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!

Stack of 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 in a stove pot and lace cookie dough on baking sheet

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.

Spreading Nutella filling onto lace cookies

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?

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. 🙂

Click to see Sally’s Cookie Palooza over the years!

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Stack of 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 (75galmond 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.

377 Comments

  1. fiona henderson says:

    yum with a capital Y! these came out great. Certainly not as perfectly round as yours but tasted amazing. Just ate the last of them today, (3 days later), and they were still delicious. I spread a blend of milk and dark chocolate on the back of them and they were fab. Thank you :).

  2. Made these cookies tonight as instructed and they turned out perfect. Melted dark chocolate and made half of the batch into sandwiches. Husband loved them. Thanks Sally for another great recipe!

  3. I made my own almond flour but must have done something wrong. Paper thin and I mean paper thin with he consistency of semi hardened caramel. Would have been great broken up to top a cupcake. Will try again another day when my blood surges normalizes. Haha.

    1. Geoffrey Selling says:

      Great recipe. I just discovered your site…….by accident. Love the idea of your cookie palooza. I’ve been baking 15 different Xmas cookies each year for c. 20 years. Great fun to find so many interesting ones on YOUR site. I love all your comments, substitutions, explanations for how/why you do things a certain way. I’m quite sure I’ll be using more of your recipes. In addition to giving me ideas, I found your site just plain FUN!!
      I’m probably one of your few male cookie baker followers……but then I do all the cooking in our house (my wife does the dishes—good arrangement). So thanks for having such a fun, well photographed, playful yet informative site. About these lace cookies. I used walnut flour and they taste great. Puzzled about numbers. I used my tiniest scoop which is about 1.5 teaspoons—and I tried to fill it about 1/2 way, as per your “scant teaspoon” direction. But curiously, mine seem a tad big, but I doubled your recipe and got 88 cookies—using more batter than you suggest. By scant teaspoon, do you mean a kitchen teaspoon or a measuring spoon. I tried to find online a real scoop with a release that is an actual teaspoon but neither my wife nor I could find one. I haven’t put the chocolate in but I can tell these will be a hit. Daughter #1 has just been diagnosed with celiacs disease so she will like these. I’m trying to make 2/3 of this year’s 15 cookie types gluten free. There are plenty of recipes but not all are really good. Thanks for this one. It is terrific!

  4. Hi Sally
    Made this recipe 3 or 4 times and it is a major success,but what really bothers me is that they spread like crazy and to fix that i had to make very small balls of the dough,now my question can i bake them in a muffin pan?because i would love it if they all had the same size and shape,also it would prevent them from spreading in to one big cookie

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jala, These cookies should be very thin, delicate, and almost see through – that’s where they get their name 🙂 We only use 1 scant teaspoon of cookie dough per cookie, because we want them to spread! We haven’t tested them in a muffin pan, and I’m afraid they might be difficult to remove but please let us know if you try it.

  5. Just made this recipe and they turned really thin and lacy, but they seem to be soft still and a bit greasy do you have any recomendations for this?

    1. Hi Sara! I wonder if they weren’t done in the oven? A couple extra minutes could help for next time.

  6. These were SO YUMMY!! One question–mine never crisped up. They stayed chewy and flexible, which tasted great but made it hard to spread with chocolate. Any thoughts on what I may have done wrong?

    Thanks!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Elise, I’m so happy you enjoyed this recipe! The cookies will crisp up as they cool. You’ll notice they are very soft and bendable right out of the oven.

  7. Tried this recipe and the dough became hard and the butter separated

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Rose, If you decide to try this recipe again and the butter separates, remove the pan from the stove and whisk vigorously, the mixture will come back together. Thanks for trying this recipe!

      1. The dough also became hard. Maybe the sugar got too caramelized? Or heat was too high? So what i did to soften the dough, i added one beaten egg. It wasn’t same consistency as a lace cookie but it was so good!

  8. Kathleen Gamble says:

    Can you use regular flour when making these? Just curious.

  9. These are so good. Literally made them twice in a row already. The edges on mine come out crispy, but it doesn’t come out like yours a perfect circle without crisp edges. Do you think it is because I used less sugar? I only used a half cup of sugar. Should I use less butter so it doesn’t come out kind of greasy?

    1. Hi Ashley! So glad that you’re enjoying these lace cookies. Thank you for trying them! I recommend making the recipe as written. Without as much sugar, there’s less to soak up the butter. If you want to reduce the sugar, it will likely be helpful to reduce the butter as well. I haven’t tested the recipe that way though.

  10. Linda Bristow says:

    I am about to make meals for the first time. Do you think I could use dulche de leche as the filling instead of chocolate or Nutella?

    1. Absolutely.

  11. I have made these for years, they are called florentines or lace cookies. Try adding finely chopped candied orange or candied ginger for an added layer of flavor (grind finely in the food processor with the sugar). The recipe I use is from a former pastry chef from the White House. Everyone’s favorite for the holidays.

  12. Do you measure the almond flour like regular flour? Or scoop it like sugar?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kate, Whether you’re using bread flour, cake flour, all-purpose flour, or any other flours on the market, use the “spoon & level” method. You can see the post How to Properly Measure Baking Ingredients for more details!

  13. I just made these today. They didn’t turn out and can’t figure out why. I used all the right ingredients too. While cooking it just got harder and harder, it was like the butter wouldn’t incorporate with the batter, strange. So disappointed wanted to make these for a friend that is gluten and dairy free. Do you have any ideas what happen. I did check my ingredients and my corn syrup was old, but that was the only thing.I love all your recipes that I have used so far and it has been quite a few. Thank you

    1. Hi Janet, this can happen if the heat is too high or if you aren’t whisking enough. I recommend slightly lowering the stove’s heat as well as whisking constantly to encourage the ingredients to combine and stay combined. Additionally, I’ve found that fancy European butter isn’t ideal for this recipe. While delicious for cooking, it just doesn’t work well for this recipe. Use regular butter if you can– I usually choose Land O Lakes or my grocery store’s brand. I hope all of this is helpful.

  14. Lynda Henderson says:

    Well, clearly I did something wrong………… My batter/dough came together seriously fast. Like in a minute. But I was being a rule follower and let it cook for 3 minutes. It was SO thick. Like a ball of glue. I let it sit (cool) and thought that is might spread out once in the oven. My little balls in the oven NEVER spread at all. nothing. So, did I just leave it on the stove cooking for too long? Is it possible that it was actually done at the minute mark?

    1. Hi Lynda, I wonder if your stove heat was too high or your pan was too thin. It usually takes more than 1 minute to melt butter and bring it together with these other ingredients. I recommend reducing the heat for next time.

      1. Hi Sally,
        I read through some other comments on the same issue and tried the recipe again. This time lowering the heat to med/low. Seemed to do the trick and they turned out great!
        *one thing, in the recipe you say to melt the butter first and ‘then’ add the remaining ingredients. Based on your reply, should I be blending/melting all at the same time? That would probably make a big difference in my cooking time.
        Thank you!

  15. Can these be made ahead and frozen?

    1. Stephanie @ Sally's Baking Addiction says:

      Yes! See the Make Ahead Instructions in the recipe notes for details.

  16. I made these yesterday, back home in New York you can find these in any bakery . My sister has Celiac so these are perfect for her . Mine however didn’t come out completely round, some were oval and others looked like blobs!
    I tried rolling them into balls to see if they would be round nope.
    The first batch I baked for 8 minutes and they burned the rest I baked for 6 minutes and they came out just right .
    They sure are tasty, thanks for the recipe!

  17. Beki St. Dizier says:

    I made these cookies & all I can say is they didn’t last long Can the raw dough be frozen instead of the cooked cookies?

    1. Hi Beki, 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. I’m glad you enjoyed these!

  18. Beki St. Dizier says:

    Thank you for the info!! Merry Christmas

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