Gingerbread Cookies

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by: HeyGoodCookin
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Gingerbread Cookies

This is an old recipe from Williamsburg, VA. I didn't live too far away and so visited Old Colonial Williamsburg many times--always running to the bakery that made gingerbread squares in their outdoor stone ovens. I waited until they would bring out a fresh batch and can still remember the first bite of that warm ginger bread. It was a recipe from the 1600's adapted for our indoor ovens and measurements. I modified the recipe a bit so that its perfect for rolling and cutting out gingerbread men.

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  • Prep Time: 30 mins
  • Cook Time: 10-12 mins
  • Servings: approx 4 -1/2 dozen

Ingredients

  • 1 cup(s) sugar
  • 2 tsp(s) ground ginger
  • 1 tsp(s) nutmeg
  • 1 tsp(s) cinnamon
  • 1/2 tsp(s) salt
  • 1 tsp(s) baking soda
  • 1 cup(s) butter, melted (2 sticks)
  • 1/2 cup(s) evaporated milk
  • 1 cup(s) unsulphured molasses
  • 1 tsp(s) vanilla
  • 4 cup(s) unbleached all-purpose flour

Recipe Tools

Instructions

1. Mix sugar, ginger, nutmeg, cinnamon, salt, and baking soda in mixer bowl.

2. Add butter, milk, molasses and vanilla. Mix well.

3. Add the flour 1 cup at a time, stirring until mixed in.

4. Dough should be stiff enough to knead. If still sticky, add up to 1/2 cup more flour to handle.

5. Knead until smooth, then roll out 1/4 " thickness on a floured board and cut with cookie cutters.

6. Lay on cookie sheet in a 375-degree oven for 10-12 minutes. Cookies should "spring" back to the touch when done.

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