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Melissa's Grandma's Ginger Lace Cookies

Rated as 4.5 out of 5 Stars

"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 from her great-grandmother Formanek dates from the WWI era, hence no butter. These freeze well."
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30 m servings 113
Original recipe yields 60 servings (60 cookies)


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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Beat 2 cups sugar, shortening, and molasses together in a bowl using an electric stand mixer until uniform, making sure not to overbeat. Add eggs and mix for 30 seconds.
  3. Whisk flour, baking soda, cinnamon, ginger, and salt together in a separate bowl. Add flour mixture to sugar mixture and mix until just combined and dough is stiff.
  4. Pour 2 tablespoons sugar in a shallow bowl. Form cookie 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. Let cool for 5 minutes before transferring to a wire rack to cool completely.


  • Cook's Notes:
  • Don't overbeat dough, as overbeating makes very flat cookies.
  • Don't overbake! They should not have dark edges.

Nutrition Facts

Per Serving: 113 calories; 5.4 15.6 1.1 5 126 Full nutrition

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Read all reviews 2
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Delicious cookies would like a Little crispier maybe bake a little longer, but if you like a soft cookies thus one is very good. Made a large batch so I’m freezing them

Turned out really well. Didn’t spread too much so kept a nice, soft center. I added a little more ginger to increase the heat a little but the recommended amount should be perfect. The sugar on ...