The highlight of any eight-year-old’s vacation is bound to be the food. Such was the case when I first went to Colonial Williamsburg and fell wildly in love with fragrant, puffy snacks called ginger cakes.
So deep in love, in fact, that my Hanukkah gift the following December was an entire order of them, a baker’s dozen that arrived in a cardboard mock-up of a colonial home. These are at once gingerbread cakes, scones and gingersnaps. They toe the line of being sweet enough to host a scoop of ice cream, but not so saccharine they’re inexcusable as a 10 a.m. snack. And don’t be fooled by the nature of their wintry spices—it doesn’t have to be snowing to enjoy a hefty dose of ginger and nutmeg.
According to a baker from the historic site, the 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.
Ginger CakesRecipe adapted from Colonial Williamsburg's Raleigh Tavern Bakery, Williamsburg, VA
Yield: Twenty 2-inch cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes