Melissa's Grandma's Ginger Lace Cookies Recipe

"If you’ve ever wondered why our pastry chef Melissa is so good, you need only dig into her family history to realize that she comes from a long line of talented bakers. This recipe from her great-grandmother Formanek dates from the WWI era, hence no butter. These freeze well."


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  • 2 cups white sugar
  • 1 1/2 cups shortening
  • 1/2 cup molasses
  • 2 eggs
  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon salt
  • 2 tablespoons white sugar, or as needed
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Preheat the oven to 350 degrees F (175 degrees C).
    2. Beat 2 cups sugar, shortening, and molasses together in a bowl using an electric stand mixer until uniform, making sure not to overbeat. Add eggs and mix for 30 seconds.
    3. Whisk flour, baking soda, cinnamon, ginger, and salt together in a separate bowl. Add flour mixture to sugar mixture and mix until just combined and dough is stiff.
    4. Pour 2 tablespoons sugar in a shallow bowl. Form cookie dough into 1-inch balls. Roll in sugar, making sure not to flatten. Place on ungreased cookie sheets.
    5. Bake in the preheated oven until cookies crackle on top for 'lace' design, 6 to 8 minutes. Let cool for 5 minutes before transferring to a wire rack to cool completely.


    • Cook’s Notes:
    • Don’t overbeat dough, as overbeating makes very flat cookies.
    • Don’t overbake! They should not have dark edges.

    Nutrition Facts

    Per Serving: 113 calories;5.4 g fat;15.6 g carbohydrates;1.1 g protein;5 mg cholesterol;126 mg sodium.Full nutrition
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