Old Fashioned Colonial Cookies

Recipes
Written By Carlene Szostak

Old Fashioned Colonial Cookies

These old-fashioned Colonial Cookies are gingerbread cookies (or "ginger cakes") that have been loved for generations.

 Prep Time: 30 minutes 

 Cook Time: 10 minutes

 Total Time: 40 minutes

 Servings: 30 large cookies

 Author: Blair Lonergan

Ingredients:

·       1 cup white sugar

·       2 teaspoons ground ginger

·       1 teaspoon ground nutmeg

·       1 teaspoon ground cinnamon

·       1 teaspoon salt

·       1 ½ teaspoon baking soda

·       1 cup (2 sticks) salted butter, softened at room temperature

·       ½ cup evaporated milk

·       1 cup molasses (I use Grandma's brand)

·       4 cups all-purpose flour, sifted (plus additional 1 -1 ½ cups of flour, as needed, to form a workable dough)

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats. Set aside.

2. whisk together sugar, ginger, nutmeg, cinnamon, salt, and baking soda in a large bowl.

3. Add softened butter, evaporated milk, and molasses. With an electric mixer, start on the lowest speed so the liquid doesn’t splash out of the bowl. Gradually increase the speed until the butter and sugar are creamed together and completely smooth.

4. With the mixer on low speed, gradually add 4 cups of flour (one cup at a time), mixing until the flour is incorporated.

5. The dough should be stiff enough to handle without sticking to your fingers. If it’s still too wet and sticky, add flour (½ cup at a time) until a fairly stiff dough comes together.

6. When the dough is smooth, roll it to ½-inch thickness on a well-floured surface.

7. Use a 2 ½-inch round biscuit cutter (or other cookie cutter) to cut the dough into round shapes. 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.

8. Bake for 10-12 minutes or until slightly golden brown but still soft. 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 oven often while they're still soft and let them firm up slightly while they cool.

9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

· The recipe was adapted from MakingHistoryNow.com

Nutrition

Serving: 1 large cookie | Calories: 195kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 195mg | Potassium: 203mg | Fiber: 1g | Sugar: 16g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg

Carlene Szostak

Carlene Szostak is a renowned speaker, educator, author, and consultant specializing in 2 genres: self-help and children's fiction.

As a children's book author, her rich stories are woven from the colorful tales and activities passed down by her father, each narrative a cherished gift of imagination and wisdom. The best-selling The Marshmallow Mystery. All the marshmallows have gone missing in this delicious book, leaving one little girl devastated. Jack, the little girl's beloved teddy bear, is determined to save the day by solving the sticky mystery.

Carlene lives in Bucks County, Pennsylvania, where she enjoys the three W's: weather, woods, and wine. She believes writing books can ignite change by shaping perspectives, inspiring action, and fostering empathy for generations.

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