Colonial Williamsburg Gingerbread Cookies
From The Magic of Christmas pg. 67
Gingerbread. Just the mere mention of it conjures visions of Christmas and childhood. Gingerbread houses and gingerbread men have been around as long as fairy tales. Who didn’t want to take a nibble off of the gingerbread house in Hansel and Gretel? I remember another story where the mischievous gingerbread man ran and ran and was finally gobbled up by a fox. That’s the stuff of childhood trauma.
But despite the frightening stories, gingerbread remains a delicious treat, especially at Christmastime .It’s a staple in most recipe boxes of cookie favorites.
One of the nice things about being on tour during the Christmas season is that my crew and I get treated with boxes of home baked Christmas cookies. I think cookies are one thing that always feel like happiness. No one can be a scrooge with a cookie in their hand – or mouth!
I hope you enjoy this fantastic recipe Gingerbread Cookies from The Magic of Christmas 125 magical musings . . . and cookies. The book is filled with wonderful Christmas thoughts and memories and cookie recipes submitted by my friends across the country and around the world..
– Jim
Gingerbread Cookies
Gingerbread Cookies
“When we were in the sixth grade we went on a class trip to Williamsburg. There was a bakery there where we got these amazing gingerbread cookies right out of the oven. Years later we went back to that same bakery and got the same cookies They never changed.” – Pamela Farris, Ohio (RIP)
Ingredients
1 Cup Sugar
2 tsp. Ginger
1 tsp. Nutmeg
1 tsp. Cinnamon
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 Cup Melted Butter
1/2 Cup Evaporated Milk
1 Cup Unsulfured Molasses
3 tsp. Vanilla
3 tsp. Lemon Extract
4 Cups Stone Ground or Unbleached Flour
Instructions
- Combine sugar, ginger, nutmeg, cinnamon, salt and baking soda. Mix well.
- Add melted butter, evaporated milk and molasses.
- Add lemon and vanilla extract. Mix well
- Add flour 1 cup at a time, stirring constantly
- The dough should be stiff enough to handle without sticking to fingers.
- Knead the dough for a smoother texture.
- Add up to 1/2 cup additional flour if necessary to prevent sticking.
- When dough is smooth, roll it out to 1/4 inch thick on a floured surface.
- You may roll the dough slightly thicker if you want a taller cookie.
- Cut into cookie with cookie cutters.
- Bake on floured or greased cookie sheet in preheated 375 degree oven for 10-12 minutes.
- The cookies are done if they spring back when touched.
Looking for more great recipes?
The cookbook Beautiful World by Jim Brickman and friends
blends international cuisine and all-American home cooking.
Magic of Christmas is filled with delicious cookies and more
