colonial williamburg ginger cookies
(3 RATINGS)
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!
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prep time
30 Min
cook time
15 Min
method
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yield
50 - 60 Cookies
Ingredients
- 1 cup sugar
- 2 teaspoons ginger
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 cup butter or margarine, melted
- 1/2 cup evaporated milk
- 1 cup unsulfered molasses
- 4 cups stone-ground or unbleached flour, unsifted
How To Make colonial williamburg ginger cookies
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Step 1Combine the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix well.
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Step 2Add the melted butter/margarine, evaporated milk, and molasses. Mix well.
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Step 3Add the flour 1 cup at a time, stirring constantly. The dough should be stiff enough to handle without sticking to fingers.
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Step 4Knead the dough for a smoother texture. Add up to ½ cup additional flour if needed to prevent sticking.
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Step 5When 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.
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Step 6Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cookies
Tag:
#Quick & Easy
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