Gingerbread Lace Cookies
These Gingerbread Lace Cookies disappear so quickly when I make them for the holidays. Everyone LOVES them!! As the name suggests, they are delicate, lacy, and thin. The cookies are crispy, with the taste of molasses, cinnamon, ginger, and other warm spices. Chopped pecans provide an irresistible nutty crunch.
The batter is made entirely on the stovetop and super easy to whip together. All you need to do is cook ingredients in a saucepan. Then drop small dollops of the batter onto a parchment paper or silicone mat lined baking sheet. Next, pop into the oven. During baking, the batter spreads into super thin lacy cookies.
You’ll need to bake the cookies in multiple batches. One trick to making these cookies is maintaining the consistency of the batter as it sits in the saucepan waiting to be used. It will firm up at some point and become too thick to spoon onto the baking sheet. When this happens, heat it up and stir in 1/2 to 1 teaspoon of heavy cream at a time to loosen. It’s then good to go!
These cookies will be a hit at any holiday dessert table, at cookie swaps, or as treats for neighbors and co-workers. Be ready to get requests for them next year!!
The original post can be found on In Good Flavor.
Gingerbread Lace Cookies
- 4 tablespoons butter
- 6 tablespoons granulated sugar
- 2 teaspoons molasses
- 1 tablespoon heavy cream + extra for thinning out batter
- 2 tablespoons + 2 teaspoons all-purpose flour
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon clove
- 1/16 teaspoon salt
- 2/3 cups chopped pecans
- 1/2 teaspoon vanilla extract
- Preheat oven to 375 degrees F. Line baking sheet with a silicon mat or parchment paper.
- Melt butter in a small saucepan on medium heat. Add sugar. Cook until dissolved, stirring frequently. Stir in cream and molasses. Add flour and spices, whisking until smooth. Allow to come to a gentle boil for 1 to 2 minutes, reducing heat if needed. Reduce heat to low. Stir in vanilla and pecans. Keep on low setting as you continue to work. (See note below.)
- Drop the cookie mixture, a measured teaspoonful at a time, onto the lined baking sheet. Allow at least 2 to 3-inch space in between. Mixture will bubble and expand as it bakes. Bake until the cookie turns light brown, 5 to 7 minutes.
- Remove from oven. Allow cookies to cool off and firm up a few minutes. Using a spatula, transfer cookies to a cooling rack. Cookie will become firm and crispy when completely cooled (best to wait 15-20 minutes before eating).
- Store in an airtight container, refrigerated for maximum crispiness. If you keep them at room temp, refrigerate them for an hour to restore some of the crispiness before eating.
- Makes about 36 (2.5 inch) cookies.
- Batter might thicken (or turn dry and crumbly) and become difficult to spoon while sitting on warm on the stovetop. To fix: turn up the heat to medium low, stir in between 1/2 – 1 teaspoon heavy cream at a time to smooth out the batter to its original consistency. Be careful not to add to much cream. Once the proper consistency is restored, reduce heat to warm.