Caroline’s Ginger Cakes
We are so happy that you have joined us for our next program for our inaugural exhibit, American Girl: 35 Years of Strong Characters.
For today’s program, we will be making Ginger Cakes, a recipe inspired by American Girl character, Caroline. Her story takes place during the War of 1812. Carline brings these Ginger Cakes, along with apples and a map to her father who was captured by the British.
Today’s recipe can be found from Tasting Table and Colonial Williamsburg's Raleigh Tavern Bakery in Williamsburg, Virginia.
The following ingredients and directions make 2 cookies. We hope you enjoy Carline’s Ginger Cakes.
Ingredients
2½ cups all-purpose flour
⅔ cup sugar
¼ teaspoon salt
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ cup (1 stick) unsalted butter, softened
½ cup molasses
2 tablespoons heavy cream
Confectioners’ sugar, for garnish
Equipment
Baking sheet
Parchment paper
Large Mixing Bowl
Pastry cutter
Small saucepan
Spoon
Directions
Preheat the oven to 375°. Line 2 baking sheets with parchment paper and set aside.
In a large bowl, mix together the flour, sugar, salt, baking soda and spices.
Mix the butter into the dry ingredients using a pastry cutter, or your fingers, until well incorporated.
In a small saucepan, warm the molasses and cream over low heat so that they blend together, stirring often. Add the molasses and cream mixture to the butter mixture and mix into a dough.
Remove the dough from the bowl and place onto a lightly floured work surface and roll out to a ¼-inch thickness. Cut into the desired shape and place on the baking sheets. Bake for 10 minutes, until firm on the edges and slightly soft in the centers.
Let cool slightly, then dust with confectioners' sugar.
Enjoy and share with your family and friends!
Did You Know: According to a baker from Colonial Williamsburg, this recipe has been tweaked over the years. Even more so if you reference the version the cookies were inspired by in a late 1700s cookbook, which says to "make up the bread stiff" and bake it in a "slack oven." Our recipe is an updated take and includes baking soda for a fluffier texture—but feel free to omit if you prefer a denser gingerbread treat.
Photo of Ginger Cakes | 2016 | Michelle Sun, Tasting Table