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If you have ever visited Williamsburg chances are you have had Raleigh Tavern Gingerbread Cookies! Soft and chewy with just the right amount of spice and now you can make them at home!
Ingredients Needed For Raleigh Tavern Gingerbread Cookies
- granulated sugar
- ground ginger
- ground cinnamon
- nutmeg
- baking soda
- salted butter
- evaporated milk
- molasses
- vanilla extract
- all-purpose flour
Kitchen Tools Used In This Recipe
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This recipe reminds me of many visits to Williamsburg when I was younger. The cookies at the Raleigh Tavern were always warm, quite large and we always got a baker’s dozen. We had no trouble eating all of them!
Let’s make ’em! Preheat the oven to 350 degrees. Line a cookie sheet with parchment or lightly grease with cooking spray. Set aside.
In a large mixing bowl, stir together the sugar, ginger, cinnamon, nutmeg and baking soda. Then add the melted butter, evaporated milk and molasses. Mix well.
Then one cup at a time add the flour while continually mixing. Depending on your mixer, you might have to stir in the last cup by hand. If you have paddle attachment you should be fine.
Using a cookie scoop or a spoon, scoop out heaping tablespoons of dough, form into ball and place on the parchment lined cookie sheet. I suggest leaving space between the cookies and only baking a dozen at a time.
Bake for 10 – 12 minutes. I actually bake mine for 11 minutes but every oven is different. They may seem slightly soft on top at 11 minutes but if the bottoms are brown they are done. If you bake them too long they may become hard when they cool.Transfer to a rack to cool and continue baking the rest of the dough.
Hope you enjoy!!
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Raleigh Tavern Gingerbread Cookies
- Total Time: 32 mins
- Yield: 36 cookies 1x
Ingredients
- 1 cup granulated sugar
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- 1 1/2 tsp baking soda
- 1 cup salted butter, melted
- 1/2 cup evaporated milk
- 1 cup molasses
- 1/4 tsp vanilla extract
- 5 cups all-purpose flour
Instructions
- Preheat oven to 350 degrees.
- Line a cookie sheet with parchment or lightly grease with cooking spray.
- In a large mixing bowl, mix the sugar, ginger, cinnamon, nutmeg and baking soda.
- Then add the melted butter, evaporated milk and molasses and beat well.
- Add flour one cup at a time (you may need to stir in the last cup by hand if your mixer cannot handle the thickness of the dough).
- Using a cookie scoop or tablespoon, measure out a heaping scoop, form into ball and place on the cookie sheet.
- Keep some space between the cookies (bake only 12 at a time).
- Bake for 10 – 12 minutes, cookies may seem soft but will be browned on the bottom.
- Transfer to wire rack for cooling.
- Continue baking the rest of the dough.
- Enjoy!
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking