Easy Lace Cookies

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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?

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!

Easy Lace Cookies

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)

Directions:

  1. Melt butter in a medium saucepan. 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 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.

Make ahead tip: 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.

Recipe Notes:

  1. 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 works as well, but the cookies will not spread or caramelize as much. Some readers have used coconut flour with luck, but I haven't personally tried it.
  2. 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.
  3. 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.

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Here are some items I used to make today’s recipe.

Whisk | Measuring Cups | Silpat Baking Mat | Baking Sheet | Cooling Rack

151 Comments

All Comments

  1. Oh my gosh, these look absolutely delicious! And so easy! I can’t wait to make AND try these…my mouth is watering already

  2. My husband had some lace cookies from the grocery store and they had caramel in them instead of the chocolate and he loved them…I think I might try this with some leftover salted caramel in my fridge!

  3. Sally, this recipe is going to make my granddaughter’s best friend who cannot have gluten very happy. One day at school she asked my granddaughter for one of the snickerdoodles (your recipe) she took as a snack for lunch. Of course, she could not share them with her. I told my granddaughter we would make something gluten-free for her and I think this recipe will be perfect not only for her but everyone else. Thank you

    1. So sweet! These are a delicious GF option – I hope you have fun making them and I hope your granddaughter’s friend loves them! 🙂

  4. My Mom used to make the cookies. She would let them cool only for a minute. She would then roll them up ( around a pencil to keep their shape). So light, crisp and delicious. Beautiful presentation on a plate when rolled!

    1. I love that idea! I think Pepperidge Farm makes a rolled cookie like that, with chocolate inside or dipped in chocolate.

  5. Sally, so glad to read that I can substitute oat flour, I am allergic to Almonds, definitely will be baking this receipe!!!

  6. These look absolutely out of this world!!! Do you think you could use biscoff spread / cookie butter between the cookies?

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Reviews

Questions

  1. I will definitely make these!! Is it okay to put them in the fridge to make the nutella set? And is it okay to use normal flour?

    1. Hi Amelia! Nutella definitely sets in the refrigerator, but when it’s back at room temperature, it gets a little sticky. 🙂 All-purpose flour is fine, but the cookies won’t caramelize as much with a thinner flour. I really recommend almond flour!

  2. My daughter loves lace cookies but since becoming vegan it is a recipe she has had to give up. Any thought as to whether vegan butter can replace the unsalted ?
    Thank you

  3. Hi Sally,
    If I did not want to use Nutella and wanted to keep it as a sandwich cookie, would ganache work? Thank you!

  4. I’m so happy to see this! I saw how to make these on the Great BritishBaking Show on NETFLIX LAST NIGHT!
    I believe they did use nuts instead of flour. I wonder, do you have a recipe for using nuts?
    Can’t wait to make these, thank you so much for sharing. One more question, could coconut flour be used
    Sylvie

    1. Really? I haven’t watched the Great British Bake Show in awhile! I recommend using almond flour instead of whole nuts. I haven’t tested the recipe with coconut flour, but let me know if you do!

  5. Can you flavor the chocolate with something like Grand Marnier to make it extra special for the holidays? Can’t wait to make them.
    Thanks, Diane

  6. Definitely will make these.

    Please, earlier – maybe with your pumpkin cheesecake recipe, you mentioned a wonderful Christmas cheesecake specialty of your mother’s with Chocolate Chips and Amaretto. Are you willing to share that with us? Sounds wonderful!

    1. Great memory, Joyce! I mentioned it in my “How to Prevent Cracks in Cheesecake” post! And you are in luck, it’s on my schedule to share later this month 🙂

  7. These look really yummy. Do you think these could this be made with other nut/nut flours? I was thinking of using pepitas or pecans, since I have them on hand.

    1. Hi Monica! Did you make any substitutions? Did you use almond flour? It’s going to be grainy, not smooth. See my photo. 🙂

    1. I haven’t tested the lace cookies recipe with either pecan flour or maple syrup, but it sounds delicious! Let me know if you try it.

    1. Hi Shawna! I haven’t tested the recipe with coconut flour, but the cookies *should* be fine with it. Let me know how they turn out.

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