5 from 68 votes
Williamsburg Old Fashioned Ginger Cookies
Williamsburg Old Fashioned Ginger Cookies are large, thick cookies featuring a blend of warm spices like ginger, nutmeg, and cinnamon, sweetened with molasses and sugar. The dough combines softened butter, evaporated milk, and molasses to produce a chewy, spiced cookie base. Rolled out and cut into round shapes, these cookies bake into substantial treats perfect for those who enjoy classic gingerbread flavors with a dense texture. They can be served plain or iced for festive occasions.
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings:
30
large cookies
Calories:
195 kcal
Course:
Dessert, Baked Goods
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 30 large cookies
Amount Per Serving
Calories 195
% 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.