Old Fashioned Ginger Cakes

READY IN: 29mins
Recipe by Rachel-Snachel

These have been around for a long time. I first tried them at the New Boston Fair near Springfield, OH, which takes place 200 years in the past. They are wonderful.

Top Review by Elie de Combys

Fantastic! I love the fact that these cookies contain no eggs or milk and that the butter is easily replaced with oil, making them vegan. I used tablespoons to drop the batter and got 29 cakes. Also, I put the soda in too early and they deflated a little! So maybe it would be useful to be careful about that. I used Blackstrap molasses so I upped the spices to adjust to it's powerful taste. I thought that there was a little too much salt and soda (I usually end up halving those in every sweet item I bake anyway, so that might be just me). Overall an excellent recipe!

Ingredients Nutrition


  1. Preheat oven to 350. Sift together the flour, salt, ginger, and cinnamon. Stir the soda into the molasses. Melt the butter in the boiling water. Turn both wet mixtures into a bowl and stir in the flour mixture. Add more flour if needed, but keep the dough as soft as can be handled. Drop by teaspoonfuls unto an greased cookie sheet.
  2. Bake until just turning brown at the edges. This recipe will make about twenty cakes.

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