Williamsburg Old Fashioned Ginger Cookies
User Reviews
5.0
102 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
30 large cookies
-
Calories
195 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Williamsburg Old Fashioned Ginger Cookies
Report
These old-fashioned Williamsburg gingerbread cookies (or "ginger cakes") have been loved for generations.
Share:
Ingredients
- 1 cup white sugar
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 ½ teaspoon baking soda
- 1 cup (2 sticks) salted butter, softened at room temperature
- ½ cup evaporated milk
- 1 cup molasses (I use Grandma's brand)
- 4 cups all-purpose flour, sifted (plus additional 1 -1 ½ cups of flour, as needed, to form a workable dough)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats. Set aside.
- In a large bowl, whisk together sugar, ginger, nutmeg, cinnamon, salt, and baking soda.
- Add softened butter, evaporated milk, and molasses. With an electric mixer, start on the lowest speed so that the liquid doesn’t splash out of the bowl. Gradually increase the speed until the butter and sugar are creamed together and completely smooth.
- With the mixer on low speed, gradually add 4 cups of flour (one cup at a time), mixing until the flour is incorporated.
- The dough should be stiff enough to handle without sticking to your fingers, so if it’s still too wet and sticky, add additional flour (½ cup at a time), just until a fairly stiff dough comes together.
- When the dough is smooth, roll it out to ½-inch thickness on a very well-floured surface.
- Use a 2 ½-inch round biscuit cutter (or other cookie cutter) to cut the dough into round shapes. Continue to add as much flour as necessary to the dough, the rolling pin, and the cookie cutters to prevent the dough from sticking. Place shapes onto prepared baking sheets.
- Bake for 10-12 minutes, or until slightly golden brown but still soft. Make sure that you don't bake them for too long or they will become hard and crispy. To maintain the soft, chewy, cake-like texture, pull them out of the often while they're still soft and let them firm up slightly while they cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- The classic Williamsburg gingerbread cakes are large, round cookies without any icing or other decorations. That said, the thick, chewy cookies do make a great base for traditional Christmas frostings and decorations! If you (or your kids) prefer soft gingerbread cookies with icing, then I suggest preparing a batch of royal icing and getting creative!
- Recipe adapted from MakingHistoryNow.com
Nutrition Information
Show Details
Serving
1large cookie
Calories
195kcal
(10%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
18mg
(6%)
Sodium
195mg
(8%)
Potassium
203mg
(6%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
200IU
(4%)
Vitamin C
1mg
(1%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 30large cookies
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Serving | 1large cookie | |
| Calories | 195kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 195mg | 8% |
| Potassium | 203mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
Other Recipes
You'll Also Love
