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colonial williamburg ginger cookies

(3 ratings)
Recipe by
Joanne Watson
Charlottesville, VA

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!

(3 ratings)
yield 50 - 60 Cookies
prep time 30 Min
cook time 15 Min

Ingredients For colonial williamburg ginger cookies

  • 1 c
  • 2 tsp
  • 1 tsp
  • 1 tsp
  • 1/2 tsp
  • 1 1/2 tsp
    baking soda
  • 1 c
    butter or margarine, melted
  • 1/2 c
    evaporated milk
  • 1 c
    unsulfered molasses
  • 4 c
    stone-ground or unbleached flour, unsifted

How To Make colonial williamburg ginger cookies

  • 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.

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