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?

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!

Print
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
  • 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, though you can try it. The cookies will not spread or caramelize as much. 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.

223 Comments

  1. Hi Sally!
    I am excited to try this recipe! However I was wondering you wrote light Or dark brown sugar? Which would be better? Have you made these yummy looking lace sandwich cookies with Dark brown sugar? I remember having these with my parents when I was a little girl. I am 60 now & would like to share these with My friends and family. I Love your blog & discovering lots of new recipes to try.
    Thanks Sally & Happy Holidays ! !

    1. Hi Lisa! Happy holidays to you too! I tested the recipe with light brown sugar each time, though dark brown would be equally delicious! Make sure the brown sugar is packed when you measure it. Hope these lace cookies live up to your memory!

  2. Hi Sally, I will definitely be making these! They’ve been on my list to bake for awhile and your recipe w/marvelous pictures have me hooked! I must say, I really appreciate when you list the option to “freeze” either before or after baking in your recipes. It is extremely helpful, esp. around the holidays!! Keep up the good work!

  3. Hi Sally

    Cookies loos to tempting . Planning to make them over the weekend. Do I soak almonds , peel the skin off and grind them or grind raw almonds for almond flour.?

    1. You can ground peeled almonds or raw almonds with the skin on. Grind into a powder-y consistency and use that. Let me know how you like the lace cookies!

      1. Thanks Sally. So even soaking should be OK ? I have heard many times that almond skin should not be consumed , hence the question.

  4. I have wanted to make Lacey cookies FOREVER! So happy you posted this recipe! Also, I just saw your article in the Costco Connection today! It was so fun to see you in there! Congratulations!

  5. I just made these using normal all purpose flour and they certainly don’t spread as quickly as I expected with this flour. It was probably a full 6 minutes before I saw any difference in the dough at all! So i gave them the full 8 mins.
    It also really highlighted the differences in temperature throughout my oven! Some retained a solid looking centre because of the heat differences.
    Crisp, tasty and SUPER easy! Will certainly be making again!

  6. Hi Sally!! These look amazing! I am super excited to try them. I was wondering if I could use margarine to make these so they are dairy-free? I have found in the past that margarine works for just about everything except caramel.
    Thanks! 🙂

    1. Hi Asha! I never have luck with margarine and prefer sticking to butter. Let me know if you try these with margarine though.

  7. My butter separated out while whisking over the heat. Couldn’t incorporate it back in after whisking for 6 minutes. Any idea what went wrong?

    1. Hi Christina! Did you carefully follow the recipe and ingredients using almond flour? Keep stirring until the butter comes together. It will eventually, I promise.

      1. I used Bob’s almond flour. Should I have used a beater instead of a whisk? I whisked it for about 6 minutes and kept getting burned by the hot butter splashing at me. I so want these to work…

  8. I just made these. They look a little different than yours. They have larger holes in them (which makes a mess when putting melted chocolate on them). They also seem a little thinner and didn’t brown like yours did on the bottom. Any suggestions? Also, did you put two cookie sheet in the oven at once? Does it make a difference which oven shelf they are on? My second batch burnt probably because I used dark cookie sheets and was making dinner at the same time so wasn’t monitoring them like I should. ha!

    1. Hi Shari! I usually only bake 1 sheet of cookies at a time. That way the oven only concentrates on that one tray. I suggest light cookie sheets if you have them!

    2. Part 1 of your comment happened to me too! They have larger holes and they also spread out into weird shapes and didn’t stay round. Sally’s are so perfect! I’m not sure what I might have done wrong.

    1. Nicole-please update if you do a successful vegan version I would like to gift some vegans in my life at an Animal Rescue but I never know how to circumvent the butter.

  9. These are SO GOOD and so easy to make! I made them last night. My husband is not a fan of cookies at all and he loved these and asked me to make more . What a great recipe! Thank you!

  10. These look amazing! I can’t wait to try them! Do you prefer light or dark brown sugar in them? I love using dark brown sugar, but wondered if you have a preference in these cookies.
    Thank you!
    Kelsey

    1. No preference at all! I’ve made the cookies with both and don’t remember noticing a *huge* difference between the two.

  11. Hi Sally,

    Would love to make these for a cookie swap. Wondering which milk (1%, 2%, coconut, almond) is best to buy. Thank you!

  12. The cookies are delicious, but mine turned out very chewy ( like taffy). I used the corn syrup because I wanted them to be crispy
    Any suggestions?

      1. Hi Sally!

        I made these tonight and they are delicious but mine do not look as thick as yours and they are more porous. I used oat flour. Could that be the cause?

      2. Yep! Varying flours will give different results. I’m so glad you enjoy them though! Thanks for trying my recipe.

  13. Hi Sally,
    It’s so very nice to see a gluten free recipe. I only bake gluten free. Actually I only starting baking when my little girl was diagnosed with Celiac and I couldn’t get all the treats she was missing in any local bakery. Normally, I simply use gluten free flour to convert your regular recipes to gluten free. But this is a treat.

  14. If I wanted to use corn syrup, could I use dark corn syrup instead of light? Since that’s what I have in the pantry already, thanks!

  15. YUMMEEE! I love a thin crispy cookie. These look delicious! I’m going to whip a batch tomorrow. Thank you for the recipe. I’ll have to follow the cookie blog roll to see what others are doing. So glad I found you on Bloglovin.

  16. Hi Sally, I really want to bake these especially since I have a friend who is allergic to wheat and this would be a great recipe to surprise her with. However, in the past when I tried making the Nestle’s version, my cookies also never spread out correctly and were either a ball of dough or so thin that they just broke apart. Do you have any special tips on how to properly shape them and to avoid these pitfalls. Thanks so much and I love all your recipes but especially your cookie recipes & your Red Velvet Cake Recipe. Last year I gave your Cookie Cookbook to 4 of my friends as part of their X-mas gifts. My entire extended family loves your Giant M&M Cookies and the Soft & Chewy Chocolate Chip Cookies; I have had to bake them for every birthday party & family gathering thus far this year!

    1. SO MANY COOKIES! I love it.

      For these lace cookies, I just use a teaspoon and spoon the dough onto the baking sheets. The dough is a little sticky, but you can gently shape into a circle prior to baking. Follow my recipe precisely. I honestly think almond flour is the reason this recipe has the best texture!

  17. Sally. I have made a number of your recipes over the last several years and got a new convection oven recently. How will using a gas convection oven affect the recipe? Do you use a standard or convection oven for your recipes and any recommendations?

    1. Hey Andrea! I see this comment now and it does apply to this recipe because we are using an oven! I bake, test, and write my recipes in/for a conventional electric oven, though I use convection oven often as well. When using an oven with a convection feature, always lower the temperature by 25 degrees F. I find cookies typically take a minute less too. Longer bake times such as muffins, cakes, cupcakes, quick breads– a few minutes less in a convection oven.

  18. And I just realized my immediately previous comment won’t apply to this recipe (whoops, sorry) but will for any baked recipe

  19. These are so tasty. I used Lyle’s syrup instead of Karo and I melted some bittersweet chocolate bits from King Arthur to cover the cookies in, not a fan of Nutella. My husband loved these treats, so it’s a keeper.

1 2 3 4 5

Leave a Reply

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

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.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

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

View More

Sally's Pie Week

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

View More

My Cookbooks

@sallysbakeblog

This error message is only visible to WordPress admins

Error: No posts found.

Make sure this account has posts available on instagram.com.

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

×