Chef’s Corner: Ginger Lace Cookies

luxury dude ranch cookie recipe

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!

Melissa’s Grandma’s Ginger Lace Cookies

1 ½ cup shortening
2 cups sugar
½ cup molasses
2 eggs
4 cup flour
2 tsp cinnamon
2 tsp ginger
4 tsp baking soda
1 tsp salt

Cream the first three ingredients together until uniform, about 30 seconds in a stand mixer. Don’t over beat. (Over beating makes very flat cookies) Add eggs, mix 30 seconds. Whisk the rest of the dry ingredients together. Add to the sugar mixture and mix just until combined. Mixture will be stiff. Form into 1 inch balls and roll in sugar, do not flatten. Bake at 350 degrees for 6-8 minutes, until cookies crackle on top. That’s the “lace” design. Don’t overbake! They should not have dark edges. Let cool on the cookie sheet a few minutes, then transfer to a rack or paper towels to cool completely. These freeze well.