Colonial Williamburg Ginger Cookies

Joanne Watson Recipe

By Joanne Watson VaMom4

One of my favorite places in Virginia is Colonial Williamsburg. I am descended from Gabriel Maupin who owned The Market Square Tavern. I love the Ginger Bread Cookies that they sell down the street behind the Raleigh Tavern, so much that I wrote and begged for the recipe.
I made a double batch last Christmas and the kids couldn't get enough of them!


Recipe Rating:
 1 Rating
Serves:
50 - 60 Cookies
Prep Time:
Cook Time:

Ingredients

1 c
sugar
2 tsp
ginger
1 tsp
nutmeg
1 tsp
cinnamon
1/2 tsp
salt
1 1/2 tsp
baking soda
1 c
butter or margarine, melted
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1/2 c
evaporated milk
1 c
unsulfered molasses
4 c
stone-ground or unbleached flour, unsifted
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Directions Step-By-Step

1
Combine the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix well.
2
Add the melted butter/margarine, evaporated milk, and molasses. Mix well.
3
Add the flour 1 cup at a time, stirring constantly. The dough should be stiff enough to handle without sticking to fingers.
4
Knead the dough for a smoother texture. Add up to ½ cup additional flour if needed to prevent sticking.
5
When the dough is smooth, roll it out ¼ inch thick on a floured surface and cut it into cookies. You may roll the dough slightly thicker if you desire a taller cookie.
6
Bake on floured or greased cookie sheets in a preheated 375 degree oven for 10 - 12 minutes. The cookies are done if they spring back when touched.

About this Recipe

Course/Dish: Cookies
Other Tag: Quick & Easy