Gingerbread Lace Cookies will be a hit at any dessert table or cookie swap this holiday season. They are thin and crispy, with the taste of caramel, cinnamon, and other warm spices. Chopped pecans provide a delectable nutty crunch and make these cookies absolutely irresistible!
Are you slowly coming out of the Thanksgiving food comma as I am? Not only did I gorged on turkey dinner and the fixin’s on Thanksgiving day, but there was also eating out on Friday. I always tell myself to choose something light on the menu, but that rarely happens, and it didn’t. The indulgence continued over the weekend as I celebrated a birthday. All that eating and excess left me feeling very sluggish.
I was able to muster enough motivation to perfect this cookie recipe though. After all, it is cookie swap season, and I’m so excited to share these delicate gingerbread cookies with you! I guarantee, these lacy, light, and crispy beauties will be a hit at any cookie swap. And they are easy to make too!
No mixer or mixing bowl needed! Just cook up the ingredients in a small saucepan, drop them by the teaspoonful on a lined baking sheet, and bake. You will need to bake in small batches, but they take literally six minutes per batch.
Talk about perfect for the holiday season—with ginger, cinnamon, nutmeg, cloves, and chopped pecans, these lacy delights smell and taste like the holidays. Make them for cookie swaps, holiday parties, or as gifts. They will be appreciated and devoured!!
View the how-to video or save for later with this Pinterest Pin.
Recommended supplies:
- Baking sheet—this tapered edge design allows the baked goods to effortlessly slide off.
- Non-stick silicone mat—prevents the cookies from sticking. I highly recommend using parchment paper.
- 1 quart saucepan for cooking the batter in.
- Silicone spatula for stirring the batter.
- Spatula for transferring cookie to a cooling rack
- Metal cooling rack to cool the cookies on.
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Gingerbread Lace Cookies
Description
Gingerbread Lace Cookies will be a hit at any dessert table or cookie swap this holiday season. They are thin and crispy, with the taste of caramel, cinnamon, and other warm spices. Chopped pecans provide a delectable nutty crunch and make these cookies absolutely irresistible!
Ingredients
Instructions
- Preheat oven to 375 degrees F. Line baking sheet with a silicon mat or parchment paper.
- Melt butter in a small saucepan on medium heat. Add sugar. Cook until dissolved, stirring frequently. Stir in cream and molasses. Add flour and spices, whisking until smooth. Allow to come to a gentle boil for 1 to 2 minutes, reducing heat if needed. Reduce heat to low. Stir in vanilla and pecans. Keep on low setting as you continue to work. (See note below.)
- Drop the cookie mixture, a measured teaspoonful at a time, onto the lined baking sheet. Allow at least 2 to 3-inch space in between. Mixture will bubble and expand as it bakes. Bake until the cookie turns light brown, 5 to 7 minutes.
- Remove from oven. Allow cookies to cool off and firm up a few minutes. Using a spatula, transfer cookies to a cooling rack. Cookie will become firm and crispy when completely cooled (best to wait 15-20 minutes before eating).
- Store in an airtight container, refrigerated for maximum crispiness. If you keep them at room temp, refrigerate them for an hour to restore some of the crispiness before eating.
- Makes about 36 (2.5 inch) cookies.
Note:
- Batter might thicken (or turn dry and crumbly) and become difficult to spoon while sitting on warm on the stovetop. To fix: turn up the heat to medium low, stir in between 1/2 – 1 teaspoon heavy cream at a time to smooth out the batter to its original consistency. Be careful not to add to much cream. Once the proper consistency is restored, reduce heat to warm.
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Someone made this type of cookie on Great British Baking Show and shaped it like a face! I've been wanting to look up a recipe ever since–thanks for posting!
It must have looked pretty cool! You can actually shape lace cookies too. I've wrapped them in a cone shape mold before. I prefer them flat as it's so much easier and just as tasty. I'm glad I could be of help, Inger. I hope you'll get a chance to try these cookie sout!
I tell myself the same thing every time we go out eating, choose something light, you love salads and soups, so why not? But it never works… I mean, I can make good salads and soups at home, but the stuff we eat in restaurants is not exactly what I would often cook at home… The cookies looks really good, I have never had this type of cookie, but somehow I can imagine how they taste like. And especially their consistency. Delicious!
Ha ha! Sounds like we are in the same boat, Adina! Best intentions always loses when it comes to dining out. The menus with drool worthy pictures and enticing descriptions get me every time. I love the lightness and crunch of lace cookies. They really are in a class of their own.
These are gorgeous, Thao! I also love a crispy cookie, especially when I eat it with coffee!! These are a must-include on a Christmas cookie tray!
Thank you, Katherine!! I love lace cookies in general. They are so easy to make and go good!
I have made them and they were delicious. Is there a way to triple the recipe? It is complicated trying to multiply by 3.
I wonder if they can be formed into a cone and filled with a praline or whisky Carmel cream ? Would they get wet and not hold their shape
Yes, they can be formed into a cone. You’ll have to work pretty and get them shaped while hot and pliable. I would wait until the last minute to fill them to prevent them from getting soggy. The cream filling sounds amazing!!
This didn’t turn out at all!! Very disappointing. My husband and I double checked the instructions and I had followed them correctly.
I so sorry it didn’t work out for you! Could you tell me what happened? Maybe I can help figure out why it didn’t work.
It did not turn out right for me, either. The dough was very dry and crumbly, and the cookies never spread.
I’m sorry it didn’t turn out well for you! It’s so discouraging when a recipe doesn’t work out. Did you try adding more cream? It thins out the dough and will allow the cookies to spread. I hope you’ll give it another try. It’s a really delicious cookie.