These perfectly crackled molasses “ginger cakes” are said to be Thomas Jefferson’s favorite Christmas cookies (they’re similar to gingerbread cookies). They’re called Ginger Cakes and if you are ever visiting Colonial Williamsburg, you can find these delectable little treats on Duke of Gloucester Street at the Raleigh Tavern Bakery, where they serve these as well as other 18th-century-inspired sweets. But if you’re not heading there any time soon, these Thomas Jefferson Ginger Cakes are surprisingly easy to make!
Ingredients
1 cup sugar
2 tsp. ginger
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. salt
1 and 1/2 tsp. baking soda
1 cup melted butter
1/2 cup evaporated milk
1 cup unsulfurred molasses
3/4 tsp. vanilla extract (optional)
3/4 tsp. lemon extract (optional)
4 cups stone-ground or unbleached flour (unsifted)
Directions
Combine the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix well. Add the melted margarine, evaporated milk, and molasses. Add the extracts if desired. Mix well. Add the flour 1 cup at a time, stirring constantly. The dough should be stiff enough to handle without sticking to fingers. Knead the dough for a smoother texture. Add up to 1/2 cup additional four if necessary to prevent sticking. When the dough is smooth, roll it out 1/4 inch thick on a floured surface and cut it into cookies.*
Bake on floured or greased cookie sheet in a preheated 375 degree F. oven for 10-12 minutes. The cookies are done if they spring back when touched.
*You may also dust cookies with turbinado sugar before baking, if desired
Author: Andrea
Former news reporter and Capitol Hill press guru, wife, mom, and pastry addict.
