How To make Ginger Creams
4 1/4 cups Pillsbury's Best All Purpose Flour
sifted
2 teaspoons soda
2 teaspoons French's Ginger
1 teaspoon French's Nutmeg
1 teaspoon French's Cloves :
* see note
1 teaspoon French's Cinnamon
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
1 egg
1 cup molasses
2/3 cup hot water
Creamy Vanilla or Orange Frosting
BAKE at 350 degrees for 9 to 12 minutes. MAKES 6 dozen cookies. Sift together dry ingredients. Cream butter. Gradually add sugar, creaming well. Blend in unbeaten egg; beat well. Add the dry ingredients alternately with 1 cup molasses and 2/3 cup hot water. Blend thoroughly after each addition. Chill dough 30 to 60 minutes. Drop by rounded teaspoonfuls onto lightly greased baking sheets. Bake in moderate oven (350 degrees) 9 to 12 minutes. Cool 1 minutes. Remove from sheet. Frost with Creamy Vanilla or Orange Frosting. *For use with Pillsbury's Best Self-Rising Flour, omit soda and salt.
How To make Ginger Creams's Videos
My NEW FAVOURITE CUPCAKES! | Sticky Toffee Pudding and Custard Cupcake Recipe | Cupcake Jemma
NEWS FLASH! Me and Sally just created MY FAVOURITE EVER CUPCAKE! This is no joke, these Sticky Toffee Pudding Cupcakes with Custard Icing are honestly the most delicious cupcakes and you just HAVE to bake them! The sponge is so moist and full of dates, ginger and spices, and that Creme Mousseline German Buttercream is the perfect pairing!
Please please make these or drop into the Crumbs and Doilies shop in Soho to grab yourself one, as well as a high five! Remember to tag us on Instgram @cupcakejemma @sallydells and use the hashtag #cupcakejemma so we can see and marvel at your creations!
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For the Sticky Toffee Sponge
150g Pitted Dates
2 Stem Ginger Balls
175ml Boiling Water
1 tsp Bicarbonate of Soda
75g Soft Unsalted Butter
150g Soft Light Brown Sugar
2 Large Eggs
175g Self Raising Flour
1/2 tsp Ground Ginger
1/2 tsp Ground Cinnamon
1/8 Ground Nutmeg
1/4 tsp Salt
For the Sticky Toffee Sauce
80g Unsalted Butter
80g Dark Musavado Sugar
100ml Double Cream
1/2 tsp Yeast Extract (e.g. Marmite!)
Pinch of Salt
For the Custard Icing (Creme Mousseline)
450ml Whole Milk
2 tsp Vanilla Extract
135g Caster Sugar
30g Cornflour or Cornstarch
2 Large Eggs
2 Egg Yolks
250g Unsalted Butter
1/4 tsp Salt
Caramelised White Chocolate Swiss Meringue Buttercream:
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MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
Sally: @sallydells
VISIT OUR SHOP -
Crumbs & Doilies
1 Kingly Court
London
W1B 5PW
Ginger Cream Cookies! The perfect Christmas Cookie
Recipe:
Ginger Cream Cookies are soft, gingerbread cookies that are delicious on their own or top with a spread of Buttercream Frosting. This recipe for soft Ginger Cream Cookies is simple and perfect for sharing around the Holidays with family and friends.
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Treat Yourself - Ginger Cream Cookies by Hastings Landing in Drayton, ND
Check out the third video in our series of Hastings Landing making their delicious Ginger Cream Cookies – made with CRYSTAL SUGAR of course. Hastings Landing is located in downtown Drayton, ND.
Ginger Creme Sandwich Cookies
The Co-op Cafe's baker Amber shows off their favorite cookie recipe, Ginger Creme Sandwich Cookies. Delicious ginger with lemon cream cheese frosting in between.
Caramel Gingerbread Christmas Cupcake Recipe! | Cupcake Jemma
This Christmas cupcake has EVERYTHING to get you in the festive mood. A lightly spiced syrup sponge filled with Christmas spice caramel, decorated with boozy brandy buttercream and all topped off that BEST EVER gingerbread recipe that we gave you a couple of weeks ago (link below). You are sure to wow all your friends and family this Christmas with this delicious and really simple recipe. Don't forget to tag us on Instagram using #cupcakejemma we LOVE seeing your photos. For more Christmas and baking fun make sure to follow the gang @cupcakejemma @nikkicoyne @sallydells @danepemberton
For the caramel:
250ml double/heavy cream
250g caster sugar
125ml water
1 Heaped tsp cinnamon
Good pinch of ginger and mixed spice
1/2 tsp vanilla extract
Good pinch of salt
For the sponge:
110g unsalted butter
110g brown sugar
220g golden syrup (or corn syrup)
150ml milk
1 large egg
220g self raising flour
Heaped teaspoon of both ginger and cinnamon
Good pinch of nutmeg, cloves and salt
For the buttercream:
125g soft unsalted butter
330g icing sugar
Zest of 1 orange
2-4 tbsp brandy (or orange juice)
THAT gingerbread recipe:
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MERCH MERCH MERCH!:
SUBSCRIBE FOR WEEKLY VIDS:
MORE CAKE:
MY TWEETS:
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
Sally: @sallydells
VISIT OUR SHOP -
Crumbs & Doilies
1 Kingly Court
London
W1B 5PW
Soft Ginger Sandwich Cookies with Marshmallow Buttercream
Yeah, we did it. We upgraded your favorite ginger cookie with a creamy marshmallow buttercream filling. There is no looking back now.
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