Easy Lace Cookies

Made from only 6 ingredients, these easy lace cookies are ready in 30 minutes and they taste like sweet brown butter and caramel. Sandwich with a little chocolate for an extra special treat. Everyone loves these and they’re gluten free too!

Easy lace cookies with Nutella filling

Welcome to day 7 of 2018 Sally’s Cookie Palooza! If you’re just joining us, here are all the recipes published so far:

Day 7 calls for something easy. So easy you’ll think you’re doing something wrong. Made from only 6 ingredients, these lace cookies are ready in 30 minutes and they taste like sweet brown butter and caramel. As if you took caramel, mixed it with brown butter, and made it into a thin and crispy cookie. THEY’RE HEAVEN.

Almond lace cookies recipe

What are Lace Cookies?

Lace cookies are very thin and crunchy cookies made from butter, sugar, salt, and other ingredients. The other ingredients vary depending on the recipe. Some recipes use oats and flour, other lace cookie recipes use nuts. Lace cookies get their name from their delicate and see-through appearance. My mom always used to make these– they’re a beautiful cookie!

Almond flour for lace cookies

How to Make Lace Cookies

In an effort to keep these gluten free AND to add elevated flavor, my lace cookie recipe uses almond flour. In addition to almond flour, you’ll also need: butter, brown sugar, salt, milk or corn syrup, and vanilla extract. That’s it!

  • The cookie dough is prepared on the stove. And I use the term “cookie dough” loosely as this is more like a cake batter. All the ingredients, except for the vanilla extract (stirred in later), are cooked for a few minutes in a saucepan before spooning onto the baking sheet. This cooking stage melts the ingredients together, while baking in the oven will create caramelized sugar and brown butter flavors.
  • No chilling the cookie dough. But let it rest for about 5 minutes. The cookie dough will slightly thicken, making spooning onto the baking sheets easier.
  • Only 1 scant teaspoon of cookie dough per cookie. Because they’ll spread!
  • Short baking time – only 8 minutes. The cookies won’t spread out at first, but around the 4 minute mark, they’ll begin their spreading journey! Listen to the butter sizzling around the edges. I love these unique cookies!

Forget everything I taught you about cookies over-spreading. You want lace cookies to be extra thin and crisp because that’s where all the caramelization happens. 🙂

Lace cookie dough is made on the stove

Thin and crisp lace cookies

Be Extra

Though lace cookies have the most interesting flavor and texture, it’s Christmastime which means we have to BE VERY EXTRA. Sandwich your lace cookies with a generous spread of Nutella or melted chocolate and prepare for the cookie sandwich of a lifetime. Can you truly think of a better flavor combination than butter, caramelized sugar, vanilla, almond, and chocolate?! Nutella can get a little messy, so if you’re gifting or traveling with the lace cookies– I suggest melted chocolate. Unlike Nutella, melted chocolate will set. I have instructions for chocolate in the recipe notes below.

Lace cookies with Nutella filling

Easy lace cookies with chocolate filling

With an ingredient line up like this, how can lace cookies not taste good?

I just love how quick and simple these are– much appreciated during the busy holiday season and PERFECT if you want a unique cookie recipe!

Easy lace cookies with Nutella filling

 

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Sally’s Cookie Palooza is a tradition since 2013. Every December we countdown to Christmas with 10 new cookie recipes in a row. Over the next two weeks, I’m publishing 10 brand new cookie recipes as well as giveaways, the December Baking Challenge, Christmas cookie video tutorials, and so much more. This is the biggest, most delicious event of the year! Sign up for instant updates and you’ll receive a free email alert whenever I publish a new recipe. 🙂

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Easy lace cookies with Nutella filling

Easy Lace Cookies

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Total Time: 30 minutes
  • Yield: 30-32 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

Made from only 6 ingredients, these lace cookies are ready in 30 minutes and they taste like sweet brown butter and caramel. Sandwich with a little chocolate for an extra special treat. Everyone loves these and they’re gluten free too!


Ingredients

  • 1/2 cup (115g; 1 stick) unsalted butter
  • 2/3 cup (130g) packed light or dark brown sugar
  • 3/4 cup (75g) almond flour
  • 1/4 teaspoon salt
  • 1 Tablespoon (15ml) light or dark corn syrup or milk*
  • 1 teaspoon pure vanilla extract
  • optional: 1/2 cup Nutella or melted chocolate (see note)

Instructions

  1. Melt butter in a medium saucepan on medium heat. Once melted, add the brown sugar, almond flour, salt, and milk/corn syrup. Cook and whisk until sugar has dissolved and ingredients are completely combined, around 3 minutes.
  2. Remove from heat and whisk in vanilla extract. Mixture will be grainy and shiny. Allow cookie dough to sit and thicken for about 5-10 minutes as the oven preheats. The mixture will thicken as it cools down.
  3. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
  4. Drop scant teaspoonfuls of mixture 3 inches apart onto prepared baking sheets. Bake for 6-8 minutes until golden brown around the edges. The edges and centers will sizzle and bubble as the cookies bake!
  5. Allow cookies to cool for 5 full minutes on the baking sheets before transferring to a rack to cool completely. Cookies dry and crisp up as they cool.
  6. Once cool, enjoy cookies or sandwich with Nutella or melted chocolate. To sandwich, spread either Nutella or melted chocolate onto the bottom of one cooled cookie and sandwich with another. See recipe note if using chocolate.
  7. Cookies without Nutella/chocolate filling will stay fresh covered at room temperature for 1 week. Cookies with Nutella/chocolate will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.

Notes

  1. Make Ahead Instructions: Baked cookies, with or without Nutella/chocolate filling, freeze well up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving. You can prepare the cookie dough in steps 1 and 2, cover tightly once cooled, and refrigerate for up to 3 days. Bring to room temperature, then continue with the recipe.
  2. Special Tools: Whisk | Measuring Cups | Silpat Baking Mat | Baking Sheet | Cooling Rack
  3. Almond Flour: I like using Bob’s Red Mill brand almond flour, found in the baking aisle of major grocery stores. If you can’t find almond flour in the store, you can make your own by simply pulsing almonds until they reach a gritty and rough flour-like consistency. Instead of almond flour, you can use the same amount of oat flour. (Buy oat flour or pulse whole oats into a flour.) All-purpose flour isn’t ideal, though you can try it. The cookies will not spread or caramelize as much. Some readers have used coconut flour, but note that the taste and texture is off. I strongly recommend almond flour.
  4. Either 1 Tablespoon of milk or corn syrup works in this lace cookie recipe. You need a liquid and the resulting cookie tastes exactly the same no matter which you choose. I prefer corn syrup because I find it makes the cookies just a *little* crispier.
  5. Nutella can get a little messy, so if you’re gifting or traveling with the lace cookies– I suggest using melted chocolate for sandwiching the cookies. Unlike Nutella, melted chocolate will set. Instead of sandwiching, try dunking the cookies in melted chocolate or drizzling the chocolate on top. Whichever way you prefer, use about 6-8 ounces of chopped semi-sweet chocolate. (I like Ghirardelli or Bakers brand, both found in the baking aisle.) Melt the chopped chocolate in a double boiler or in the microwave in 15-second increments, stopping and stirring after each until completely smooth. Sandwich, dip, or drizzle onto cooled cookies. Allow chocolate to set completely in the refrigerator for 20 minutes or at room temperature for 30 minutes.

223 Comments

  1. I just made these cookies today. When you first bite them, they are crisp and light. As you chew them, they become very chewy and actually stick in your teeth. Did I do something wrong?

  2. For whatever reason the butter never fully incorporated into the rest of the mixture. I used Bob’s Red Mill (we actually live a few towns over from the HQ, so support local business, etc) and while they seem to have the right texture, they are kinda greasy feeling. Any idea what I may have botched?

    1. Hi Jackie! Make sure you vigorously whisk the mixture so the butter fully incorporates. You can even remove from heat, whisk until combined, then return to heat.

  3. These cookies remind me of brandy snaps; the lace-like appearance is very similar! Except, brandy snaps are rolled up into a delicate tube-like cookie and then filled with whipped cream. They’re absolutely delicious! I don’t know why they’re called brandy snaps, as there is no actual brandy in the cookies. Perhaps because of the color? In any case, these cookies look very tasty! If they taste anything like brandy snaps, I’m sure I would looove them!

    P.S. These are the brandy snaps I always make! It’s a recipe by Mary Berry.

  4. I don’t know what I did wrong – followed recipe exactly. Maybe I kept them on the heat too long, because the texture is like no-bake cookies. They never spread in the oven, but kept a little mound shape. I pressed them down with the back of a spoon, but they still didn’t spread or bubble. Very sad. I’m sure the flavor will be great, but the texture and shape is nothing like the picture. Thoughts?

    1. Hi Lori! Did you change the recipe or ingredients at all? With that much butter, I can’t imagine why the dough wouldn’t spread in the oven.

  5. I have made these and they were a bit greasy as stated by someone and so thin that they broke very easily. Wondering if I add some instant oats to them, would they hold up better do you think?

  6. I made these lace cookies a couple of times now, and each time they are so addictive!!!! It was very loved by my daughter, even my son too (who’s not a sweetooth). I didn’t put chocolate in between, we just ate them as it is . I love your website Sally! Thank-you.

  7. How did you get such a perfect shape. The ones I made while delicious. Where spread out more with larger holes that u could see through. Could it have been the butter I used. I know some butter have a higher fat content than others. I used kerri gold and it was salted as well.

    1. Hi Rebecca! Could have been the butter. Kerrygold has a higher butterfat content. It’s a lovely product and fantastic for cooking, but I don’t recommend it for baking recipes that can be on the particular side.

  8. Delicious but very irregular
    First batch hardened while sitting for five minutes as suggested before scooping out
    Second batch had at least 4 tbs butter that never incorporated although I whipped the devil out of it. They really looked wonky and lopsided not nicely round and consistent size like yours
    I used a teaspoon to measure out and gently flattened but word they were ugly?

    1. All-purpose flour will absorb too much liquid. I recommend almond flour. You can make your own by grinding up unsalted almonds!

  9. I’ve made this probably a dozen times at home and for parties and they are a hit; I keep getting requests to make them again! Thanks for publishing; I’ve shared the recipe with several askers.

    I will often add cinnamon and ginger and sometimes almond extract but they’re delicious without too.

    FWIW twice I had trouble getting the butter to incorporate and I think it happens when the heat is too high on the stove (even if I whisk like crazy); I keep it closer to medium-low now and it incorporates much better.

  10. The one time I found these cookies they had caramel sandwiched in too. When can I put the caramel in and how thin does it need to be?

  11. My husband is British and he says these lace cookies remind him of dime bars a British sweet. Now he wants me to make them all the time. Good thing I buy my Almond flour from Amazon where you can get a larger quantity. They did take some getting used to. But I kept playing with the amounts so I could get the right size cookie for us. Then I just covered the tops in chocolate and left it at that .DELICIOUS! If you wait until the batter cools down completely it seems to work a lot better.

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