Ginger Molasses Lace Cookies
These Ginger Molasses Lace Cookies are thin, chewy, and packed with gingerbread flavor. You only need two bowls and each pan bakes up in 5 minutes!
This is a cookie recipe that packs classic holiday flavors, with some not so traditional textures. While lace cookies are typically thin and crispy, these ginger molasses lace cookies are actually thin and chewy.
The first time I had these cookies, they were made by my high school boyfriend's mom!! I found a very smudged up version written in one of my old cookbooks and did my best to piece it together.
This is such a simple and easy cookie recipe, makes a ton of cookies, and each batch bakes up in 5 minutes. When eating, I actually like to roll one up into a little cigarette and eat it in two bites. They're some of the most addicting cookies ever!
When talking lace cookie origins, there are quite a few versions: Irish, Swedish, French, Florentine, chocolate! Some are made with almonds or nuts, others with oats. This ginger molasses version is solely made with flour as the main binding ingredient.
Regardless, these cookies get their name from the thin, see through, delicate structure of the cookies which make them look like lace!
- Dry ingredients: all-purpose flour, baking sods, ginger, nutmeg, cinnamon and salt.
- Molasses. Grandmas brand is found in practically every grocery store. Do not use blackstrap molasses (it's too strong), just a standard dark molasses.
- Unsalted butter. At a soft room temperature. A bit softer is better since this will be done by hand.
- Dark brown sugar. Provides extra molasses flavor. Light brown sugar could also be used - the cookies will be slightly lighter in color.
- Large egg. Just one, and at room temperature!
Making the Lace Cookies
Start by preheating the oven to 375℉/190℃ and have 2-4 cookie sheets available.
STEP 1: Whisk together the flour, baking soda, ginger, nutmeg, cinnamon and salt in a bowl.
STEP 2: In a large bowl, whisk together the remaining ingredients: butter, brown sugar, molasses and egg. Use some elbow grease here to bring it all together! Small pieces of butter will remain, which is OK.
STEP 3: Next, add the dry ingredients to the wet ingredients and mix together with a rubber spatula until all of the flour is incorporated. Be sure to scrape down to the bottom of the bowl, as the flour has a tendency to sink.
STEP 4: Add one teaspoon sized dollops of dough to an ungreased cookie sheet, only adding 6 cookies per sheet. They spread considerably, so I never add more than 6 (even to my largest pans).
Bake the cookies for 5 minutes. The centers may still look wet and underdone, but they will finish cooking on the hot cookie sheet as they cool.
If baking two pans at a time, switch racks and pans at half. I like to only do one pan at a time just so I don't burn them, but just pay close attention if you're doing two pans!
STEP 5: Remove the cookies from the oven and allow to cool for 5 minutes on the pan. Use an offset spatula to swipe under the cookie completely and transfer to a wire rack to finish cooling.
Storing and Freezing
Store the Ginger Molasses Lace Cookies uncovered with layers of parchment or wax paper in between. Because the cookies have quite a bit of moisture, try not to allow them to overlap.
I like to layer mine in a ziptop bag and just leave the bag open so the air can circulate.
To freeze the cookies, follow the above method with the ziptop bag, completely closing and removing the air.
Freeze the cookies for up to two months. Remove to room temperature to thaw, then enjoy.
More Cookie Recipes
- Eggnog Oatmeal Creme Pie Recipe
- Cookie Butter Cookies
- Stuffed Fluffernutter Cookies
- Chocolate Chai Snickerdoodles
Be sure to tag me on Instagram @thecozyplum and use I can't wait to see your creations. For more ideas, follow me on Pinterest.
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Ginger Molasses Lace Cookies
- 1 cup all-purpose flour 120g
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 1/2 cup unsalted butter room temperature (113g), cut into tablespoon pieces
- 3/4 cup dark brown sugar 150g
- 1/4 cup molasses 60ml
- 1 large egg room temperature
- Preheat the oven to 375℉/190℃ and gather 2-4 cookie sheets.
- In a bowl, whisk together the dry ingredients: flour, baking soda, ginger, nutmeg, cinnamon and salt to combine.
- In a larger bowl, whisk together the butter, brown sugar, molasses, and egg. Use a little elbow grease here - tiny bits of butter may remain, which is ok.
- Add the dry ingredients to the wet ingredients and mix together with a rubber spatula until the flour is completely incorporated.
- Add 1 teaspoon sized dollops to an ungreased cookie sheet, at least 2 inches apart. I typically add 6 to a pan.
- Bake for 5 minutes. The very center may still be slightly underdone, but it will finish cooking on the hot pan when removed from the oven.
- Allow the cookies to cool on the pan for about 5 minutes, then use an offset spatula to swipe the whole way under the cookie and transfer to a wire rack to finish cooling.
- Repeat for the remaining dough.
- If baking two pans at a time, switch racks at half.
- Store the cookies in Tupperware (uncovered) or in a ziptop bag (unzipped) with pieces of parchment paper in between so they don't stick together. These last for 3 days.