Gingerbread Cookies

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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.

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


  • 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


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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