Ginger Tea Cakes
Ginger Tea Cakes are flavorful, spicy cookies with a rich molasses and ginger taste, perfect for teatime or as a comforting treat for friends and family.
Ingredients
Instructions
- Beat eggs; add oil and sugar and mix well.
- Add molasses and salt to the mixture.
- Mix 1 heaping teaspoon of baking soda into 1/2 cup hot coffee.
- Add remaining baking soda to the remaining coffee; add to the liquids.
- Add ginger and then gradually incorporate the flour to form a stiff dough.
- Shape the dough by rolling, dropping, or pinching, then lightly patting down.
- Bake at 350°F until done, approximately 15 minutes. Do not overcook.
Tips & Substitutions
For a spicier kick, consider adding a bit of freshly grated ginger along with the ground ginger. If you want to reduce sugar, try using a natural sweetener like honey or maple syrup, adjusting the liquid content accordingly. Make sure to sift the flour to avoid clumps, and test for doneness by inserting a toothpick—it should come out clean. These ginger tea cakes are delightful paired with a cup of strong coffee.
Serving Suggestions
Serve these ginger tea cakes warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. They pair beautifully with a cup of strong coffee, making them an excellent choice for brunch or a cozy afternoon snack. Consider serving them alongside a fresh fruit salad or a slice of Overnight Caramel Strata for a delightful spread.
Storage & Reheating
Store leftover ginger tea cakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week. To reheat, simply pop them in a microwave for 10-15 seconds or warm them in an oven at 300°F for a few minutes until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Ginger Tea Cakes contains roughly 116 calories, with 2g protein, 18g carbohydrates, and 5g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but expect a denser texture and a nuttier flavor. If using whole wheat flour, you might want to add a little extra liquid to the dough to achieve the right consistency.
What can I use instead of molasses?
If you don’t have molasses, you can substitute it with honey or maple syrup, though this will alter the flavor slightly. For a closer match, consider using a mix of brown sugar and a bit of water to mimic the stickiness and flavor of molasses.
How do I know when the cakes are done baking?
To check for doneness, insert a toothpick into the center of a cake. If it comes out clean or with just a few crumbs attached, the cakes are ready. Keep an eye on them, as baking times can vary slightly based on your oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).