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

 

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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. Hi Sally! These are absolutely delish and super easy. I sandwiched truffles in between and they were to die for.
    I ran into a problem when I made my next batch. I made the batter the day before and baked some cookies, which turned out perfect, then popped the remaining batter in the fridge. When I used the same batter the next day, the cookies ended up being very oily and not crispy. I put the remaining batter back in the fridge in hopes that it can be salvaged. Do you have any idea how this can be fixed?

    Thanks!

    Sabrina

  2. There is definitely a learning curve with these cookies- it took me three cookie sheets to get them right but they were really good once I did! One of my problems was trying to put them on the baking sheet too soon, so it was difficult to get the right shape. I’m making a new batch tonight!

  3. My first batch didn’t work. After looking through the comments, I tried cooking just the melted butter and brown sugar for 3 minutes. Then I added the almond flour, syrup, and salt. Then turned off the heat to add the vanilla. This batch turned out perfect! Thanks for this recipe – I have been looking for these!

  4. Hi Sally,

    I made these lace cookies yesterday and they were perfect. Thank you for sharing this recipe. A tip for those who couldn’t achieve a perfect round cookie – once the dough has sat for 10 minutes you can scoop it out with the teaspoon and form a ball in the palm of your hands. Roll the little ball between your palms and then flatten slightly, that way you end up with a perfect circular shape once baked. Also, I found that in my oven the cookies only needed to be baked for 5 minutes.

    Thank you again Sally for this wonderful recipe! Merry Christmas.

  5. I made it with all purpose flour because I didn’t have any other at home and butter completely disolved from the dough and the dough is not as smooth as yours:(

  6. Excellent recipe Sally! My almond flour was out of date so I just made my own with almonds. I used dark brown sugar for depth of flavor and put melted milk chocolate on the flat side and let them dry completely. I didn’t sandwich them because I wanted more servings. Outstanding!! Merry Christmas!

  7. Great recipe!!! Made it for my family who doesn’t have a sweet tooth at all, and we all loved it. Thanks for the simple yet delicious recipe!

  8. I make these gluten free cookies for my daughter every Christmas. For the filling I melt semi sweet bits and add any orange liquor and grated orange zest…
    Delicious!

  9. I made these with my grand daughters today trying both almond and coconut flour. The almond flour ones turned out great and the girls loved them! The coconut flour cookies didn’t work at all, just for those who might be curious about that flour.

  10. I made these today, and I just wanted to report back that I think these are delicious! These are such a unique cookie. It would be great on a cookie buffet. They have such great flavor! I used Nutella on some and melted chocolate on the other. I can’t decide which I like better. The Nutella ones are a little messier (not much), and it’s just so good. These cookies turned out perfectly. No problems with the recipe whatsoever. I will say half of my sons liked them, and half didn’t, but they can be really picky. I think they’re delicious, so I’ll make these again.

  11. I love this cookie, but only get them during Christmas when a co-worker makes all kinda cookies. Thanks for sharing your recipe. Can’t wait to try it.

  12. I found “blanched almond flour” at Sprouts in the bulk bins. Is that a suitable type of almond flour for this recipe? Thanks.

  13. Hi Sally,
    I made these cookies over the weekend and I could not stop eating them. They were a real treat. Thanks for another great recipe!

    1. I highly recommend silicon baking mats or parchment paper. If you want to try to bake them directly on the baking sheet, do not grease it.

  14. I made these two ways. One way is the flat cookie dipped in chocolate, the other is rolled ( a bit more difficult) Once the cookie was baked, I quickly rolled it on the end of a wooden spoon and slid it off. You have to be quick! They make a pretty contrast to all the flat round cookies!

  15. I just made these cookies today. When you first bite them, they are crisp and light. As you chew them, they become very chewy and actually stick in your teeth. Did I do something wrong?

  16. These cookies remind me of brandy snaps; the lace-like appearance is very similar! Except, brandy snaps are rolled up into a delicate tube-like cookie and then filled with whipped cream. They’re absolutely delicious! I don’t know why they’re called brandy snaps, as there is no actual brandy in the cookies. Perhaps because of the color? In any case, these cookies look very tasty! If they taste anything like brandy snaps, I’m sure I would looove them!

    P.S. These are the brandy snaps I always make! It’s a recipe by Mary Berry.

  17. I don’t know what I did wrong – followed recipe exactly. Maybe I kept them on the heat too long, because the texture is like no-bake cookies. They never spread in the oven, but kept a little mound shape. I pressed them down with the back of a spoon, but they still didn’t spread or bubble. Very sad. I’m sure the flavor will be great, but the texture and shape is nothing like the picture. Thoughts?

    1. Hi Lori! Did you change the recipe or ingredients at all? With that much butter, I can’t imagine why the dough wouldn’t spread in the oven.

  18. I have made these and they were a bit greasy as stated by someone and so thin that they broke very easily. Wondering if I add some instant oats to them, would they hold up better do you think?

  19. I made these lace cookies a couple of times now, and each time they are so addictive!!!! It was very loved by my daughter, even my son too (who’s not a sweetooth). I didn’t put chocolate in between, we just ate them as it is . I love your website Sally! Thank-you.

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