Ginger Creams

Every year it seems like the preparation for Christmas starts earlier. So, shouldn't I be able to indulge in my usual holiday favorite treats a little earlier?! Hmm. I think so. 

And so I give you the Ginger Cream. This fluffy cookie is the marriage of a gingerbread cake and a drop cookie. Not as pungent as dark molasses gingerbread, but just enough ginger that it just screams "CHRISTMAS!" (or "Christmas is COMING!" in my case.) This delicious morsel of Christmas comes from my sweet Grandma Jean. I NEED to make them every year. They are just that good.
I can tell that this is the first of many holiday cookies that I will make (and eat) just because I CAN...I mean if Kohls can put up decorations and blast Christmas music two months before the beloved holiday, it gives me permission to eat..I mean "test" my holiday cookies the day after Halloween...right? 

Ginger Creams

Ingredients

1/4 cup butter

1/2 cup sugar

1 egg

1/3 cup molasses

2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ginger

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1/2 cup water room temperature

1 1/2 cups  heaping powdered sugar

1/4 cup milk

1/4 teaspoon vanilla

Instructions

1. Preheat the oven to 400 degrees.

2. In a bowl combine flour, baking soda, salt, ginger, cinnamon, and cloves.

3.In a separate bowl cream together the butter and sugar. Once incorporated, add the egg,    then the molasses.

4. Then alternating, add the dry mixture and water until batter is all incorporated. 

5.Drop heaping tablespoons onto cookie sheet. Bake for ten minutes. Let cookies cool on pan for 5 minutes.

6. To make glaze mix together powdered sugar and milk, alternating until glaze is smooth. Stir in vanilla and spoon over cooled cookies. 

Yield 12 cookies