Ginger Creams
📜 Collection: John B. Collection | ✍️ Attribution: Maria | 📂 Category: Desserts A delightful historic recipe for spiced Ginger Creams featuring molasses and warm spices. Perfect for serving with afternoon tea or as a comforting homemade treat.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 15 mins | None | 24 cookies |
🔪 Key Equipment
- Mixing bowl
- Baking sheet
- Measuring cups
- Measuring spoons
Ingredients
Batter Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 cup | Butter | Softened |
| 1/2 cup | Sugar | Granulated |
| 1/2 cup | Molasses | Dark or light |
| 1/2 cup | Sour Milk | Or buttermilk |
| 1 tsp | Baking Soda | Dissolved or mixed |
| 1 tbsp | Vinegar | Standard |
| 1/2 tsp | Cloves | Ground |
| 1/2 tsp | Nutmeg | Ground |
| 1 tsp | Ginger | Ground |
| 3 | Eggs | Whole |
| about 2 cups | Flour | All-purpose |
Instructions
Step 1: Mixing the Batter
- Cream together the 1/2 cup butter and 1/2 cup sugar in a large mixing bowl until smooth.
- Beat in the 3 eggs, 1/2 cup molasses, 1/2 cup sour milk, and 1 tbsp vinegar until well combined.
- Stir in the 1 tsp baking soda, 1/2 tsp cloves, 1/2 tsp nutmeg, and 1 tsp ginger.
- Gradually mix in about 2 cups flour until a soft dough forms.
Step 2: Baking
- Drop spoonfuls of the dough onto a prepared baking sheet.
- Bake until the edges are golden brown and the centers spring back when lightly touched.
💡 Make-Ahead & Storage: The unbaked dough can be covered and refrigerated for up to 24 hours before dropping onto baking sheets and roasting.
Original Recipe Scan
