Best 2 Colonial Williamburg Ginger Cookies Recipes

**Colonial Williamsburg Ginger Cookies: A Bite of History with a Modern Twist**

穿越历史的时光，追溯到殖民时期的威廉斯堡，浓郁的姜香与松脆的口感，交织出令人垂涎的殖民地姜饼。我们为您带来正宗的殖民地姜饼食谱，以及五种美味的现代演绎。准备好踏上这场姜饼的味蕾之旅了吗？

**穿越殖民地姜饼的时光之旅**

殖民地姜饼起源于18世纪的威廉斯堡，是一种广受欢迎的节日甜点。这些姜饼以其浓郁的姜香、松脆的口感和独特的造型而闻名。如今，殖民地姜饼依然是威廉斯堡的一大特色，吸引着众多游客前来品尝。

**现代风味的姜饼演绎**

除了正宗的殖民地姜饼食谱外，我们还为您带来了五种美味的现代演绎。这些姜饼在保留了传统风味的基础上，添加了不同的食材和风味，让您体验到更丰富的姜饼口感。

**巧克力姜饼：**浓郁的可可香气与姜香完美融合，带来丝滑香浓的口感。

**柠檬姜饼：**清新爽口的柠檬香气与姜香交织，增添一抹明亮的酸甜滋味。

**肉桂姜饼：**温暖醇厚的肉桂香气与姜香相得益彰，带来冬日里的温暖与甜蜜。

**核桃姜饼：**香脆的核桃仁与姜香融为一体，带来丰富的口感与香气。

**燕麦姜饼：**燕麦的健康与姜香的温暖相遇，带来健康美味的姜饼选择。

**温馨小贴士：**

1. 烘烤时，请密切关注姜饼的颜色变化，避免烤过头而影响口感。
2. 为了获得更松脆的口感，可以使用面粉筛来筛面粉。
3. 为了获得更浓郁的姜香，可以使用新鲜的生姜末来代替姜粉。

快来开启您的殖民地姜饼之旅，体验历史的芬芳与现代风味的碰撞吧！

Let's cook with our recipes!

OLD-FASHIONED WILLIAMSBURG GINGERBREAD COOKIES

Old-Fashioned Williamsburg Gingerbread Cookies image

Take a step back in time with a classic holiday treat! These simple and delicious old-fashioned Williamsburg Gingerbread Cookies (or "ginger cakes") have been loved for generations -- and you will soon discover why!

Provided by Blair Lonergan

Categories Cookies Dessert

Time 40m

Number Of Ingredients 10

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) salted butter, softened at room temperature
½ cup evaporated milk
1 cup molasses
4 cups all-purpose flour, sifted (plus additional 1 -1 ½ cups of flour, as needed, to form a workable dough)

Steps:

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats. Set aside.
In a large bowl, whisk together sugar, ginger, nutmeg, cinnamon, salt, and baking soda.
Add softened butter, evaporated milk, and molasses. With an electric mixer, start 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.
With the mixer on low speed, gradually add 4 cups of flour (one cup at a time), mixing until the flour is incorporated.
The dough should be stiff enough to handle without sticking to your fingers, so if it's still too wet and sticky, add additional flour (½ cup at a time), just until a fairly stiff dough comes together.
When the dough is smooth, roll it out to ½-inch thickness on a very well-floured surface.
Use a 2 ½-inch round biscuit cutter (or other cookie cutter) to cut the dough into round shapes. Continue to add as much flour as necessary to the dough, the rolling pin, and the cookie cutters to prevent the dough from sticking. Place shapes onto prepared baking sheets.
Bake for 10-12 minutes, or until slightly golden brown but still soft. Make sure that you don't bake them for too long or they will become hard and crispy. To maintain the soft, chewy, cake-like texture, pull them out of the often while they're still soft and let them firm up slightly while they cool.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Facts : ServingSize 1 large cookie, Calories 195 kcal, Carbohydrate 32 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 195 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 3 g

COLONIAL WILLIAMBURG GINGER COOKIES

Colonial Williamburg Ginger Cookies image

One of my favorite places in Virginia is Colonial Williamsburg. I am descended from Gabriel Maupin who owned The Market Square Tavern. I love the Ginger Bread Cookies that they sell down the street behind the Raleigh Tavern, so much that I wrote and begged for the recipe. I made a double batch last Christmas and the kids...

Provided by Joanne Watson

Categories Cookies

Time 45m

Number Of Ingredients 10

Ingredients

1 c sugar
2 tsp ginger
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp salt
1 1/2 tsp baking soda
1 c butter or margarine, melted
1/2 c evaporated milk
1 c unsulfered molasses
4 c stone-ground or unbleached flour, unsifted

Steps:

1. Combine the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix well.
2. Add the melted butter/margarine, evaporated milk, and molasses. Mix well.
3. Add the flour 1 cup at a time, stirring constantly. The dough should be stiff enough to handle without sticking to fingers.
4. Knead the dough for a smoother texture. Add up to ½ cup additional flour if needed to prevent sticking.
5. When the dough is smooth, roll it out ¼ inch thick on a floured surface and cut it into cookies. You may roll the dough slightly thicker if you desire a taller cookie.
6. Bake on floured or greased cookie sheets in a preheated 375 degree oven for 10 - 12 minutes. The cookies are done if they spring back when touched.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Make sure your butter is cold before you start creaming it with the sugar. This will help the cookies hold their shape better.
Cream the butter and sugar together until light and fluffy. This will help the cookies be chewy and tender.
Don't overmix the dough. Overmixing will make the cookies tough.
Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
Bake the cookies at a moderate temperature. This will help them bake evenly and prevent them from burning.
Let the cookies cool completely before storing them. This will help them keep their shape and prevent them from becoming soggy.

Conclusion:

Colonial Williamsburg Ginger Cookies are a delicious and historic treat. They are perfect for any occasion, and they are sure to be a hit with your family and friends. With a few simple tips, you can make these cookies at home and enjoy a taste of the past.