COLONIAL WILLIAMSBURG GINGERBREAD CAKES
Steps:
- Combine the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix well. Add the melted margarine, evaporated milk, and molasses. 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 ½ cup additional flour if needed to prevent sticking. When the dough is smooth, roll it out ¼ inch thick on a floured surface and cut it into cookies. 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. You may roll the dough slightly thicker if you desire a taller cookie.
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It Rakib
[email protected]Yvonne Anesu
[email protected]Muf Umar
[email protected]Lakshan sujiwa
[email protected]I didn't like these cakes at all. They were too dry and the flavor was bland.
Leslie Flynn
[email protected]These cakes were a bit dry, but the flavor was good.
Shannonrose2311 MyKidsandI
[email protected]I had a bit of trouble getting the cakes to rise, but they still turned out okay.
Angela L Owens
[email protected]These cakes are a bit too sweet for my taste, but they're still very good.
Malik Maqsood lala
[email protected]I made these cakes for a bake sale, and they sold out in minutes! Everyone loved them.
Dennis Kwizera
[email protected]These cakes are delicious! I love the molasses flavor, and they're so moist and fluffy.
Kashan Shoaib
[email protected]I've been making these gingerbread cakes for years, and they're always a favorite. They're so easy to make, and they always turn out perfectly.
Baba Father
[email protected]These gingerbread cakes are amazing! I made them for a Christmas party and they were a huge hit. They're so moist and flavorful, and the molasses gives them a lovely depth of flavor.