Frosted Ginger Creams

Preparation info
  • Makes

    5½ dozen

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Soft cookies iced in white—delicious


  • 1 c. shortening
  • 1 c. brown sugar, firmly packed
  • 2 eggs


  • Cream together shortening and brown sugar until light; beat in eggs, one at a time, beating well to blend. Add molasses and vinegar.
  • Sift together 4 c. flour, ginger, soda, baking powder and salt; stir into batter. Add additional flour to make a soft dough easy to roll.
  • Roll dough on lightly floured surface; cut in 2 or 3" circles. Place about 1" apart