Ginger Molasses Lace Cookies
These Ginger Molasses Lace Cookies are thin and crispy and packed with flavor. A perfect holiday cookie, and so good with a cup of hot coffee or tea.
Ingredients
All Purpose Flour – Don’t use self-rising flour. It already has leaveners like baking soda and salt. We are adding our own leavener here.
Baking Soda – It produces bubbles as soon as it’s mixed in with the acidic ingredient, molasses. The bubbles give these cookies their light airy texture. You’ll see the little airy holes in these cookies, and the tops will look sort of crackly.
Salt – Use regular table salt. It enhances all the other flavors in the cookies.
Ginger – It adds a warm, slightly peppery taste and is a great complement to molasses. It also has a lovely spicy aroma.
Unsalted Butter – Use unsalted if you can. If you only have salted butter, omit the salt in the recipe.
Molasses – Use unsulphured molasses. It has a warm slightly bitter-sweet taste and pairs great with the ginger. Don’t use black strap molasses in these cookies. It has a strong bitter flavor.
Granulated Sugar – Added for sweetness.
What’s the difference between Ginger Snap, Gingerbread and Ginger Molasses Lace Cookies?
Ginger Snap Cookies are baked until they are hard and crunchy and snap with you break them in half. They usually are of medium thickness. Most recipes contain molasses. However, ginger is the star of the show in these cookies. They are great for dunking in some hot coffee or a glass of milk.
Gingerbread Cookies are soft and thicker. They are usually cut out with cookie cutters, baked and iced for holidays.
Ginger Molasses Lace Cookies are thin and very crispy. They have little tiny air bubbles on top and throughout, giving them a lacy and airy appearance. Great cookies to have with a cup of coffee or tea.
Tips
- If you prefer a thin but chewier cookie, bake them for less time. The longer they are baked, the more hard and crispy they will be.
- Make sure to use unsulphured molasses, not black strap. Black strap is too bitter. I suggest Grandma’s or Brer Rabbit unsulphured.
Can I freeze these cookies?
Certainly. These cookies freeze beautifully. Freeze for up to three months. Simply thaw on the counter top.
Gifting
If you choose to gift these cookies, they look beautiful in a cookie tin. There’s no need to place waxed or parchment paper between layers. They don’t stick together.
How to Make
Add the molasses, sugar and butter to a pot that’s fairly tall. Bring to a boil over medium heat, stirring frequently.
Once it comes to a full rolling boil, add the salt, ginger and lastly the baking soda. The baking soda will cause the mixture to quickly foam and bubble up. Stir constantly, until the foam and bubbles stop rising, about 1 minute, and remove from heat.
Allow the mixture to cool to almost room temperature, then mix in the flour, just until incorporated.
Preheat oven to 375 degrees.
Using about 1/2 of the dough at a time, transfer dough to a well floured work surface. Roll the dough to a thickness of about 1/8-inch, no thicker. We want thin snappy cookies here. Using a round 2-inch cookie cutter, cut out rounds and place on parchment lined baking sheets.
Bake for 10 minutes for brittle snappy cookies. If you’re cookies are thicker, they will take longer. Remove from oven and sprinkle sugar over the tops. Allow to cool for 5 minutes, then transfer to a wire rack or a large piece of parchment paper to finish cooling.
Like molasses? You might also like…
Molasses Dried Apple Stack Cake
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Ginger Molasses Lace Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 40 Cookies, depending on thickness and size. 1x
- Category: Cookies/Desserts
- Method: Baking
- Cuisine: American
Description
These cookies are thin and crispy with the perfect blend of molasses and ginger flavors. They are so easy to make, and a great treat to have with a hot cup of tea of coffee.
Ingredients
- 1 cup unsulphured molasses*
- 1 cup granulated sugar
- 1 cup unsalted butter
- Pinch of salt
- 2 teaspoons ginger
- 1 teaspoon baking soda
- 3 1/8 cups all-purpose flour
- Granulated sugar for sprinkling on tops
Get Recipe Ingredients
Instructions
- Add the molasses, sugar and butter to a pot that’s fairly tall. Bring to a boil over medium heat, stirring frequently.
- Once it comes to a full rolling boil, add the salt, ginger and lastly the baking soda. The baking soda will cause the mixture to quickly foam and bubble up. Stir constantly, until the foam and bubbles stop rising, about 1 minute, and remove from heat.
- Allow the mixture to cool to almost room temperature, then mix in the flour, just until incorporated.
- Preheat oven to 375 degrees.
- Using about 1/2 of the dough at a time, transfer dough to a well floured work surface. Roll the dough to a thickness of about 1/8-inch, no thicker. We want thin snappy cookies here. Using a round 2-inch cookie cutter, cut out rounds and place on parchment lined baking sheets.
- Bake for 10 minutes for brittle snappy cookies. If you’re cookies are thicker, they will take longer. Remove from oven and sprinkle sugar over the tops. Allow to cool for 5 minutes, then transfer to a wire rack or a large piece of parchment paper to finish cooling.
- Store in an airtight container. These cookies will stay fresh for up to 5 days.
Notes
- *Make sure to not use black strap molasses. It’s too bitter for these cookies. I suggest Grandma’s or Brer Rabbit unsulphured.