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“These cookies are thin, wafer-like, and crisp.”
3 dozen small cookies

Ingredients Nutrition


  1. Position oven racks in the bottom and top thirds of the oven; preheat oven to 350°; spray 2 large baking sheets with nonstick cooking spray; set aside.
  2. In a large bowl, mix the flour, cocoa powder, ginger, nutmeg, baking powder, and salt until uniform; set aside.
  3. In another large bowl, using an electric mixer on medium speed, beat the shortening, molasses, and brown sugar until creamy.
  4. Continue beating until amber brown and very fluffy, about 2 minutes.
  5. Beat in the egg white.
  6. Remove the beaters and stir in the prepared flour mixture using a wooden spoon.
  7. Stir just until thick and lush if still slightly grainy—the batter should be the same color as before the flour was added; it should not lighten.
  8. Dust a clean, dry work surface with flour; then gather the dough into a ball; place it on the work surface, and press down lightly with your hands, just until it looks like a flattened basketball.
  9. Dust a rolling pin lightly with flour, dust the top of the dough itself with a fine film of flour, then roll it out into a large circle, about 16 inches in diameter and ¼ inch thick.
  10. Using a 2-inch cookie cutter, cut out round cookie disks, then transfer them to the prepared baking sheets, spacing them about 1-inch apart.
  11. Bake for 4 minutes, then rotate the sheets top to bottom and back to front.
  12. Continue baking for about 4 more minutes, or until the cookies are firm and crisp.
  13. Cool on the baking sheets for 1 minute, then gently transfer the cookies to wire racks to cool.
  14. If baking additional batches, allow the baking sheets to cool to room temperature, then spray them with nonstick cooking spray again before proceeding.
  15. Storage: 1 week at room temperature; 3 months in the freezer.

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