Last updated on February 22nd, 2025

Ingredients
Dietary Substitutions
- EQUIPMENT
Storage
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Frosted Ginger Cream Cookies are a soft, spice cookie with a cake-like texture and topped with an easy homemade creamy frosting. These cookies have become a family favorite as the fall baking season arrives. I’ve modernized the classic ginger creams, using natural ingredients and adding more fat and flavor, while preserving the essence of the original vintage recipe and the family version passed down to me.

My vintage inspiration.

My vintage inspiration for these cookies is from my 1963 “Betty Crocker’s Cooky Book”. The original recipe for Ginger Cream Cooky’s were named “The Best Cooky of 1910-1920” where the word “cookie” was spelled “cooky.” I’m grateful to have this book passed down from my grandmother and now part of my vintage cookbook collection. I found during my research that several modifications have been made to the recipe over the years.

How I baked it modern.

I used butter instead of shortening as I prefer the all-natural taste of butter over shortening which has a waxy texture and no flavor.
Eliminated most of the water since butter contains water and less fat than shortening.
Added Instant ClearJel to lend a soft texture
Added baking powder for a light cake-like texture
Added additional amounts of the spices for bolder flavor.
Increased the vanilla in the cookie and the frosting to add more flavor.

Ingredients

Butter: American butter is made from cream and contains 80% butterfat as regulated by the USDA. Try to use a good quality butter in baked goods as it will make a difference. Another option is European butter, which is churned longer, has a higher fat content (82%-85%), with less water it yields more flavor, but can be more expensive.

Flour Use all-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.

Sugar is derived from sugarcane and is a key ingredient in baking that provides sweetness, texture, and moisture to baked goods. The most common type being granulated white sugar. For a more natural option, use cane sugar which is less processed and has a slight golden color and hint of molasses. It does have a slightly courser texture, so be sure to incorporate a bit longer when mixing into recipes.

Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.

Molasses is a thick, natural syrup extracted from sugarcane. Use a good quality natural molasses like Grandma’s brand. Most baked good recipes call for mild molasses, but for bolder flavor choose robust blend.

Instant ClearJel is a modified cornstarch ideal for pie fillings, as it thickens the filling without the cloudiness of flour. If ClearJel is hard to find, cornstarch is a good substitute. To swap: Use 1 1/2 T. ClearJel for every 1 T. of cornstarch. If replacing flour or tapioca, use 1 T. of ClearJel for every 2 T. of flour or tapioca.

Cinnamon comes from dried bark from the tropical Asian cinnamon tree. There are two types Cassia and Ceylon, found as whole sticks or ground. Cassia has a warm, sweet flavor and is more commonly used, while Ceylon known as “true cinnamon”, has an intense spicier bite.

Ginger is a root from a plant grown in Southeast Asia. can be found in several forms, dried or fresh root, ground powder, or crystallized (candied) pieces. Ginger adds a bold, zesty bite to baked goods.

Nutmeg is a warm spice that originates from nutmeg trees in the Spice Islands. It is available as whole nutmeg which can be freshly grated or pre-ground. Good quality spices such as Penzey’s or Frontier Organics will make a difference in flavor in your baked goods.

Cloves are the dried flower buds from clove trees grown in the Spice Islands. Whole cloves are typically used in culinary dishes to infuse flavor. Ground cloves are found in baked goods providing a warm spiciness.

FROSTING

Confectioners’ sugar, also known as powdered sugar, is finely ground with cornstarch added to prevent clumping. Its delicate texture makes it perfect for frostings and glazes, or to dust on baked goods.

Cream is the high-fat portion made milk. It is used in baked goods to add richness, moisture and a light, airy texture. You can also use milk or half-and-half as substitutes for cream.

Vanilla extract provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand that is made from real vanilla beans containing at least 35% alcohol. MAKE YOUR OWN! Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Baker’s Tips

Vintage recipes tend to call for shortening which was used in this recipe in the early 20th century. It was readily available, cheaper and shelf-stable, and would yield a baked good with minimal spread. However, if you simply swap out the shortening for butter without chilling the dough, your cookie will spread and you will loose the cake-like, soft texture we love about this cookie.

When baking, always use light colored, aluminum cake pans since they conduct even heat. Dark pans can make your baked goods darken fast.
Keep decorating simple and natural. Dust cake with a light coating of powdered sugar or make a simple glaze.
Using high-quality spices to enhance the flavor of your baked goods. Remember to replace your spices 6 months to 1 year (or when they loose their smell) to ensure you’re getting the best flavor and potency as possible.

This is a soft cookie dough, so chill dough for 10 minutes before scooping. This additional step to ensure less spread. Use a cookie scoop to make uniform-sized cookies.

Dietary Substitutions

For the past 12+ years, I owned an all-natural specialty bakery converting conventional recipes to gluten-free, vegan, keto, low-sugar, etc. These are proven tips I use to convert conventional recipes into delicious, specialty baked goods. Read more about it here.

TO MAKE GLUTEN-FREE:

My number one tip is to let the batter rest as hydrating gluten-free flour will help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
I recommend using a high-quality brand such as King Arthur’s Gluten-Free Measure for Measure Flour.
Add 1-2 tablespoons additional buttermilk to help hydrate the flour.
It is best to bake gluten-free baked goods low and slow, so that you don’t burn them. Reduce the oven temperature by at least 25° from the directions.
Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer-safe container for up to 6 months. If frozen, allow to come to room temperature before opening the container.

TO MAKE VEGAN/DAIRY FREE:

Swap out the butter with vegan butter. Both Violife Plant Butter OR Country Crock Olive Oil Sticks are good choices because they have a subtle flavor. Also choose an unsalted version as many vegan butters are too salty.
To replace the egg, place 1 tsp. of baking soda into your baked good and pour 1 T. white vinegar on top of the baking soda.
Swap out the cream and use unsweetened oat, coconut or almond milk.

EQUIPMENT

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Storage

If Baked: Cover in air-tight container and leave on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Unbaked Batter: Prepare batter and scoop into cookie pucks. Place in a sealed container up to 3-5 days in refrigerator or in a freezer-safe container up to 6 months. If using cookie pucks from freezer, place on baking trays and let thaw up to 10 minutes then bake. You can also bake direct from freezer but they will need 2-3 minutes additional baking time.

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