Caraway Cookies

These cookies are from a recipe that dates all the way back to the time King Arthur Flour was founded, more than two centuries ago. Called "Desart Cakes" back in 1790, they're nicely crisp, lightly sweet, and flavorful from the caraway seeds, which are considered a dessert spice in many older baking recipes. Our thanks to Alyssa Connell and Marissa Nicosia from Cooking in the Archives for their discovery and update of this historic treat.

Prep
30 mins
Bake
10 to 14 mins
Total
50 mins
Yield
3 1/2 dozen
Caraway Cookies

Instructions

  1. Preheat the oven to 350°F. Line two baking sheets with parchment.

  2. To make the dough: In a large mixing bowl, or your mixer fitted with a paddle, whisk together the dry ingredients. Add half of the cream, incorporating it completely before adding any more. The dough should start to hold together in a shaggy mass damp enough to be gently squeezed into an elastic, cohesive ball. It should be wet enough to hold together easily without bits crumbling off, but not so sticky that it adheres to your hands. Cover and let the dough rest for 10 minutes.

  3. Divide the dough in half. Lightly flour your work surface and rolling pin. Roll the dough 1/8" thick, dusting all surfaces with flour as needed. Cut the cookies with a 2 1/2" cutter, and transfer them to the prepared baking sheet.

  4. Bake the cookies for 10 to 14 minutes, until they're a light golden brown on the edges. Remove them from the oven, and cool on the pan for 5 minutes before transferring to a rack to cool completely. Store cooled cookies, well-wrapped, at room temperature for several days; freeze for longer storage.

Tips from our Bakers

  • Not a caraway fan? Make a simple vanilla cookie with the addition of a teaspoon of vanilla extract with the first amount of cream. Almond extract, orange or lemon zest, or even some poppy seeds will also work just fine.