Williamsburg Old Fashioned Ginger Cookies
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
30 large cookies
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Calories
195 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Williamsburg Old Fashioned Ginger Cookies
Description
The Williamsburg Old Fashioned Ginger Cookies recipe uses spices including ground ginger, nutmeg, and cinnamon to create a richly spiced dough sweetened by molasses and sugar. Butter and evaporated milk contribute to a smooth, moist texture, while the baking soda provides leavening. The dough is rolled to half-inch thickness and cut into large rounds, yielding thick ginger cookies with a tender, slightly chewy crumb once baked.
The warm notes from the blend of spices and molasses give these cookies their characteristic flavor, highlighting a balance between sweet and spicy. Baking at a moderate temperature allows the edges to firm up while keeping the centers soft, creating a satisfying bite.
These cookies can be enjoyed on their own or decorated with royal icing for special occasions, making them versatile for both everyday treats and holiday celebrations. Their size and texture suit serving with tea or coffee.
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 butter softened at room temperature, salted, 2 sticks
- 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
- These cookies are traditionally large, round, and without icing, though they can be decorated with royal icing for festive occasions.
- Adding extra flour a half-cup at a time helps adjust dough consistency without overcompacting.
- Softened butter at room temperature ensures even mixing and dough quality.
- Baking on parchment or silicone mats prevents sticking and promotes even browning.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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