Wednesday, November 18, 2009

Cookie swap

I was invited to my first-ever cookie swap last weekend, and I was thrilled to have another excuse to bake. Unfortunately, I haven't had as much kitchen time as I would like lately. Every holiday season, I get the itch to try dozens of new and different cookie recipes. But due to a lack of time, I stuck to my old familiar, the recipe that always turns out and always is requested: Ginger Creme Cookies.

Back before we were married, my husband begged his mom to share her recipe for ginger cookies. She sent the recipe by e-mail, and my husband baked up a batch for me to try. That was back before I taught myself how to bake. I insisted that I didn't like ginger cookies, thinking of the dry gingerbread cakes I remembered from my school cafeteria days. But these cookies changed my mind.

These ginger cremes have become my go-to cookie. They always bake up perfectly, and I've gotten a ton of compliments on them. I used to think they were pretty special, too, because they were an old family recipe. But it turns out, I found the exact same recipe on the back of the molasses bottle. Many people know these as molasses cookies.

My husband will eat a dozen of these cookies in a sitting. So I always make a double batch, so he can get his fill and there is still enough to share. I can bake up more than 60 cookies from a double batch.

I didn't have time to refrigerate these overnight, but I recommend it. The cookies end up nice and poofy, with a soft center. (I think that's why they are called ginger creme.) This batch turned out a little flat.

A close-up of this beauty...

I took five dozen ginger creme cookies to the party. I came back home with one of my favorites: sugar cookies with frosting. I don't think these will last until Christmas. I won't be able to stop myself from eating them!

Here is the "family" recipe:

Ginger Creme Cookies

  • 3/4 c. Crisco
  • 1 c. sugar
  • 1/4 c. molasses
  • 1 egg
  • 2 c. flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cloves

Beat the first four ingredients. Mix together the flour, baking soda and spices, then add to dry ingredients. Roll into balls and dip in sugar. Don't press down. Bake 10 minutes at 350 degrees.


  1. I love ginger cookies and molasses cookies. My grandma used to make the thin dark molasses cookies with pink frosting on them just for me. I loved them and felt so special! Thanks for the recipe and I'll be making these.

    My go to cookie is my Ginger Shortbread cookies. I'll have them on my blog when I make them this year.

    Your return haul is beautiful, what fun you had!

  2. They sound delicious!! I just might have to try your recipe! Thanks for sharing!

    I just came across your blog and love it!!

    Amy :)

  3. Thanks so much! They aren't the fanciest cookies, but they are addicting. I stored the extras in the freezer, but my husband found them, and they were gone in two days! So I'm sure I'll be making more soon.


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