When we make gingerbread cookies, there is no recipe we could fathom using other than the one from Recipes from the Raleigh Tavern Bake Shop. If you’ve ever been to Colonial Williamsburg and had the opportunity to taste these amazing cookies– soft and molasses-y and simply amazing– then you know how set apart these gingerbread cookies really are. If you haven’t, well, you’ll definitely want to hurry to your kitchen with the rest of us (err, except me, since I’ve already eaten my fair share these past few days!) to whip up a batch.
Really, they’re that good.
Here is the recipe, a la Brietta:
1-1/2tsp baking soda
1c butter, melted
1/2c evaporated milk
1c unsulfered molasses
3/4tsp vanilla extract
3/4tsp lemon extract (optional)
4c stone-ground or unbleached flour, unsifted
Combine the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix well. Add the melted margarine (butter), evaporated milk, and molasses. Add the extracts if desired. Mix well. Add the 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 the dough is smooth, form into 2″ balls and roll in granulated sugar.
Bake on floured or greased cookie sheets in a preheated 375* oven for 10-12 minutes. The cookies are done if they spring back when touched.
Serve to delighted children with plenty of milk or tea for a wonderful mid-winter treat. Delicious!