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

 

What is Sally's Cookie Palooza?

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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 or 15-16 sandwiches
  • 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 because the cookies will not spread or caramelize. 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.

319 Comments

  1. Made it yesterday December 30, 2019. I couldn’t believe how easy it was, next time it will take me even less time because I know what to expect and I will make a double batch. I glued them together with the melted chocolate chips., They are thin but they don’t break just bend. Definitely a keeper. By the time they called they were the exact consistency of Plato so I just made equal size balls and flatten them with a glass a little so all of them came out more or less the same size. In my oven eight minutes was too much and they came out brown. The next and the following batches I made for seven minutes and that’s perfect and that’s what I recommend to everybody

  2. I wanted to make these cookies this weekend for an Oscar party I’m attending. My friend’s daughter has celiac so they seemed like a good option, but then I realized that they have butter in them & the family is currently off dairy as well. I can get vegan chocolate, so that is fine, but do you have an option to replace the butter? Please and thank you.

    Pepper

    1. Hi Pepper, while I haven’t personally tried it in this particular recipe, you can try making these with a vegan butter substitute such as Earth Balance.

    2. I made these using vegan butter (I believe it was the Country Crock brand) and they turned out perfect! One of my favorite recipes I’ve ever made!

  3. I would love to try this recipe but, we have a family member with a severe nut allergy. So, I can’t use the almond flour. Any other recommendations.

  4. Hi Sally! I would love to try thisbrecipe. Have you ever tried freezing the “batter” and pulling out frozen balls, bring to room temp, then bake? TYIA!

    1. Hi Quinn, Since this batter is very thin (more like cake batter than cookie dough) freezing it in “balls” wouldn’t be ideal. You can however make this up to three days in advance – see the make ahead instructions in the recipe notes.

  5. I tried to make these using the ingredients provided. Every batch stuck to the paper like glue and I couldn’t remove the cookies. All to waste, any tips?

  6. Can you make these the day or night before and will they still stay crisp/crunchy? Or will they be a more chewy texture the next day? Thank you

    1. Hi Carrie! Without filling the cookies to make sandwiches (such as with Nutella or chocolate), they stay relatively crunchy on day 2.

      1. Thank you so much for the quick response. When you have made cookie sandwiches with chocolate in the middle (I’m going to be putting them in waxed/glassine bags so I figured that would be less messy than nutella), how do those hold up? If I make them the night before, will they still be crunchy the next day? Thank you!

  7. I tried these and must have done something wrong. They did not spread out at all. Followed the recipe to a T except I used light brown sugar instead of dark. Timed the dough on the stove for 3 minutes over the heat after the butter had melted but my dough did not look the same as the picture on this post (mine did actually look like cookie dough instead of cake batter) so I think that was the problem. Any advice to help me on getting the timing on the dough right?

  8. If I make this recipe again, I will add the brown sugar to the butter until dissolved and then add the remaining ingredients. As followed, it was impossible to whisk the ingredients and the butter separated.

    1. Taking back my original rating. Could not salvage the cookies as followed in this recipe. All the ingredients went in the trash. As an experienced baker, this recipe is a fail.

  9. Oh my!! So delicious!! Buttery and toffee-ish! Easy to make, just follow the recipe exactly! Thanks for another winner, Sally

  10. Can I use shortening or margarine in place of the butter? I’ve happened to run out and am dreading a trip to the store right now.

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