Frosted Ginger Creams

Reminiscent of gingersnaps, but not quite, these spicy cookies are the perfect ending to a chilly day. They are softer and more cake like than gingersnaps. For the best flavor, serve with coffee and some great conversation.

Makes: 72Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Makes: 72


  • 1 cup sugar
  • 1⁄2 cup vegetable shortening
  • 2 large eggs
  • 1⁄2 cup unsulfured molasses
  • 1 tsp. baking soda
  • 1 cup hot, black coffee
  • 3 cups all-purpose flour
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cloves
  • 1⁄4 cup finely chopped crystallized ginger
  • 1 cup confectioners’ sugar
  • 1 Tbsp. orange juice


  • Preheat oven to 350°F. Grease several baking sheets.
  • Cream sugar and shortening until light and fluffy. Add eggs one at a time, mixing well after each. Stir in molasses. Dissolve baking soda in coffee; stir into egg mixture. Combine flour, ginger, cinnamon, and cloves and stir into egg mixture. Fold in crystallized ginger.
  • Drop by teaspoonful onto baking sheets. Bake 20 minutes. Cool on a wire rack.
  • Mix confectioner’s sugar with orange juice. Drizzle cookies with glaze while still warm.