Take a step back in time with a classic holiday treat! Soft and chewy, thick, and warmly-spiced, these old-fashioned gingerbread cookies (or ginger cakes), have been a Colonial Williamsburg favorite for generations.
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If you’re looking for even more old-fashioned recipes from Colonial Williamsburg, be sure to try the King’s Arms Tavern peanut soup and the queen’s cake from the Raleigh Tavern Bakery, too!
These were so fun to make and delicious! Tasted just like the Williamsburg bakery cookies! Wish I could post a pic! Thank you!!
– Stacy
How to Make Old Fashioned Ginger Cookies | 1-Minute Video
As a life-long Virginian, I’ve spent quite a bit of time in Williamsburg, and it’s still one of my absolute favorite parts of our state. If you want a real treat, visit Colonial Williamsburg during the holidays — it’s a truly magical place!
What to Know Before You Get Started
- The taste and texture of the Raleigh Tavern gingerbread cakes are truly unique. They’re warmly spiced with a strong molasses flavor, but they’re not overly sweet and the texture is a perfect cross between a cookie and a cake. They’re soft (not crispy like some gingerbread cookies), and they’re thick, chewy, and “cakey.”
- While there is plenty of molasses flavor in this cookie recipe, the spices are mild. These are not “spicy” cookies. Instead, they contain just very subtle notes of ginger, nutmeg, and cinnamon. If you prefer a stronger flavor, you can increase the ginger to 1 tablespoon, add ½ teaspoon of cloves, and ¼ teaspoon of allspice — the cookies just won’t taste quite like the authentic Williamsburg gingerbread.
- With a few tweaks, you can use this recipe to cut out soft gingerbread man cookies.
How to Make this Traditional Gingerbread Recipe
I did some research online and ultimately adapted the Raleigh Tavern Bakery’s original recipe, so you know these authentic cookies are the “real deal.” The end result instantly sends me back to my childhood!
- Whisk together sugar, ground ginger, ground nutmeg, and ground cinnamon, salt, and baking soda in a large bowl.
- Add softened butter, evaporated milk, and molasses. Start on low speed with an electric mixer, and then gradually increase to medium speed or medium-high speed until the dry ingredients are creamed together with the butter.
- Gradually mix in the flour until a stiff dough forms.
- Roll out the dough on a well floured surface with a floured rolling pin (there’s no need to chill the dough first!). Don’t be shy with the flour. Keep your work surface very well floured to prevent the dough from sticking to the board when rolling and cutting. It’s also helpful to flour the cookie cutter before each use. Roll the dough thicker than other typical cut-out cookies. I like about ½-inch thick dough, which yields thick, soft, chewy cookies (rather than thin, crispy cookies).
- Cut into shapes and arrange on baking sheets lined with parchment paper or silicone mats. I use a round biscuit cutter that measures 2 ½ inches in diameter to make large cookies — just like you find at the Raleigh Tavern Bakery. Re-roll the dough scraps as many times as necessary in order to use all of the dough.
- Bake in a 375°F preheated oven for 10-12 minutes. Do not overbake the cookies or they will become hard and crisp. To maintain the soft, chewy, cake-like texture, remove them from the oven while they’re still soft. Cool on a wire rack, then package to store or enjoy immediately! They’re delicious with a mug of homemade hot chocolate!
Storage Tips
Store the cookies in an airtight container at room temperature for up to 1 week.
To bake the cookies in advance, allow them to cool completely, wrap tightly, and freeze for up to 2 months. Thaw on the counter at room temperature.
These cookies turned out fantastic! They will be a new holiday tradition for our family. They are super easy and fast to make and truly do taste like old fashioned gingerbread that you remember from childhood.
– Pat
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Watch How to Make It
Williamsburg Old Fashioned Ginger Cookies
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
- 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.
Notes
- The classic Williamsburg gingerbread cakes are large, round cookies without any icing or other decorations. That said, the thick, chewy cookies do make a great base for traditional Christmas frostings and decorations! If you (or your kids) prefer soft gingerbread cookies with icing, then I suggest preparing a batch of royal icing and getting creative!
- Recipe adapted from MakingHistoryNow.com
Nutrition
This recipe was originally published in 2017. It was updated in November, 2024.
Mmm these remind me of the gingerbread cookies my Grandma used to make, which she called ‘lebkuchen’ which is ‘gingerbread’ in German. I can see why you would always stop for these cookies, and I love that you made your own! Thick, chewy, and cakey sounds perfect. What a fun treat for the holidays!
These would totally remind you of your grandmother, Gayle! Traditional recipes are the best, in my opinion! 🙂
These cookies have my name on them. They’re so thick and chewy looking! YUM!
Yes!!! And not too sweet — they’re just right! 🙂
I’m so excited to try these, Blair! I love gingerbread, and these sound incredible! Also, I read a lot about your boys love for doughnuts- FYI Dunkin Donuts has a gingerbread cookie doughnut and a sugar cookie filled doughnut avail now ????????????❤️???? Happy Holidays to you all!
OMG — I need to make a trip to Dunkin Donuts ASAP!!! Those sound amazing! I’m the gingerbread lover (for sure), and the sugar cookie filled donut would be right up the kids’ alley! 🙂 Happy holidays to you as well!
These were so fun to make and delicious! Tasted just like the Williamsburg bakery cookies! Wish I could post a pic! Thank you!!
That’s wonderful, Stacy! Thanks for your note. I’m so glad that they were a hit!
Love going to Williamsburg and always have to stop at Raliegh Tavern for their gingerbread cookies and Queens cake. I will be anxious to try your recipe, thank you.
Awesome, Jo! I’m glad to know that I’m not the only one who stops there every time for the gingerbread! Now I want to try the Queens cake, though!
Hi, Blair! Do you use traditional molasses in this, or can you substitute it with blackstrap molasses? I know blackstraps high in iron, so thought about using that if you think it will work. That said, I’m not sure it will sub ok since it has a bitter taste to me.
Thanks!
Carol
Hi, Carol! I always use traditional molasses in these cookies. I haven’t tested it with the blackstrap molasses, but I wouldn’t use it here — I think it would completely change the flavor of the cookies and would be way too intense. 🙂
Oh no… DO NOT USE BLACKSTRAP…. My husband ran out to get me molasses and came back with Blackstrap. Not knowing the difference, I used it. Well they were inedible to say the least. On top of being awful, I burnt the last tray so my entire house smelled like black burnt tar for three days even after burning every scented Christmas pine candle I had in the house. Blackstrap is a bitter salty molasses were regular molasses is sweet. I’m not even sure what anyone would or could use Blackstrap for!?!?!
YOU HAVE BEEN WARNED
That’s right, Michelle. You definitely don’t want to use blackstrap molasses here. Hope you can try the cookies again soon with the good stuff! 🙂
Ooh, these look so perfect! Gingerbread cookies are a favourite of ours at Christmas time – followed by my snowball shortcake cookies!
Those shortcake cookies sound amazing!!!
Hi there can I have the Yummy shortcake cookie recipe sound good I’d like to have the recipe if you don’t mine and I also really love gingerbread bread cookies and anything shortbread thanks ????
Hi, Lisa! The shortbread cookie recipe is here: https://www.theseasonedmom.com/scottish-shortbread-cookies/
Enjoy!
I’m adding these to my holiday baking list! Can you tell me what type molasses you use…dark or light? Thanks for sharing the recipe.
Hi, Kathryn! That’s great!
I use an unsulphured molasses that’s made by a brand named Grandma’s. You can see it here:https://www.grandmasmolasses.com/
I am making “cookies in a jar” for gifts. Do you think I can layer the dry ingredients in a quart jar and attach the recipe for the person to add the wet ingredients? Will they turn as yummy as yours look?
Hi, Phillis! Yes, it should work fine to put the ingredients in a jar as a gift. You’ll just need to make sure that they’re layered in the right order so that the recipient can add the ingredients in stages, as described in the recipe. You wouldn’t want them to just dump all of dry ingredients in a bowl at once. 🙂
I didn’t have quite enough molasses, so I used a quarter cup of honey and the family loved it! I also had to cook them longer.
We’re glad you were able to make it work for you and that it was a hit! Thank you for trying it out, Rebecca.
Blair, can I make these now and freeze them? They look so good!
Absolutely! I have a stash in my freezer right now, and I just thaw a few on the counter (in a covered container) as I need them. 🙂 They’re PERFECT from the freezer!
I wanted to make these ahead of time. Should I make dough and freeze or cookies then freeze?
Hi, Caroline! Make them exactly as instructed, including baking them. Let the baked cookies cool completely, wrap tightly, and freeze. They thaw perfectly (and I have a stash in my freezer right now, too)!
Were just there last weekend. Got these cookies and a big hot cider while we walked Duke of Gloucester Street. Heaven!
Oh, lucky you! That sounds heavenly!
These sound wonderful! I notice that egg is not listed as An ingredient. Sorry…just wanted to be sure this was correct. I plan to make them tomorrow. Thank you!
Hi, Pat! That’s correct — there’s no egg in the recipe. 🙂 Enjoy!
Thanks for asking that question…I was wondering about “eggs” as well!
I, too, am a Virginian by birth and grew up on the Peninsula in Hampton. My family always went to the Christmas illumination in Williamsburg and we looked forward to the gingerbread cookies and cider. Thank you for publishing this recipe. I’m excited to make these while bringing treasured memories to our home in Maine .
That’s wonderful, Joyce! I’m so glad to be able to share the Virginia love with you — all the way up north. Enjoy a taste of your heritage!!! 🙂
I was sooo disappointed last summer in Williamsburg to find out they no longer offer the brownies or the gingerbread! I’m excited to try this. Just curious though, no eggs in this recipe?
Awesome, Nancy — I hope that you enjoy them! And yes — you don’t need any eggs for this recipe! 🙂
Blair, I just posted a photo. These are easy, delicious and just how I remember. My kitchen smells wonderful right now. Thanks again.
Joyce
Wonderful, Joyce! I’m so glad that you’re enjoying a happy memory! Merry Christmas!
Hi Blair, once again you’ve come up trumps! Normally i turn to you for savory dishes until i stumbled upon the photo of these cookies! They looked so delious i just had to try them. It’s just after midnight here in the Netherlands and i’m sitting in my warm cosy kitchen whilst waiting for my third tray of cookies to come out of the oven! I had not quite realised they would take so long to make or bake. But the wait is well worth it. I also had not noticed that the recipe is for so many cookies and they are huge :-). I plan to send the kids to the neighbours tomorrow with a tin full and pop some in the freezer (if the rest if the family don’t get thete first! Angela
Hi, Angela!!! I’m so glad that you’re getting a taste of Virginia — all the way in the Netherlands! That’s amazing! Enjoy the cookies, and Merry Christmas!
Does this recipe work for gingerbread man or tree cutouts?
Hi, Mary!
I’ve only ever used it for the rounds, since that’s how they serve it in Williamsburg. That said, I think it would be fine with cut-outs too, so long as they’re not too intricate. These make a really nice thick, cake-like cookie, so they will probably be puffier than traditional thin and crispy gingerbread cookies that you might otherwise use for cut-outs. They don’t spread too much when baking, though, so you should be fine using cookie cutters. Hope that helps!
These cookies turned out fantastic! They will be a new holiday tradition for our family. They are super easy and fast to make and truly do taste like old fashioned gingerbread that you remember from childhood. A couple of helpful hints…I found the dough still a tad too sticky after I had added all of the flour. So, i turned it out on a floured surface and very gently kneaded it a couple of times. Really just a very gentle two/three turns. I then rolled out to a good 1/4 inch (and kept re-rolling scraps). With a 3” diameter round cookie cutter, I got 24 cookies and used up all of the dough. Thank you so much for sharing this recipe! Merry Christmas!
Great tips, Pat! Thank you!
Made these for Christmas giving. They were a big hit! I cut recipe in half the first time because I only had 1/2 c molasses. They still came out great, but I did have to add some extra flour. Even after rerolling the scraps several times, the cookies were still perfect! Thanks for a new holiday tradition!
Thanks for letting me know, Jan! I’m so happy that you’ve enjoyed the cookies! 🙂 Merry Christmas!
When I was a very little girl, my family lived near DC and we often went to Williamsburg. What I remember most distinctly was these cookies and the molassas cookies. Yes, there are vaugue memories if costumed people doing period accurate things and such, but the cookies. . .
I wondered if I had dreamed them – and then I saw your post. ❤ I’ve Pinned it and will DEFINITELY be trying them soon.
Oh, I’m so glad that these bring back fond memories, Anne! They’re definitely not a figment of your imagination. I hope that you enjoy them!
“1 ½ tsp baking soda” ?
Not baking powder?
Don’t you need an acid like buttermilk for baking soda?
No, the recipe works exactly as it’s written. 🙂