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!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
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


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!


  • 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)


  1. Melt butter in a medium saucepan on low 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 3-4 minutes. (Note: If melted butter is separating from the mixture, remove the pan from heat and vigorously whisk until it is all combined again. It will eventually come back together.)
  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.


  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.


  1. Followed the recipe as it says but my cookies didn’t flatten in the oven at all so I pressed them down after 7 minutes and let them cook a few more, they came out soft and when hardens were more of a crumbly biscuit texture nothing like the texture shown :/

    1. Same here

  2. These did not turn out for me either. Butter separated and wouldn’t ever mix back in. Decided to roll with it, literally because the cookies didn’t flatten on their own in the oven. So, I just rolled them thin and baked off and they eventually turned out. Not sure what happened, but we still ate them. Crunchy and all.

  3. Awesome. Worked out perfectly. I rolled some and sandwiched some. By far our household’s favorite cookie.

  4. Amazing recipe, Sally! I overbaked the first tray, but the second tray was perfect…slightly crunchy, slightly chewy, very caramel-y ♥️ thank you!

  5. Came out chewy. Baked several minutes past 8 and still ended up chewy. Used exact ingredients indicated. Still chewy after cooling quite some time. Is there any way to crisp them up after the fact?

    1. Mine are a bit chewy as well–wondering if it is related to my butter being a high-quality Irish butter instead of just a regular butter…?

  6. Chad Fackler says:

    Sally, Thank you so much for this recipe. My wife was craving a taste of her childhood, and this was the perfect fit. They came out spot on, and were everything my wife was desiring.

  7. I’ve made these twice before and they’ve been a hit! Has anyone tried subbing olive oil for butter? I’d like to try to make these gluten free and vegan, but am worried about swapping in an monounsaturated fat source instead of something with mainly saturated fats.

    1. Trina @ Sally's Baking Addiction says:

      Hi Aditi, we don’t suggest using olive oil in these lace cookies. You could try making these with a vegan butter substitute such as Earth Balance – other bakers have reported success with that swap.

  8. I wish there was a way to share a pic. Made these for my daughters birthday and they were perfection. Just made another batch because someone asked for an order and I doubled the recipe. Hope it turns out as good.

    1. Hilari @ Sally's Baking Addiction says:

      Hi Vero! We’re thrilled you enjoyed these cookies so much. If you’d like, feel free to send us a photo at [email protected] — we’d love to see them!

      1. Pics sent!

    2. Hello! Oh may I please ask how it turned out when you doubled the recipe? I want to make the sandwiches but want more than 15 because im greedy haha
      did doubling all the ingredients work to double the number it yields? Thank you!

  9. These are so good and so easy. I found this recipe looking for something to do with almond flour (I’m wimping out on macarons). I think today when I make them (3rd time in a week) I’ll use a 1/2 tsp. to measure out the cookie. Thanks so much for this one!

  10. I wonder if these cookies could be made peanut butter somehow. Clearly you could sandwich them with pb and that sounds awesome, but what about a crispy caramelized pb lace cookie?

    1. I would think using pb powder would work, maybe substituting a little of the flour out? I bet they would be good. I have some pb powder, I’ll have to try it and see if it works.

      1. Thank you, what a good idea! It might call for some delicious recipe testing, since peanut butter powder has a really different fat content, etc. from almond flour, so like you say, maybe some of both or other adjusting. Haven’t personally worked with either yet, but def inspired. Also excited to try Sally’s Lace Cookies as written which to reiterate is always a good idea to try first! Cheers, y’all.

  11. This recipe was amazing and delicious! I followed the recipe exactly and they turned out perfectly. I made cookie sandwiches with chocolate ganache and they were so good!

  12. Hi Sally,
    Thank you for this delicious recipe, took them to a birthday party and they were devoured in minutes, left them plain with no filling, crispy, crunchy and caramelly.

  13. Have made these several times and they are devoured quickly by everyone around me! Would highly recommend them to anyone

  14. PERFECT cookies! Gluten-free is just an added advantage! Delicious!

  15. I have no idea what I did differently the third time I made these cookies. The first two times they came out great. The third time they didn’t spread out and the butter oozed out as others have mentioned. I used the exact same ingredients each time (milk, not corn syrup) and the followed the directions exactly the same.

  16. Absolutely delicious. Flattened out just as the recipe said they would. 8 minutes of baking reduced crispy cookies and 6 minutes chewy.

  17. First time follow the recipe to the letter. Bake them for 7 to 8 minutes and they look beautiful when they came out but never firmed up to soft. Second time added a bit more almond flour bake them for nine minutes and perfection!!! Came out firm and crisp, they even snapped! Will definitely use this recipe again.

  18. First batch came out soft and never crisped up – I think they needed another minute. Subsequent batches did better because they were smaller and baked for longer. I’d aim for about 3/4 tsp per cookie and definitely leave lots of space between them. Also I used margarine and oat milk to keep it non-dairy. Though these were a bit of a hassle but the family did love eating them! Chocolate sandwiches are a must in my opinion

1 8 9 10

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

Skip to toolbar