Old Virginia Gingerbread Cookies are adapted from the many recipes that I came across when I lived in Colonial Williamsburg. Some ingredients in these recipes are interesting, but I wanted easy, and I wanted to use butter. Simply searching out what ingredient does what helped me make a recipe that turned out spicy and easy enough to roll and cut, or just pinch off into balls which baked wonderfully round and delicious.
It’s my rule not to taste cookie dough once the flour is added, but I couldn’t help it, and you’ll see why when you start to put this together. They were perfect. If you roll and cut, the flour on top will give you an old-fashioned cookie look, or you can sprinkle with powdered sugar.
As you mix things together, the gingerbread may look like it doesn’t have enough flour to pick up and roll, but try it. In this photo, I had not added any more flour.
The dough should not stick to your fingers, however, it will be soft. Pinch some dough off and you’ll see that you can roll it. If it’s too sticky add a tablespoon more of flour. Try again.
Old Virginia Gingerbread Cookies
Butter: I used unsalted, but I would assume that salted is fine also. Make sure your butter is softened. I do this for about 10 seconds, twice, in the microwave.
Sugar:I debated whether or not I should try brown sugar in this. Since brown sugar has molasses and this recipe has plenty of that, I opted for white sugar. I normally use a combination of both.
Spices:While it may be tempting to use a pre-made gingerbread spice, this recipe really comes alive with the separate combinations of ginger, clove, cinnamon, and nutmeg.
Soda and Powder: I used a combination of these as I wasn’t sure about the rising. 1 tsp. of baking powder to 2 tsp. of baking soda ended up being perfect to the rise I wanted. You can reduce the baking powder to 1/2 tsp. if desired.
Flour: I used unbleached, all-purpose. If you roll the cookies out to cut, you’ll need to have a well-floured surface as the dough is very soft.
Make the scoops bigger for BIG gingerbread cookies that your little ones will sparkle over!
Milk: I used 1/2-1/2. You can use evaporated milk.
Molasses: I used unsulfured. Any good brand works. I used Golden Barrel, Blackstrap.
Roll the dough into 1 1/2″ balls and press flat onto a parchment-lined or silicone lined cookie sheet. Press the gingerbread dough into a flat circle.
Bake 8-10 minutes. I did a touch test after 8 minutes to see if there was spring back on the cookie. You’ll want to take them out at 8 minutes if they spring back. They smelled wonderful! The whole house smelled like gingerbread. The cookies are crisp on the edges, but soft and chewy on the inside.
Enjoy! This has become my favorite gingerbread cookie recipe!
Theresa
Yield: 70 Cookies
Old Virginia Gingerbread Cookies
Old Virginia Gingerbread Cookies is a recipe I adapted from the time I lived in Williamsburg, VA. This recipe is a large batch, easily cut in half if desired.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Ingredients
8 c. unbleached flour
3 tsp. ground ginger
2 tsp. ground nutmeg
2 tsp. ground cinnamon
1 tsp. ground cloves
1 1/2 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
2 c. butter
1 1/2 c. brown sugar
1/2 c. white sugar
1/2 c. cream or milk
1 1/4 c. black unsulphured molasses
Powdered sugar for sprinkling
Instructions
Preheat oven to 375 degrees. Prepare cookie sheets with parchment or silicone liner.
Whisk flour, spices, salt, baking soda and baking powder together in a separate bowl. Set aside.
Cream butter and sugar together.
Add the molasses and milk. Cream again.
Add the flour mixture in parts, mixing after each addition.
The dough should be soft but not stick to your fingers. If it's too sticky, mix 1 TBSP more of flour until it's easier to handle, but be careful or you'll have dry dough. I'm at high altitude, and 8 cups was perfect.
Pinch off a 1 1/2" ball, roll and press flat with two fingers.
Bake between 8-10 minutes, testing after 8 minutes.
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Should gingerbread cookies be hard or soft? Soft gingerbread biscuits are ideal. They ought to be flexible. However, they should still be somewhat elastic, and if you hold them too firmly because you're so excited to eat them, you might even be able to leave your fingerprints on the cookie!
Gingersnaps vs. Gingerbread. The main differences between gingerbread and gingersnaps are that ginger snaps bake for a longer period of time to get their crispiness–and gingerbread cookies are a little chewier (and almost always rolled out into different shapes like gingerbread men and other holiday figures).
“There are some gingerbread recipes that are hard right after baking and need to sit for a few days to soften. Molasses and honey hardens gingerbread, but as the sugar absorbs moisture, it will get softer.”
Another key difference from modern-day gingerbread is that the medieval variety is made with honey and breadcrumbs. These were mixed with saffron and pepper to form a stiff paste which was formed into a square, sprinkled with cinnamon and decorated with box leaves secured with cloves.
Choose unsulfured molasses when possible, since sulfur dioxide can leave an unpleasant, chemical-like aftertaste, according to Smith. “Unsulfured molasses is derived from processed mature sugar cane,” she said. “It's rich in flavor with a smoky depth. The most natural.
Some bakeries are now calling gingerbread men by the gender neutral term “gingerbread people.” Do you agree with the change? I couldn't care less if they called them “gingerbread cookies.” Originally Answered: Some Bakeries are now calling Gingerbread men by the gender fluid title Gingerbread people.
gingerbread, in architecture and design, elaborately detailed embellishment, either lavish or superfluous. Although the term is occasionally applied to highly detailed and decorative styles, it is more often applied specifically to the work of American designers of the late 1860s and '70s.
Not enough leavening (it needs to be strong enough to crack the top once it's set) Using a single-acting baking powder (double acting gives extra rise when it gets heated) Not creaming the fat long enough (creaming cuts little air pockets into the fat, which means the leavening has to do less work)
Baking powder contains sodium bicarbonate and acidic salts. The reaction of these two ingredients results in a cookie that is soft and thick, but slightly harder.
A fear that gingerbread men could be the agents of the devil also spread throughout Europe. In 1607, the superstitious magistrates of Delft in the Netherlands made it illegal to either bake or eat any of these molded and spiced cookies. This was also a time of religious upheaval.
Research has also shown that it may improve dental hygiene, reduce cholesterol and lower blood pressure. Similarly, nutmeg – another common ingredient in gingerbread – is associated with reduced inflammation and may benefit heart health.
You can take a bite or break off a piece. Either way, when you taste it, you'll know for certain if it's done. A cookie that's fully done shouldn't be doughy, nor should it be overly crunchy (unless you're making a really crunchy type of cookie). It should be soft, crumbly, and perfect when freshly baked.
Gingerbread Cookies are done when they are set and begin to brown slightly at the edges. They will harden further as they cool, so avoid overbaking so you don't end up with hard, crunchy gingerbread!
While some prefer soft, chewy cookies, others look for a cookie with snap and crispy, lacy edges. This also varies greatly based on the type of cookie you're baking; we may look for a soft, gooey center in our chocolate chip cookies, but want a crunchy, crispy gingersnap.
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