Old-Fashioned Williamsburg Gingerbread Cookies
Take a step back in time with a classic holiday treat! These simple and delicious Old-Fashioned Williamsburg Gingerbread Cookies have been loved for generations
-- and you will soon discover why!
Course Cookies, Dessert
Cuisine Southern
Keyword Christmas cookies, gingerbread cookies
Prep Time 20 minutes
Cook Time 7 minutes
Cooling Time 30 minutes
Total Time 27 minutes
Servings
cookies
Calories 138 kcal
Author Blair
Ingredients
list of 10 items
1 cup white sugar
2 tsp ginger
1 tsp nutmeg
1 tsp cinnamon
1 tsp salt
1 ½ tsp baking soda
1 cup (2 sticks) butter, softened
½ cup evaporated milk
1 cup molasses
4 cups all-purpose flour, sifted
Instructions
list of 8 items
1. Preheat oven to 375F (190C). Spray cookie sheets with cooking spray or line with parchment. Set aside.
2. Add sugar, ginger, nutmeg, cinnamon, salt, and baking soda in a large bowl. Mix on low speed until well combined.
3. Add softened butter, evaporated milk, and molasses. Mix again until completely combined, starting on the lowest speed so that the liquid doesn’t splash
out of the bowl. Gradually increase the speed until the butter and sugar are creamed together and completely smooth.
4. Put the mixer back on low speed and add the flour one cup at a time, stirring constantly until the flour is completely incorporated.
5. The dough should be stiff enough to handle without sticking to your fingers, so if it’s still too soft and sticky, add up to ½ cup additional flour,
as needed.
6. When the dough is smooth, roll it out to ¼-inch thickness on a very well-floured surface. Use a cookie cutter or a round biscuit cutter* to cut the
gingerbread into desired shapes. I used a round biscuit cutter with a 3-inch diameter.
7. Place shapes onto prepared baking sheets. Bake for 10-12 minutes, or until slightly golden brown but still soft. Make sure that you don't bake them
for too long or they will become hard and crispy. To maintain the soft, cake-like texture, pull them out of the often while they're still soft and let
them firm up slightly while they cool.
8. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Recipe Notes
Recipe adapted from
MakingHistoryNow.com
*I use a round biscuit cutter that measures 3 inches in diameter.
Storage And Other Tips
list of 6 items
• These cookies will keep for 1 week in an airtight container
• You can also freeze these cookies, make a big batch and freeze some for later
• Always allow the cookies to cool completely before storing
• Wrap the cookies tightly in cling film and foil before freezing
• Feel free to decorate these cookies with royal icing and sprinkles, enjoy some festive baking
• Cut these cookies into different shapes, gingerbread man, hearts, stars or other festive shapes
Nutrition Facts
Old-Fashioned Williamsburg Gingerbread Cookies
Amount Per Serving (1 large cookie)
Calories 138 Calories from Fat 46
% Daily Value*
Fat 5.1g8%
Saturated Fat 3.2g20%
Cholesterol 14.1mg5%
Sodium 68.2mg3%
Carbohydrates 21.3g7%
Fiber 0.4g2%
Sugar 12g13%
Protein 1.5g3%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
Take a step back in time with a classic holiday treat! These simple and delicious Old-Fashioned Williamsburg Gingerbread Cookies have been loved for generations
-- and you will soon discover why!
Course Cookies, Dessert
Cuisine Southern
Keyword Christmas cookies, gingerbread cookies
Prep Time 20 minutes
Cook Time 7 minutes
Cooling Time 30 minutes
Total Time 27 minutes
Servings
cookies
Calories 138 kcal
Author Blair
Ingredients
list of 10 items
1 cup white sugar
2 tsp ginger
1 tsp nutmeg
1 tsp cinnamon
1 tsp salt
1 ½ tsp baking soda
1 cup (2 sticks) butter, softened
½ cup evaporated milk
1 cup molasses
4 cups all-purpose flour, sifted
Instructions
list of 8 items
1. Preheat oven to 375F (190C). Spray cookie sheets with cooking spray or line with parchment. Set aside.
2. Add sugar, ginger, nutmeg, cinnamon, salt, and baking soda in a large bowl. Mix on low speed until well combined.
3. Add softened butter, evaporated milk, and molasses. Mix again until completely combined, starting on the lowest speed so that the liquid doesn’t splash
out of the bowl. Gradually increase the speed until the butter and sugar are creamed together and completely smooth.
4. Put the mixer back on low speed and add the flour one cup at a time, stirring constantly until the flour is completely incorporated.
5. The dough should be stiff enough to handle without sticking to your fingers, so if it’s still too soft and sticky, add up to ½ cup additional flour,
as needed.
6. When the dough is smooth, roll it out to ¼-inch thickness on a very well-floured surface. Use a cookie cutter or a round biscuit cutter* to cut the
gingerbread into desired shapes. I used a round biscuit cutter with a 3-inch diameter.
7. Place shapes onto prepared baking sheets. Bake for 10-12 minutes, or until slightly golden brown but still soft. Make sure that you don't bake them
for too long or they will become hard and crispy. To maintain the soft, cake-like texture, pull them out of the often while they're still soft and let
them firm up slightly while they cool.
8. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Recipe Notes
Recipe adapted from
MakingHistoryNow.com
*I use a round biscuit cutter that measures 3 inches in diameter.
Storage And Other Tips
list of 6 items
• These cookies will keep for 1 week in an airtight container
• You can also freeze these cookies, make a big batch and freeze some for later
• Always allow the cookies to cool completely before storing
• Wrap the cookies tightly in cling film and foil before freezing
• Feel free to decorate these cookies with royal icing and sprinkles, enjoy some festive baking
• Cut these cookies into different shapes, gingerbread man, hearts, stars or other festive shapes
Nutrition Facts
Old-Fashioned Williamsburg Gingerbread Cookies
Amount Per Serving (1 large cookie)
Calories 138 Calories from Fat 46
% Daily Value*
Fat 5.1g8%
Saturated Fat 3.2g20%
Cholesterol 14.1mg5%
Sodium 68.2mg3%
Carbohydrates 21.3g7%
Fiber 0.4g2%
Sugar 12g13%
Protein 1.5g3%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
