Ginger Molasses Lace Cookies

A handful of cookies leaning against a cup of tea

5 from 2 votes

Ginger Molasses Lace Cookies

These Ginger Molasses Lace Cookies are thin, chewy, and packed with gingerbread flavor. Youonly need two bowls and each pan bakes up in 5 minutes!

Prep Time15

Cook Time20

Total Time20

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 69kcal

Author: Callan Wenner

Equipment

Mixing bowls
Whisk
Rubber spatula
Teaspoon measure
Baking pans
Offset spatula

Ingredients

1 cup all-purpose flour 120g
½ teaspoon baking soda
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
⅛ teaspoon kosher salt
½ cup unsalted butter room temperature (113g), cut into tablespoon pieces
¾ cup dark brown sugar 150g
¼ cup molasses 60ml
1 large egg room temperature

Instructions

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.

Notes

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.

Nutrition