Gingerbread Cookies I

Gingerbread Cookies I


"This is a wonderful recipe from Colonial Williamsburg."

Ingredients 1 h {{adjustedServings}} servings 89 cals

Serving size has been adjusted!

Original recipe yields 60 servings



Amount per serving ({{servings}} total)

  • 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

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  • 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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Reviews 127

  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 cup - the recipe should call for more flour, not make it optional. I used a bit of lemon zest since I didn't have extract on hand. And I substituted maple syrup for half the molasses, which probably improved the flavor, judging from others' reviews. Enjoy these cookies! Even with the extra flour they are soft, good for cutting with cookie cutters, and delicious. With many baked goods, it's important to mix all your dry ingredients separately from your wet ingredients, THEN add them together and mix JUST enough to blend. Overbeating after they are combined WILL result in a cardboard-like cookie, so be careful. Hope this helps!


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 discovered this from reading other recipes. After I chilled it, it was easy to roll out and cut into gingerbread men.


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 dislike overly sweet cookies. These are well spiced and with a nice solid texture. They definitely have a warm, cozy old fashioned feel about them. They also smell wonderful.