Ginger Creams Cookie Recipe • #cookierecipe #gingercookie #christmascookie

Ginger Creams with Browned Butter Icing

Written by Becky

For years I’ve be gathering with other bloggers to swap cookies. Today I’m virtually swapping with about 30 other wonderful, cookie-loving, bloggers.  I’m sharing a Christmas cookie from one of my first exchanges – Ginger Creams.  These are my mom’s favorite Christmas Cookies and the classic recipe is pretty mush timeless.  They were labeled the cookie of 1910-1920 decade, in an era when molasses was used more commonly than sugar. Though they are totally an old fashioned cookie, they are still popular with those I share them with today. Since I’m partnering with The Modern Proper Blog today, I thought these would be a perfect fit.

For the recipe, I modernized it a bit, using butter instead of shortening and a browned butter icing instead of the butter cream. The ginger cookies are lightly sweetened, mostly with molasses, and flavored with an array of wintry spices. The creamy icing perfectly sweetens up the cookie below.

Ginger Creams Cookie Recipe • #cookierecipe #gingercookie #christmascookie

 This virtual cookie exchange is happening at 6pm PST tonight on Instagram so follow the hashtag – #calmandbrightcookienight for tons of cookie ideas or follow the links below:

The Modern Proper – Coconut Thumbprint Cookies with Salted Caramel

Wood and Spoon – Candied Walnut Chocolate Chip Cookies

Floating Kitchen – Chocolate Peppermint Thumbprint Cookies 

Brewing Happiness – Mint Chocolate Gingerbread Cookies 

Wu Haus – Raw Vegan Gingerbread Cookie Sandwiches 

The Almond Eater – Homemade Almond Biscotti 

Chocolate + Marrow – Brown Butter Gingerbread Madeleines  

Hungry Girl Por Vida – Lemon Pistachio Linzer Cookies

Honestly YUM – Ricciarelli (Italian Almond Cookies) 

Husbands That Cook – Chocolate Sugar Cookies

The Judy Lab – Sea Salt Chocolate Chocolate Chip Cookies 

Gather and Dine – Chocolate Almond Spelt Cookies 

Betty S Liu- Cardamom Persimmon Cookies with Olive Oil Dark Chocolate Ganache

Harvest and Honey – Milk & Cookies

Bakerita – Chocolate Rugelach (gluten free + refined sugar free) 

The Fauxmartha – Snowball cookies 

The Kitchen Paper – Soft Toffee Cookies

Life Is But A Dish – Chocolate Peppermint Cream Cookies 

Oh Honey Bakes – Pomegranate Pistachio and Almond Biscotti 

The Brick Kitchen – Coconut Raspberry Wagon Wheels

Alexandra Cooks – Classic Cream Cheese Cutout Cookies 

Hello My Dumpling – Ginger Viennese Whirl Cookies with Matcha Passion Fruit Filling 

Snixy Kitchen – Peppermint Chocolate Marshmallow Cookies

Tending the Table – Almond Macaroons with Satsuma Marmalade 

Milly’s Kitchen – Grapefruit Fennel Shortbread Cookies

PDX Food Love – Chocolate Bourbon Swirl Meringues

Lasting Ingredient – Lemon Lime Shortbread 

Heart Beet Kitchen Chocolate Peppermint Crinkle Cookies

Carly Diaz – Dark Chocolate Pistachio Shortbread Cookie 

Cloudy Kitchen – Early Grey Shortbread 

Lena’s Kitchen Blog Shortbread Cookies Three Ways

Ginger Creams with Brown Butter Icing

A modern version of a classic recipe for Ginger Cream Cookies.
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Dessert, Snack
Cuisine American
Servings 2 dozen medium or 4 dozen mini cookies


  • 1/3 cup butter*
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 cup molasses, use light molasses if you can find it
  • 1/2 cup water
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon powdered ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 teaspoon cinnamon

for the browned butter icing

  • 5 tablespoon soft butter
  • 3 cups of powdered sugar
  • 3 tablespoon cream or milk
  • 1 1/2 teaspoon vanilla


  • Mix the first 5 ingredients together thoroughly. Stir all of the dry ingredients together in a separate bowl and gradually blend them into the egg mixture. Chill dough. Heat oven to 400 degrees and line a baking sheet with parchment. Drop dough by tablespoonful (for medium cookies) or teaspoonful (for mini cookies) about 2 inches apart on a lightly greased baking sheet. Cookies will spread slightly during baking. Bake about 7-10 minutes (depending on size of cookie) or until almost no imprint remains when touches lightly. While slightly warm frost with browned butter icing.
  • Makes about 2 dozen cookies.

for the icing

  • To brown the butter, heat it up in a saucepan over medium heat until bubbly and frothy (about 5 minutes but watch carefully and stir as needed). Then blend the browned butter with the powdered sugar. Stir in milk and vanilla until smooth. I like to spoon the icing into a little plastic bag then cut off one end so I can easily pipe out the icing onto each cookie.


The classic recipe from the 20's uses shortening instead of butter. I've tried it both ways but I usually go for butter since it's a natural ingredient. The shortening does make the cookies keep their shape more and spread less while the butter creates a thinner cookie. I've used both dark molasses and light and they both work but the classic recipe calls for a light molasses.

Comments (16)

  1. You always get the best photos! Great post and your cookies are fabulous. Thanks for sharing the recipe. I posted mine today too:)

  2. Thanks for the sweet compliments! It was wonderful seeing all of you.

    Sarah (Maison Cupcakes) you have to come next time!

    If anyone would like a link to some of these cookie recipes just leave a comment. I got lazy and didn't link out to every recipe from the swap.

  3. I love that you made your mom's favorite cookie. It was so nice to see you again! I'm feeling bad now that I missed out on the shopping!

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