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 for Melissa's Grandma's ginger lace cookies is from her great-grandmother Formanek and dates from the WWI era; hence, there is no butter. These freeze well.
Ingredients
- 2 cups white sugar
- 1.5 cups shortening
- 0.5 cups 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
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Beat 2 cups sugar, shortening, and molasses in the bowl of a stand mixer fitted with the paddle attachment until uniform, making sure not to overbeat. Add eggs; beat for 30 seconds.
-
3
Whisk flour, baking soda, cinnamon, ginger, and salt together in a separate bowl; beat into sugar mixture until just combined and dough is stiff.
-
4
Pour 2 tablespoons sugar in a shallow bowl. Roll 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. Cool on cookie sheets for 5 minutes; transfer to a wire rack to cool completely.
Nutrition Facts
Per serving
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