Gingerbread Lace Cookies – An NC State Fair “Best In Show” Recipe

by admin on November 19, 2009

Daughter Abigail entered this recipe twice in the NC State Fair.   First Place 1998; First Place and Best of Show 2003.  It’s a great combination of beauty and taste! The very cool part about this recipe is the cream dough decoration that is piped on BEFORE baking.


Cream Dough

2 tablespoons butter, softened (no substitutes)
3 tablespoons milk
2 tablespoons sugar
1/2 cup all-purpose flour

Cookie Dough

3 1/2 cups unsifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 cup butter, softened
3/4 cup granulated sugar
1 egg
3/4 cup light molasses
1 teaspoon grated lemon peel

Make dough: Measure unsifted flour, and sift with baking soda, salt, ginger, cinnamon, and cloves onto large sheet of waxed paper. In large bowl of electric mixer, with the mixer at high speed, beat the butter, granulated sugar, and 1 egg until light and fluffy.

Add molasses and lemon peel; beat until well blended. With wooden spoon, stir in flour mixture; mix with hands until well blended and smooth. Divide the dough into four parts. Wrap each part separately in waxed paper or foil, and refrigerate overnight.

Next day, lightly grease several cookie sheets. Preheat oven to 375°F. Roll one part of cookie dough at a time; keep rest refrigerated until ready to roll out. With a rolling pin, roll out the dough 1/8 inch thick  (I actually prefer 1/4 inch thick) on lightly floured surface.

Use cutters (hearts, stars, bells, trees, animals, people, houses), 2 to 3 inches in diameter, to cut out cookies. Place cookies, 1 inch apart (to allow for spreading), on cookie sheets.

Meanwhile, make cream dough: Beat butter in a small bowl on medium speed for 30 seconds. Add sugar and beat till combined. Beat in milk. Beat in flour till smooth.  You may need to add more milk.  The consistency should be similar to frosting that comes in a can from the store.  Too stiff and it will be difficult to pipe.  Too mushy and it will spread too much during baking.  Place in a decorating bag fitted with a #2 Wilton round tip.

To decorate: Pipe on cream dough. Decorate cookies with desired pattern.

Bake 6 to 8 minutes, or until lightly browned. Remove to wire rack to cool. Store in a covered tin at room temperature. Makes about 7 to 10 dozen.  They freeze very well.

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