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Ginger Lace Cookies





Ginger Lace Cookies are super easy to make and taste Oh-So-Good! Even my hubby, who (GASP!) doesn’t like cookies or cakes will gobble these down. They are so thin and delicate that the bubble leaves holes in the cookie…”lace”…and you wind up eating handfuls before you realize you’ve reached for one.

These Ginger Lace Cookies taste great with ice cream, my strawberry cardamom pie, or as a melted chocolate sandwich. The ginger flavor lends a warmth that compliments the buttery crispiness of the cookie.

TIP: I used ginger in my recipe, but the ginger can be replaced with lemon zest, orange zest, or any other flavor concept, or choose to go with the original lace cookie and omit the extra flavoring.

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1/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup light corn syrup
4 tbs unsalted butter
1/3 cup all purpose flour
1 tsp vanilla extract
2 tsp finely chopped candied ginger (or grated ginger)
A pinch of salt
* Click to ingredient to choose one


Preheat oven to 375 F
While the oven preheats, heat a sauce pan over medium-low to medium heat. Add butter, sugar, corn syrup, and salt.
Stir occasionally. When the mix melts and becomes smooth, remove it from heat. Be careful not to scorch the batter.
Quickly mix in the flour, vanilla extract and ginger. Once incorporated, allow mix to cool. You can refrigerate it or let it cool at room temperature.
Meanwhile, line a few cookie sheet with aluminum foil or parchment paper. I'd suggest using 2-3 sheets so that you can cycle one in when you're taking out the other.
Use a teaspoon to drop the batter onto the baking sheet. Make sure to leave adequate space otherwise you cookies will "kiss" and you'll wind up with flat edged cookies.
Bake the cookies for 5 minutes and then flip the cookie sheet around to ensure even baking. Bake for another 5-8 minutes until golden brown.
Remove baking sheet and put your next sheet in the oven to begin baking.
Place cookies on a cooling rack covered with paper towels to cool and crispen.
Store in an air-tight container.