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My review
Gingerbread Cookies I
16
MBMCD
"This is a wonderful recipe from Colonial Williamsburg."
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Ingredients
1 h servings 89Original recipe yields 60 servings (5 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
- 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.
- 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.
- 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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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 136157 Ratings
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Most helpful positive review
12/11/2003
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...
Most helpful critical review
11/24/2002
This recipe resulted in cookies that are very stiff. While other people say the cookies are "dense", I say you could break a tooth them. This recipe probably is a truly traditional gingerbread...
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12/11/2003
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...
12/9/2005
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...
11/5/2002
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...
12/23/2006
WOW...we LOVE this recipe. I chilled the dough for 1/2 hr. before rolling and also added the extra 1/2 c. flour. The dough is not "stiff" but if you're careful and patient you can roll and cut i...
11/24/2002
This recipe resulted in cookies that are very stiff. While other people say the cookies are "dense", I say you could break a tooth them. This recipe probably is a truly traditional gingerbread...
12/19/2006
I thought this recipe was perfect. However, I added twice the spices to mine since some people felt it was bland. They came out perfect for me. Not too bland and not too overpowering. The co...
1/16/2007
I ended up having to add a LOT of extra flour to get these to a workable state. I also only cooked them for 8 minutes at 325 degrees. That made a much softer, delicious cookie. I gave them as...
11/30/2001
I've tried many gingerbread recipes (including mom's) and found Mary's to be the best. It is always reliable, easy to cut and very tastey. I am practically in factory mode every christmas making...
6/20/2006
Delicious, soft, chewy and moist. I also did not have lemon extract; I used imitation almond instead. And, I made them as drop cookies instead of rolling them. Both my kids loved them, as did...