colonial williamburg ginger cookies
(3 ratings)
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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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(3 ratings)
yield
50 - 60 Cookies
prep time
30 Min
cook time
15 Min
Ingredients For colonial williamburg ginger cookies
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1 csugar
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2 tspginger
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1 tspnutmeg
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1 tspcinnamon
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1/2 tspsalt
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1 1/2 tspbaking soda
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1 cbutter or margarine, melted
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1/2 cevaporated milk
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1 cunsulfered molasses
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4 cstone-ground or unbleached flour, unsifted
How To Make colonial williamburg ginger cookies
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1Combine the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix well.
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2Add the melted butter/margarine, evaporated milk, and molasses. Mix well.
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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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4Knead the dough for a smoother texture. Add up to ½ cup additional flour if needed to prevent sticking.
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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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