Gingerbread Cookies I

Gingerbread Cookies I


"This is a wonderful recipe from Colonial Williamsburg."


1 h servings 89 cals
Serving size has been adjusted!

Original recipe yields 60 servings



  • Calories:
  • 89 kcal
  • 4%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 90 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
  2. In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix in the melted margarine, evaporated milk, molasses, vanilla, and lemon extracts. Stir in the flour, 1 cup at a time, mixing well after each addition. The dough should be stiff enough to handle without sticking to fingers. If necessary, increase flour by up to 1/2 cup to prevent sticking.
  3. When the dough is smooth, roll it out to 1/4 inch thick on a floured surface, and cut into cookies. Place cookies on the prepared cookie sheets.
  4. Bake for 10 to 12 minutes in the preheated oven. The cookies are done when the top springs back when touched. Remove from cookie sheets to cool on wire racks.
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  1. 147 Ratings


I thought this recipe produced great gingerbread cookies - and the quantity was large enough to take care of all my cookie-gifts for friends. I added loads of flour, though - maybe even a whole...

This was a good recipe. I've never made gingerbread before and found this to be an easy recipe to follow. The only thing is that it doesn't indicate to chill the dough for awhile and I discove...

These are delicious! I find that cookie tastes are subjective and what is the "ultimate gingerbread cookie" varies from person to person. I like to know there are spices in my gingerbread and di...