger Cremes

makes 19-20 cookies

Print this recipe!

Ingredients:

1/4 cup shortening

1/2 cup sugar

1 egg

1/2 cup molasses

1 tsp baking soda dissolved in 1/2 cup hot water

2 cups flour

1/2 tsp salt

1 tsp ginger

1/2 tsp nutmeg

1/2 tsp ground cloves

Directions:

Preheat oven to 400 degrees. Cream together the shortening and the sugar until light and fluffy, then add the egg and molasses and beat well. In another bowl, whisk together the flour, salt, ginger, nutmeg and cloves. Alternate adding the dry ingredients with the baking soda water to the sugar mixture, beating well after each addition.

Drop large spoonfuls of dough on lined sheet trays and bake for eight minutes, until puffy.

Time:

20 minutes

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69 Comments

  • Reply
    Lys
    November 7, 2011 at 4:05 am

    I love ginger and I love that November is bringing this them of everyone blogging about it! So great and so delicious! Thanks for sharing.

  • Reply
    Amy @loveAmyx
    November 7, 2011 at 4:15 am

    Do you have ginger cream biscuits in the US? Thats what these remind me of…

    http://www.foxs-biscuits.co.uk/product.php?id=crunchginger

    love Amy x

  • Reply
    Khushboo
    November 7, 2011 at 4:18 am

    I actually hate ginger but ginger snaps/cookies are an exception!

  • Reply
    Anne
    November 7, 2011 at 4:36 am

    I’ll try them, will remind me my childhood… But I cannot go with shortening, sorry.

  • Reply
    sheila
    November 7, 2011 at 4:49 am

    these look yum! is there any substitute for shortening?

  • Reply
    Caroline
    November 7, 2011 at 4:54 am

    i love that your baking from all of her recipe cards…it’s really fun to follow along w/ this project and get a peek into the past! great idea!

  • Reply
    Heather (Heather's Dish)
    November 7, 2011 at 4:59 am

    these bring back so many memories of my Mimi’s ginger cookies…hers weren’t crisp either, but were this really soft chewy decadent cookie. i used to take a big gallon bag with me on golf trips (they were supposed to be shared) but then I’d totally hoard and eat them all!

    so great to meet you this weekend 🙂

  • Reply
    Angela @ Eat Spin Run Repeat
    November 7, 2011 at 5:03 am

    Ooh my mum would love these!
    “I sat down on the floor of my kitchen and anxiously watched them rise.” – I have TOTALLY done this! I love the anticipation – it’s like watching TV, but better!!

  • Reply
    Melomeals: Vegan for $3.33 a Day
    November 7, 2011 at 5:05 am

    Those look great and the recipe written in your grandmothers hand is priceless!

  • Reply
    cadastru Bucuresti
    November 7, 2011 at 5:11 am

    I like this recipe a lot, it is one of my favourites. I`ve tried it this morning and it was very good, thanks for sharing.

  • Reply
    jenna
    November 7, 2011 at 5:13 am

    mmm…cake cookies own me! these look so delicious!

  • Reply
    Jen
    November 7, 2011 at 5:15 am

    Oh my Lord, that first picture…I could bite into it right now!

    Well, I’m not in the “industry”, but I get excited about molasses cookies… I guess I’m not lucky enough to be paid to watch them rise though 🙂

  • Reply
    Lauren @ What Lauren Likes
    November 7, 2011 at 5:18 am

    I cannot wait to make these! My family lovvves ginger 🙂

  • Reply
    kathleen @ the daily crumb
    November 7, 2011 at 5:25 am

    my gramma made amazing ginger creams!! unfortunately no one knows where her recipes are, so i’ll have to adopt this one 🙂

  • Reply
    Amanda
    November 7, 2011 at 5:26 am

    I love anything with molasses and ginger. It reminds me of eating ginger snaps dipped in Lipton black tea when I was growing up. My mom and I would load up the tea with cream and sugar and catch up on our days. Such a nice memory. 🙂

  • Reply
    Gina @ Running to the Kitchen
    November 7, 2011 at 5:32 am

    Any time I eat a cookie with a distinct ginger flavor I crave a cup of tea. You’re right about molasses equally old fashioned, that’s exactly what I think too when I see it in an ingredient list.

  • Reply
    Fran@ Broken Cookies Don't Count
    November 7, 2011 at 5:38 am

    They look just delicious! I do like crisp though. Yum, anyway.

  • Reply
    Molly @ RDexposed
    November 7, 2011 at 5:39 am

    I love watching things bake in the oven as though I was glued to a TV show!

  • Reply
    brandi
    November 7, 2011 at 5:43 am

    these look just like our family recipe for molasses cookies – i love how soft and puffy they are!

  • Reply
    Caitlin
    November 7, 2011 at 5:48 am

    Those look sooo good! And for the record, I get ridiculously excited and dance for cookies. There’s no shame in that!

  • Reply
    Imwaytoobusy
    November 7, 2011 at 5:49 am

    It looks as though the 1/2 cup of molasses paid off! They sound wonderful.

  • Reply
    The Blue-Eyed Bakers
    November 7, 2011 at 6:01 am

    Oooh we adore ginger cookies and these look insanely divine…so gorgeous!

  • Reply
    HilJo
    November 7, 2011 at 6:02 am

    What a beautiful way to start my morning, looking at those pictures and dreaming of pillowy ginger cookies…sigh.

  • Reply
    Daisy
    November 7, 2011 at 6:14 am

    and that retro mug…awesome touch!

  • Reply
    Cait's Plate
    November 7, 2011 at 6:26 am

    LOVE how thick and doughy they look!

  • Reply
    Megan
    November 7, 2011 at 6:26 am

    Eek! That last sentence made me homesick. Every time I visit my grandma she always serves us cups of tea and ginger biscuits. They’re biscuits, so they’re snappier than these, and they’re also shop bought (:o); but they’re sooo ‘my grandma’. I’ll be home in December, and I think she might be hosting Christmas dinner – but I might just walk in the door and ask for a cup of tea and a ginger snap instead 😛

  • Reply
    laura @FoodSnobSTL
    November 7, 2011 at 6:45 am

    I just want to comment on that amazing mug and what appears to be a ruler placemat. Where did you find those?!

    • Reply
      jenna
      November 7, 2011 at 7:18 am

      the mug was actually my mom’s when she was a little girl…and that “ruler” is just a piece of retro scrapbook paper from Michael’s!

  • Reply
    Liz @ IHeartVegetables
    November 7, 2011 at 6:50 am

    My man friend doesn’t like most desserts (he doesn’t really like chocolate… which I think is insane) but he likes gingersnaps! I might have to try this one out on him!

  • Reply
    Maria
    November 7, 2011 at 7:02 am

    I love a good ginger cookie! Congrats on your award! Well deserved indeed!

    • Reply
      jenna
      November 7, 2011 at 8:16 am

      thanks so much, maria!

  • Reply
    korina
    November 7, 2011 at 7:02 am

    yummmm shortening 😀 thanks for keeping it in there!

  • Reply
    amy walters, aDESIGNdock
    November 7, 2011 at 7:04 am

    Wonderful recipe Jenna! Perfect as the holiday season approaches!

  • Reply
    Liz
    November 7, 2011 at 7:11 am

    Yum! I absolutely love molasses cookies – when I was a kid my great grandma & I used to make her mother’s recipe, but it was always a little drier than I liked. My favorite recipe for them is the one from Williams-Sonoma (spiced molasses cookies), but I’m betting I’ll love these ones, too! 🙂

  • Reply
    Joelle (On A Pink Typewriter)
    November 7, 2011 at 7:20 am

    I love cakey cookies! These looks great.. I’m curious where the name ‘ginger creme’ came from though..

  • Reply
    Kristen @ Chocolate Covered Kristen
    November 7, 2011 at 7:35 am

    Yum! I must try these. I love ginger, ginger bread, ginger ale, etc. but can never seen to find soft ginger cookies… they are always rock hard! Congrats on your award the other night! I was at the table next to yours inhaling the gingerbread macarons from the dessert buffet 🙂

  • Reply
    Estela @ Weekly Bite
    November 7, 2011 at 7:40 am

    These cookies look amazing! And I am obsessed with your coffee mug 🙂

  • Reply
    CaitandAllie
    November 7, 2011 at 7:41 am

    Yum! I’ve made cookies with a recipe that requires dissolving the Baking Soda in water first, and I thought it was a very curious step, but I followed along like a good baker. Do you know why a recipe would call for dissolving the Baking Soda in water? What does it accomplish that dry Baking Soda doesn’t?

  • Reply
    Cat @Breakfast to Bed
    November 7, 2011 at 8:20 am

    these almost look soft enough to be fashioned into whoopie pies, are they?

  • Reply
    Jessica
    November 7, 2011 at 8:49 am

    I have that mug! One of my favorite thrifting finds 🙂

  • Reply
    Andrea @ The Skinny Chronicles
    November 7, 2011 at 8:58 am

    Soft and fluffy cookies are my favorite. Crispy ginger cookies have always been disappointing. What a fabulous treat!

  • Reply
    Katryn
    November 7, 2011 at 9:00 am

    I agree! I don’t like the thin and crispy ginger cookies but love soft gingerbread. These totally fit the bill! And so perfect for Autumn. 🙂

  • Reply
    Teri
    November 7, 2011 at 9:09 am

    Yum! These sound very much like my own grandmother’s Ginger Cookies. They’re a staple in our house for Christmas. Some of my favorite memories are of all the women in the family, bustingly around making those cookies for Christmas.

  • Reply
    Moni'sMeals
    November 7, 2011 at 9:32 am

    The texture on these suckers are amazing! I only prefer ginger cookies if they are soft and chewy, not hard. 🙂

    These will make my Christmas Cookies for sure.

  • Reply
    Adrianna from A Cozy Kitchen
    November 7, 2011 at 9:35 am

    OMG Im so in love with the tape measure surface you have. So cute!

  • Reply
    Emmy (Wine and Butter)
    November 7, 2011 at 9:38 am

    I think ALL cookies should be soft – ginger or otherwise – they are just so much better!!! These cookies look amazing!!!! I really love making ginger icing to put on ginger cookies – so easy and, as far as Im concerned, the more ginger the better. Marzipan and gingner also go awesome togther (assuming that is, tha tyou like marzipan!!) xox

  • Reply
    Averie @ Love Veggies and Yoga
    November 7, 2011 at 10:57 am

    A half cup of molasses is a lot and I would have been like….really….hmmm…but one should never doubt little old lady’s and their baking because they clearly know what’s up.

    These look awesome! And so puffffffy. Whoopie pies and buttercream sound like a great twist, too.

  • Reply
    Rachel
    November 7, 2011 at 12:13 pm

    This is my absolute favorite kind of cookie. Make it chewy, thick, and molasses and I will absolutely not be able to keep my hands off! I have been known to sit in front of the oven to watch things rise too…

  • Reply
    Carissa @ ChoiceSustenance
    November 7, 2011 at 12:51 pm

    I love puffy ginger cookies. They’re so much better than gingersnaps!

  • Reply
    katie @KatieDid
    November 7, 2011 at 1:13 pm

    They do remind me of those little packaged molasses cookies with a bit of vanilla frosting sandwiched in between I always had as after school treats. Can’t think of their name though!

  • Reply
    Happy When Not Hungry
    November 7, 2011 at 2:09 pm

    These look so fluffy and delicious! I agree… can’t stand the hard gingersnap cookies. These look awesome!

  • Reply
    Katrina
    November 7, 2011 at 3:15 pm

    These sound delightful!

  • Reply
    Cate
    November 7, 2011 at 4:44 pm

    These are on my to bake list! Where did you get the mug in the background? It’s adorable!!!

  • Reply
    Kristin
    November 7, 2011 at 5:21 pm

    I have all these ingredients! That just made my night. I’ll definitely be making these but I’ll also definitely be sandwiching them around some buttercream. Can’t wait! And the perfect time of year for them 🙂

  • Reply
    abra
    November 7, 2011 at 5:36 pm

    that looks yummy ^.^

  • Reply
    Emily @ Life on Food
    November 7, 2011 at 5:43 pm

    When I make a good cookie, I always do a little dance. Then eat some more. Then I share with any one who is around.

  • Reply
    Kiran @ KiranTarun.com
    November 7, 2011 at 5:56 pm

    Ginger cookies are my favorite fall indulgence. Like you said, best with tea. Can’t be wrong 🙂 Thanks grammie!

  • Reply
    amyt @ Chicken Nugget Momma
    November 8, 2011 at 10:13 am

    Oh yes my hubby will love these….I make a cinnamon buttercream icing that will go perf in the middle!!!!

  • Reply
    Liz
    November 8, 2011 at 10:53 am

    These look divine! Thanks for sharing.

  • Reply
    Heidi - Apples Under My Bed
    November 8, 2011 at 2:32 pm

    Happy cookie dance – the best.
    Heidi xo

  • Reply
    Lynna @wholeytreats
    November 8, 2011 at 8:49 pm

    I’m so glad you’re sharing all your great grandmother’s recipes! Not only do I love retro desserts, but I think the history behind them is so interesting.

  • Reply
    Gingerbread Cake Cookies « Eat Your Heart Out
    November 12, 2011 at 9:38 pm

    […] along and I come across a recipe she found in her great-grandmother’s recipe box called Ginger Cremes. The name was a little wonky (for the sake of reducing confusion on the recipe page, I am calling […]

  • Reply
    soda cracker torte — Eat, Live, Run
    December 7, 2011 at 3:11 am

    […] my. The softest, fluffiest, flakiest, butterist rolls I ever put a rolling pin to. Then came the ginger cremes—as in, the softest and most delicious molasses cookie ever created. I could eat like four […]

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    gingerbread whoopie pies | sustenance space
    December 12, 2011 at 5:15 pm

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  • Reply
    Rachel
    December 22, 2011 at 6:49 am

    Just made these and they were a HUGE hit with the family! I was a little leery about the runny dough but they turned out wonderfully- simple, soft and super comforting. Definitely adding these to the holiday cookie rotation, thanks Jenna!!

  • Reply
    Ginger Creme Cake-ies | Amanda's Notebook
    January 23, 2012 at 7:10 am

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  • Reply
    Abby
    May 20, 2012 at 1:37 pm

    I’m a little behind the times but just wanted to say–just made these, and they’re fantastic. I totes had my doubts your great-grandmother’s dough consistency too but watching them rise in the oven (wait, normal people DON’T camp out in front of the oven with the light on??) was pretty much beautiful. Thanks for the top-notch recipe!

  • Reply
    debbi in Texas
    February 7, 2013 at 9:12 am

    I just found your cache of recipes and am printing like mad so I can make all (or many) of your great grandmothers recipes. Interestingly, I found her Ginger Creams as a 1900’s Gold Medal recipe in this link of historical cookware and kitchens; the only difference is she had less shortening and no cinnamon. http://webapp.montcopa.org/newsletters/historicsites/2012JanFebNewsletterWeb.pdf

  • Reply
    Marilyn
    May 1, 2013 at 9:44 am

    My mom made these. She totally would frost them with buttercream fronting. No lightweight fronting on these cookies. They are like little cakes.

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