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Chewy, Spiced Ginger Creams | Cupcake Jemma

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It’s week 4 of the Bake the Book challenge and we’re sharing this corker of a recipe from the Cookies chapter of the Crumbs book.. The chewy, ginger creams! They’re super soft, chewy ginger biscuits, rolled in crunchy brown sugar and sandwiched with a tangy cream cheese frosting – absolutely DELISH!!

Don’t forget to use the hashtag #crumbsanddoiliesbook when sharing your snaps because we love seeing how you get on!

GINGER COOKIES
140g soft butter
150g light brown sugar
70g golden syrup
1 egg
225g plain flour
1.5 tsp bicarb
2 tsp ground cinnamon
2 tsp ground ginger
1⁄4 tsp ground cloves
150g demerara sugar

CREAM CHEESE ICING
70g soft butter
Pinch of sea salt
115g cream cheese
395g icing sugar

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19 Replies to “Chewy, Spiced Ginger Creams | Cupcake Jemma”

  1. Is Nicky camera shy?!!???? Would love to see her bake something on the channel!

  2. Very nice video Jemma! They looks amazing! What is the name of the stand mixer wen you use in these video? Have a nice day! ????????????

  4. Yummy my next bake from the book,???? the book is amazing BTW.. Can you do a battenburg cheesecake please? Pretty please ????????❤️

  5. Could molasses be used in place of golden syrup ? I think molasses is a common ingredient here in the States for ginger cookies

  6. The recipe says 1 egg but Sally said a medium egg. Is it not the standard large egg?

  10. Always fun watching you guys…you each bring your own twist to the channel
    Love it

  13. So glad your back Sally, you always put a smile on our faces ????

  17. Thank you for another amazing recipe! When you do cream cheese based buttercream, you must put it in the fridge to store, yes? Also I always wonder how you recommend storing cupcakes with double cream, curd or custard filling inside when you show those recipes, because even if they got the room temp stable buttercream on top, if the filling is one of these, they would need to be put in the fridge, correct??

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