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. 🙂

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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 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.

225 Comments

  1. I have a variety of jams and jellies in the pantry that I want to use up this year. Do you think they would work as a filling? I’m thinking the thicker varieties might just work. Thank you.

  2. I’m making these right now. Have done several test cooks on silpat and parchment paper. Am really struggling with getting them to end up round. Have tried making balls with dough and cutting like a sugar cookie. They just aren’t spreading evenly. Any suggestions? They are pretty dang yummy though!

  3. I used to work on the catering staff at a country club..we would make a similar recipe and put them over muffin tins turned upside down..we would spray with just a light coating of nonstick spray…we used them to serve ice cream, custards etc…looking forward to trying this gf version…

  4. I’ve recently started baking with almond flour and I absolutely love it. So much easier than GF flour blends. I can’t wait to try baking these. Also, thanks for giving the measurements in grams as well as cups. It’s infinitely easier to double or half a recipe this way.

    1. Hi Bonnie! Just keep whisking until the dough/batter combines. You can even remove it from heat to whisk back together, if needed.

  5. 5 Stars!
    Sally, These beauties are Delicious!
    I found them soo simple to make. I used a teaspoon of dough and they turned out beautifully!
    I did spread chocolate on the underside…. Yummy!
    Thank you

  6. Delish! Oh my! The cookies itself are divine, but chocolate takes it to a whole other level! I think I might have overcooked it on the stove a little because I got sidetracked doing dishes, so I think the sugar carmelized because although it is crispy, it’s probably a dentist’s dream since it sticks to your teeth…lol. I sandwiched some melted truffles in between, and although it’s a little messy, it tastes so darn amazing! Thanks for another great recipe, Sally 🙂

  7. These cookies are so crispy and delicious! How do you get your cookies so perfectly round? I was able to roll the dough prior to baking, and they still spread wherever they wanted to.

    1. Hi Leah! I just use a teaspoon measure. I wonder if your dough/batter was too “set” ? I’ve never been able to roll this cookie dough! The dough/batter is so wet.

  8. Dear Sally,
    I love to bake and have been doing it for friends and family for a while. There are many other “bakers” out there! But what got me interested to your site was how detail oriented you are and how easy you explain every single step. Also you mentioned what brand you have had success, so we don’t have to figure that out on our own. Thank you and Merry Christmas to you and your family.

  9. I was really excited for these, but they did not turn out for me. I followed the recipe exactly, using oat flour. I live at 6100 feet so maybe that’s why they didn’t work. The cookies were unbelievably greasy, they spread into huge, uneven shapes, and were incredibly fragile to handle after they baked and cooled. Most of them went into the trash. I sometimes have issues with baking cookies especially at my altitude. Just wanted to warn other high altitude bakers that this may not be the recipe for you.

  10. Regarding almond flour. I could only find “almond meal flour”. What are you thoughts regarding the use of “almond meal flour” in this recipe? (fingers crossed)

  11. While the cookies taste very good they are greasy. Should I use less butter. Also a bit dark. Should I take them out of the oven even if some have a rise in the center.

  12. I followed the recipe and the butter kept separating even after I took off the heat and continued stirring. Any ideas what went wrong?

    1. Did you stray from the recipe at all? Keep stirring, I promise it comes together if the recipe is followed precisely. 🙂 I always recommend Bob’s Red Mill almond flour.

  13. These were very easy and ABSOLUTELY delicious. I didn’t leave the first batch in long enough so they weren’t as crisp as they should be but still very delicious. All my gluten free kids LOVED them.

  14. Hi Sally, I’m in full swing Christmas baking over here! I’ve already made your Soft molasses cookies and really want to try this one as well. Do you know how many almonds are needed for 3/4 cup almond flour? Thank you!

  15. I just cooled these and am getting the chocolate ready. I subbed the corn syrup with real maple syrup. It added a great flavor. Perfection! And so quick and easy, too. Thanks a lot, Sally!

  16. I’ve been dying to make some Florentines (thanks to binge watching the Great British Bake Off) and these look like a fantastic version for a cookie party! Have you tried making them with the nuts or dried berries like you mentioned in the beginning?

    1. Hi Brittany! I haven’t– I’ve only made them this way and with all-purpose flour and the almond flour wins by a landslide. So good!

  17. These were a hit!! Mine spread into huge weird shapes because I’m impatient and horrible at measuring any kind of drop cookie, but this recipe was surprisingly forgiving. They were delicious!

  18. This recipe was amazing.. I made a batch earlier in the week and my family loved them. I just made 3 batches for our Christmas party at our home tomorrow.. this was the easiest baking recipe I have ever maDe

  19. I used all purpose flour because I don’t have almond flour, and didn’t feel like going to the store when I had everything else. After I melted the butter and combined the remaining ingredients (except vanilla) the dough just became one big ball. I wasn’t even able to whisk it! I kept cooking, and kept cooking….all of the butter separated and the dough stayed as a big ball. I still spooned it onto a cookie sheet though, and after 8 minutes, they came out the way they went in. Have you heard of this happening? I guess I’ll go get some almond flour and try again

    1. Hi Jenny! The all-purpose flour soaked up all the moisture. I strongly recommend using almond flour next time. Thanks for trying the recipe!

  20. Hi! These look so delicious and I was really excited to try them today, but the consistency never ever got cake batter like – it’s stayed very dry. I used coconut flour instead of almon flour, should I have changed the amount?
    I tried adding more corn syrup, I tried adding milk and even more butter and it just never got to the right consistency :/
    Any ideas?

  21. We just made these this weekend and they are amazing!! Sweet, crispy and everyone loved the flavor. Thanks for another great recipe Sally!

  22. After two attempts these came out perfect. The first time the butter wouldn’t incorporate and they came out as sad little brown lumps. But I was determined to make them work. The second time I stirred only the sugar into the butter and let that melt and then stirred in the salt and corn syrup. After that was incorporated I added the flour and everything came together beautifully. I also had to guess what heat to use because the recipe didn’t specify. The second batch came out perfectly and I will definitely make them again now that I know the tricks!

    1. Sounds like we had similar first experiences – I’ll definitely try your tips for my second attempt. Thanks for the insight! 🙂

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