Best 2 Colonial Williamburg Ginger Cookies Recipes

In the heart of Colonial Williamsburg, the art of baking has been passed down through generations, and among the town's treasured recipes, the Colonial Williamsburg Ginger Cookies stand out as a true delight. These cookies embody the rich culinary heritage of the 18th century, capturing the essence of simpler times with their aromatic blend of spices, molasses, and ginger. As you embark on a journey to recreate these delectable treats, let us guide you through the history and steps involved in crafting this timeless recipe, ensuring that your kitchen is filled with the delightful fragrance of freshly baked Colonial Williamsburg Ginger Cookies.

Let's cook with our recipes!

OLD-FASHIONED WILLIAMSBURG GINGERBREAD COOKIES

Old-Fashioned Williamsburg Gingerbread Cookies image

Take a step back in time with a classic holiday treat! These simple and delicious old-fashioned Williamsburg Gingerbread Cookies (or "ginger cakes") have been loved for generations -- and you will soon discover why!

Provided by Blair Lonergan

Categories Cookies Dessert

Time 40m

Number Of Ingredients 10

Ingredients

1 cup white sugar
2 tsp ginger
1 tsp nutmeg
1 tsp cinnamon
1 tsp salt
1 ½ tsp baking soda
1 cup (2 sticks) salted butter, softened at room temperature
½ cup evaporated milk
1 cup molasses
4 cups all-purpose flour, sifted (plus additional 1 -1 ½ cups of flour, as needed, to form a workable dough)

Steps:

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.

Nutrition Facts : ServingSize 1 large cookie, Calories 195 kcal, Carbohydrate 32 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 195 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 3 g

COLONIAL GINGERBREAD

Colonial Gingerbread image

Make and share this Colonial Gingerbread recipe from Food.com.

Provided by coconutty

Categories Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

2 cups flour
1 cup molasses
3/4 cup buttermilk
1/2 cup sugar
1/2 cup butter, softened
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg

Steps:

Preheat the over to 325 degrees Fahrenheit.
Butter and flour a 9x9x2 inch pan.
Measure all ingredients into a large bowl. With mixer at low speed, beat until blended, constantly scraping the bowl with a rubber spatula.
Increase the speed to medium and continue beating for 3 minutes, occasionally scraping bowl.
Pour into pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
Cool in pan on a wire rack.
Note: 1 T. vinegar plus milk may be substituted for the buttermilk.

Nutrition Facts : Calories 270.6, Fat 8.5, SaturatedFat 5.1, Cholesterol 38.6, Sodium 289.1, Carbohydrate 46.2, Fiber 0.7, Sugar 24.8, Protein 3.3

Tips:

- Use a sturdy spatula to mix the dough - the dough will be quite stiff. - Chill the dough for at least 30 minutes before rolling it out - this will make it easier to handle. - If the dough is too sticky to roll out, add a little more flour. - Be careful not to over-bake the cookies - they should be slightly soft in the center. - Let the cookies cool completely before storing them in an airtight container.

Conclusion:

These Colonial Williamsburg Ginger Cookies are a deliciously flavorful and historic treat that are perfect for any occasion. With their combination of warm spices and sweet molasses, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a classic cookie recipe, give these ginger cookies a try - you won't be disappointed!