OLD-FASHIONED WILLIAMSBURG GINGERBREAD COOKIES

Take a step back in time with a classic holiday treat! These simple and delicious Old-Fashioned Williamsburg Gingerbread Cookies have been loved for generations -- and you will soon discover why!

Servings 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 375F (190C). 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.

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