Post by Loupy on Nov 29, 2017 19:19:27 GMT -7
Old-Fashioned Williamsburg Gingerbread Cookies
From: Blair @ www.theseasonedmom.com/gingerbread-cookies/
Recipe adapted from www.MakingHistoryNow.com
When I had a craving for the Williamsburg Gingerbread Cookies earlier this season, I finally decided to try my hand at making them at home. That way I can have them any time I need a fix — without actually traveling to Williamsburg! I did some research online and ultimately adapted the Raleigh Tavern Bakery’s original recipe. The end result instantly sent me back to my childhood!
prep time: 20 mins
cook time: 7 mins
total time: 27 mins
Yield: 38 cookies
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) butter, softened
½ cup evaporated milk
1 cup molasses
4 cups all-purpose flour, sifted
Instructions:
Preheat oven to 375 degrees.
Spray cookie sheets with cooking spray or line with parchment.
Set aside.
Add sugar, ginger, nutmeg, cinnamon, salt, and baking soda in a large bowl.
Mix on low speed until well combined.
Add softened butter, evaporated milk, and molasses.
Mix again until completely combined, starting 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.
Put the mixer back on low speed and add the flour one cup at a time, stirring constantly until the flour is completely incorporated.
The dough should be stiff enough to handle without sticking to your fingers, so if it’s still too soft and sticky, add up to ½ cup additional flour, as needed.
When the dough is smooth, roll it out to ¼-inch thickness on a very well-floured surface.
Use a cookie cutter or a round biscuit cutter* to cut the gingerbread into desired shapes.
*I used a round biscuit cutter with a 3-inch diameter.
Place shapes onto prepared baking sheets.
Bake for 10-12 minutes, or until slightly golden brown but still soft.
Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information
Calories: 138
Total Fat: 5.1g
Sat Fat: 3.2g
Cholesterol: 14.1mg
Sodium: 68.2mg
Carbs: 21.3g
Fiber: 0.4g
Sugars: 12g
Protein: 1.5g
From: Blair @ www.theseasonedmom.com/gingerbread-cookies/
Recipe adapted from www.MakingHistoryNow.com
When I had a craving for the Williamsburg Gingerbread Cookies earlier this season, I finally decided to try my hand at making them at home. That way I can have them any time I need a fix — without actually traveling to Williamsburg! I did some research online and ultimately adapted the Raleigh Tavern Bakery’s original recipe. The end result instantly sent me back to my childhood!
prep time: 20 mins
cook time: 7 mins
total time: 27 mins
Yield: 38 cookies
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) butter, softened
½ cup evaporated milk
1 cup molasses
4 cups all-purpose flour, sifted
Instructions:
Preheat oven to 375 degrees.
Spray cookie sheets with cooking spray or line with parchment.
Set aside.
Add sugar, ginger, nutmeg, cinnamon, salt, and baking soda in a large bowl.
Mix on low speed until well combined.
Add softened butter, evaporated milk, and molasses.
Mix again until completely combined, starting 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.
Put the mixer back on low speed and add the flour one cup at a time, stirring constantly until the flour is completely incorporated.
The dough should be stiff enough to handle without sticking to your fingers, so if it’s still too soft and sticky, add up to ½ cup additional flour, as needed.
When the dough is smooth, roll it out to ¼-inch thickness on a very well-floured surface.
Use a cookie cutter or a round biscuit cutter* to cut the gingerbread into desired shapes.
*I used a round biscuit cutter with a 3-inch diameter.
Place shapes onto prepared baking sheets.
Bake for 10-12 minutes, or until slightly golden brown but still soft.
Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information
Calories: 138
Total Fat: 5.1g
Sat Fat: 3.2g
Cholesterol: 14.1mg
Sodium: 68.2mg
Carbs: 21.3g
Fiber: 0.4g
Sugars: 12g
Protein: 1.5g
