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 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.

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.

430 Comments

  1. Very disappointed. Tried to make these twice (whisking vigorously), and each time they had the texture of being dry and crumbly. I followed the recipe EXACTLY.

    1. Hi Jane, these cookies are meant to be very thin and crisp. They are delicate and crumble easily. I wonder if you over-baked them?

    2. Jane -I had the same result. I’m by no means a talented baker but figured I couldn’t mess it up any worse so tossed in a beaten egg. It was like a miracle! The batter immediately came together and smoothed out enough to scoop onto baking sheet. They don’t look especially light and lacy, but flavor is really good. Everyone loved them.

  2. Recipe did not turn out as pictured at all. The dough hardened and the butter separated. No amount of “vigorous whisking” would bring it back together. I even tried twice!

  3. The most amazing cookies!!! I used to buy a similar cookie at an import store. I think I paid $12 for 6 cookies, but I loved them.
    Now I can make them myself for much less!
    They are super crispy and delicious. I filled them with melted dark chocolate to make sandwiches. Awesome recipe!!

    1. Mix at low heat not medium heat!!! Learned the hard way and my dough separated from the butter. After whisking like crazy off heat my dough over cooked.LOW HEAT, LOW HEAT, LOW HEAT!!

  4. The first time I made these, the butter separated and the sugar mixture was very tough, resulting in the cookies not spreading and being very hard.
    After reading comments of people who had a similar experience and the comments made, I made them a second time and this time whisked the mixture constantly on low flame only until it was combined then took it off the stove. I noticed the difference right away as it was not as thick as it was last time. This time they came out perfect!
    Thanks for a great recipe and for the prompt replies to comments which help when others make the same mistakes. I will definitely be making these many times again.

    1. Such helpful tips. After a failed attempt on the first batch, I moved my double bottom sauce pan to the simmer burner (lower heat than power burner on low) and the ingredients came together in less than 30 seconds (3 minutes is much too long for my kitchen and humidity). I took it off the heat as soon as it came together and stirred in the vanilla as described. This does make 2-3 pans of cookies when they spread out correctly. I only had parchment paper for two of my pans, so I used my silpat for the third pan. The silpat cookies kept their round shape as they spread out and were much better for making cookie sandwiches with the chocolate. If you have silpat mats, I recommend you use them rather than parchment paper! Thanks for the recipe!

  5. Teresa Senatore says:

    Would I be able to use a sugar substitute like Swerve Brown? I would like to make these keto/low carb and since it already has almond flour I would just need to substitute the sugar.
    Thank you.

  6. I am an avid baker. This recipe was an absolute flop. The cookies did not spread at all. They burned before spreading. I adjusted the oven temperature for the third batch, but they still didn’t spread.

  7. These cookies worked really well for me. I cooked over low heat for 3-4 minutes and added orange zest with the vanilla. I was resting the dough and had to take a work call and the dough ended up sitting for about 30 minutes. I debated heating it again but decided to roll with it and it was super easy to work with and portion into balls for very even cookies. Can’t wait to make again!

    1. Pamela Stevens says:

      I made this using 1/2 Swerve brown & 1/2 Stevia, but it turned out gooey; wouldn’t crisp. Maybe I didn’t use quite enough almond flour? The parchment was buttery, so I placed another piece of parchment over top, flipped it, & they adhered to new parchment. I placed that on cookie sheet into oven…still warm. We’ll see how that goes.

      1. I set a timer for each step so that I would not overcook the dough and that the cookies had the right amount of time to bubble and spread. They came out perfectly! I’m so thrilled! They are a gift for my mom as she loves delicate treats like these with just a hint of chocolate. Thank you, Sally!!

      2. I have made this recipe an d the flavour was beautiful, my friends loved it. The only thing is that they didn’t get that round edge that shows in the picture. Next time i will let the dough sit a little longer before baking and see. Thank you for this simple recipe.

  8. Love this recipe! I have a pretty rubbish oven (rental apartment) but everything worked out better than I expected, considering the uneven heat in my oven. I’m excited to try out a Keto version later with Swerve Brown. I’ll let you know how it goes!
    How did you get them to be so perfectly round in your photos? Any special trick or just practice and repetition? Some of mine were great others were a little goofy, but paired up with their other goofy cookies just fine haha.

  9. Pamela Stevens says:

    I made this using 1/2 Swerve brown & 1/2 Stevia, but it turned out gooey; wouldn’t crisp. Maybe I didn’t use quite enough almond flour? The parchment was buttery, so I placed another piece of parchment over top, flipped it, & they adhered to new parchment. I placed that on cookie sheet into oven…still warm. We’ll see how that goes.

  10. Marilyn Corrow says:

    I love this recipe even though my first batch got really hard and the butter separated and I couldn’t get it back in. For my second batch I followed the advice in one of the other reviews of using the low heat and whisking vigorously from the beginning. I removed it from the low heat when it appeared that the sugar had melted. My next two batches came out perfect. They were crisp, lacy, and melt in your mouth.

  11. Love these cookies. My friends all wanted the recipe. The cookies did not stay round but spread out but I just took the spatula and cut them on the cookie sheet. Otherwise they were a great holiday cookie that was different than the standard cookies.

  12. Tried them today. Spread like crazy and burnt fast too. Could be my old stove. Could not make nicely shaped cookies. I know what to do next time. Very little batter and watch like crazy. Very tasty.

  13. I followed the recipe exactly, but it didn’t work out. The batter got really thick and the cookies wound up being chewy instead of crispy. Probably won’t try them again.

  14. I made these for my holiday cookie box and they were one of my favorites! I think they taste like Almond Roca candy. I did need to bake mine longer to get a golden brown color — 11 minutes total, but that was the only issue I had with the recipe. Will make a batch again soon, just for me 🙂

  15. I made these last year at Christmas, and again this year, and they were by far the stand outs in my cookie boxes, according to friends and family.
    They are unfortunately, somewhat temperamental though, and I had to make several batches to get it right, but once you do, they are worth the effort. Such amazing flavor and a special texture.
    Sally, how did you get yours to come out so perfectly round though? I got a mixed bag of oblong shaped cookies. Still delicious, but I’d love them to be more symmetrical.

  16. I wish I had read the comments before I tried these today. I’ve made lace cookies plenty of times and knew what to expect but I didn’t expect a hard, crumbly batter. I even tried to just lay down little balls of dough but after baking they haven’t even spread. I’m going to see if I can salvage this somehow as I love, love, love lace cookies.

  17. This worked spectacularly well with avocado oil plant butter, which was great for my mom, who is gluten and dairy free! I used Justin’s Hazelnut Almond Butter in place of Nutella.

  18. Very quick and easy, loved it with the chocolate.

  19. New family favourite, thank you sally!! They came out just perfect and your recipes are very reliable. I made them with milk last time since I didn’t have corn syrup on hand at the moment. Can we substitute glucose syrup to corn syrup??

  20. I read through the comments before starting the batter and followed the low and slow whisking method. My batter came together easily and the cookies baked just as described! I was even able to achieve rounded cookies with proper spacing and using a 1/2 tsp measuring spoon. Thank you for a great and easy recipe!

  21. I made these and first of all, the batter tastes amazing. However, I was barely able to eat any of the cookies because they all stuck to the parchment paper. Can you bake them on just the baking pan with a little spray?

  22. Can I use golden syrup in place of corn syrup

  23. These were awesome! I used vegan butter and a oat milk. I can’t believe how easy they were to make. So good!

  24. These taste like a rich, caramel, buttery goodness. I used dark brown sugar, but wish I had used light because these are super chewy (maybe under baked?) and actually too rich. My ‘dough’ came together but was swimming in butter the whole time. I thought they might be crisp like a florentine but they did not which is a bummer.

  25. I feel like an accomplished baker, having made these and seen them disappear within about 3 minutes of them cooling enough to be eaten! I used a combination of jaggery and sugar. Tasted phenomenal.

  26. Brenda Mottram says:

    I am a very experienced baker who these days rarely has a baking faux pax but I did with these cookies. I followed Sally’s instructions exactly but once in the oven, the scant teaspoon of batter ran all over the place. I would not recommend this recipe.

  27. First time making these yummy cookies!
    Very easy to make!

    Thank you!!!

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