Old-Fashioned Williamsburg Gingerbread Cookies #christmas #Cookies

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Take a step returned in time with a classic excursion treat! those easy and scrumptious Old-Fashioned Williamsburg Gingerbread Cookies ave been loved for generations — and you may quickly discover why!

One bite from these gingerbread cookies brings lower back so many recollections from my formative years! As a life-long Virginian, I’ve spent quite a chunk of time in Williamsburg, and it’s still one of my absolute favorite parts of our kingdom.


In case you need a actual deal with, visit Colonial Williamsburg all through the holidays — it’s a clearly magical place!

When I had a yearning for the Williamsburg Gingerbread Cookies earlier this season, I finally determined to try my hand at making them at domestic. That way i can have them any time I need a fix — with out truely touring to Williamsburg!

Try Another Recipes:
~ Beef and Broccoli Ramen Stir Fry
~ Three Cheese Tortellini Italian Pasta Salad
~ Dark Chocolate Cayenne Nut Clusters
~ Smoked Salmon Crostini

Old-Fashioned Williamsburg Gingerbread Cookies
Take a step returned in time with a classic excursion treat! those easy and scrumptious Old-Fashioned Williamsburg Gingerbread Cookies ave been loved for generations — and you may quickly discover why!

 Course Cookies, Dessert
 Cuisine Southern
 Keyword Christmas cookies, gingerbread cookies
 Prep Time 20 minutes
 Cook Time 7 minutes
 Cooling Time 30 minutes
 Total Time 27 minutes
 Servings 38 cookies
 Calories 138 kcal
Ingredients

• 1 cup white sugar
• 2 tsp ginger
• 1 tsp nutmeg
• 1 tsp cinnamon
• 1 ½ tsp baking soda
• 1 cup (2 sticks) butter, softened
• ½ cup evaporated milk
• 1 tsp salt
• 1 cup molasses
• 4 cups all-purpose flour sifted

Instructions

1. Preheat oven to 375F (190C). Spray cookie sheets with cooking spray or line with parchment. Set apart.
2. add sugar, ginger, nutmeg, cinnamon, salt, and baking soda in a big bowl. mix on low pace until well mixed.
3. add softened butter, evaporated milk, and molasses. blend again till completely combined, beginning on the lowest pace in order that the liquid doesn’t splash out of the bowl. step by step boom the rate until the butter and sugar are creamed collectively and absolutely clean.
4. positioned the mixer returned on low velocity and upload the flour one cup at a time, stirring constantly until the flour is absolutely integrated.
5. The dough must be stiff enough to deal with without sticking on your fingers, so if it’s nevertheless too gentle and sticky, upload up to ½ cup additional flour, as wished.
6. when the dough is easy, roll it out to ¼-inch thickness on a very properly-floured floor. Use a cookie cutter or a round biscuit cutter* to cut the gingerbread into favored shapes. I used a spherical biscuit cutter with a three-inch diameter.
7. location shapes onto prepared baking sheets. Bake for 10-12 minutes, or until barely golden brown but nevertheless gentle.
8. allow cookies to chill on the baking sheet for a couple of minutes earlier than transferring them to a twine rack to chill completely.

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