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!

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


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!


  • 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)


  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.


  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.


  1. How did you get such a perfect shape. The ones I made while delicious. Where spread out more with larger holes that u could see through. Could it have been the butter I used. I know some butter have a higher fat content than others. I used kerri gold and it was salted as well.

    1. Hi Rebecca! Could have been the butter. Kerrygold has a higher butterfat content. It’s a lovely product and fantastic for cooking, but I don’t recommend it for baking recipes that can be on the particular side.

      1. Hello! I want to make the cookies ASAP, but I don’t know how fat should the butter be? could you give me a percentage of fatness?

  2. Delicious but very irregular
    First batch hardened while sitting for five minutes as suggested before scooping out
    Second batch had at least 4 tbs butter that never incorporated although I whipped the devil out of it. They really looked wonky and lopsided not nicely round and consistent size like yours
    I used a teaspoon to measure out and gently flattened but word they were ugly?

    1. Mine too. Not sure what I did wrong. They were hard as rocks and never spread at all. Just burned in the oven in hard little lumps.

    1. All-purpose flour will absorb too much liquid. I recommend almond flour. You can make your own by grinding up unsalted almonds!

  3. I’ve made this probably a dozen times at home and for parties and they are a hit; I keep getting requests to make them again! Thanks for publishing; I’ve shared the recipe with several askers.

    I will often add cinnamon and ginger and sometimes almond extract but they’re delicious without too.

    FWIW twice I had trouble getting the butter to incorporate and I think it happens when the heat is too high on the stove (even if I whisk like crazy); I keep it closer to medium-low now and it incorporates much better.

  4. The one time I found these cookies they had caramel sandwiched in too. When can I put the caramel in and how thin does it need to be?

    1. YUM! Once cool, you can sandwich the cookies with caramel! This is my favorite easy recipe for homemade salted caramel: https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/

  5. My husband is British and he says these lace cookies remind him of dime bars a British sweet. Now he wants me to make them all the time. Good thing I buy my Almond flour from Amazon where you can get a larger quantity. They did take some getting used to. But I kept playing with the amounts so I could get the right size cookie for us. Then I just covered the tops in chocolate and left it at that .DELICIOUS! If you wait until the batter cools down completely it seems to work a lot better.

  6. Just made these and they are delicious. I followed the recipe as written and took the advice from the followers that suggested melting the butter and then the brown sugar, whisking very well before adding the rest of the ingredients. Worked beautifully and the cookies are not to “greasy”.
    Cookies didn’t end up perfectly round, but still very presentable and of course very edible.
    On a side note, Sally, I love your site…my go to for all my backing. I’ve shared your link with many friends and always make sure they read everything before starting to bake, you tips and guidelines are what make your recipes “no fail” every time for me. And the comments from your followers, which ensured my first attempt on these cookies was a success.

    1. Yes, 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. Enjoy!

  7. I tried here cookies today while I had friends over. They came out so well! They are all almost gone by the end of the day! I’m most definitely making them again soon! Thanks for the recipe!

  8. I am planing to make these for a office cookie exchange. Can the cookies be rolled like a cannoli? I would then dip them in chocolate.

    1. They are soft when they first come out of the oven but do crisp up rather quickly when removed. I haven’t tried rolling them while they are soft but let me know if you try it!

  9. I have made these cookies several times and they are always a hit. Used to buy them at an international store, very expensive. Prefer your recipe, thank you so much. Just follow the directions and they will be perfect every time. It only takes six minutes to bake in my oven.

  10. Delicious cookies and easier to make than I thought they would be.
    However, mine were not as crisp as I remember them when I purchased at a bakery. Any suggestions?

  11. A big hit in my house! Super-easy to make and delicious.
    I didn’t have corn syrup so I used Glucose Syrup, and sandwiched together with dark chocolate….. YUM
    Thanks so much for this recipe – it’s a keeper!!

    1. Made these in my Thermomix after i had first made the almond flour. I need to work out how to make them all the same size so I don’t have an excuse to eat the others! Yummy! I think they could be used to decorate other foods also by making them different shapes or cutting as soon as they come out.

  12. Hello,
    I tried this right now and no matter how much I whisked, the batter never came together:(
    Followed the exact recipe but don’t know what went wrong..

  13. I am making these for a cookie exchange, they’ve turned out wonderfully and delicious. I’m wondering if you can recommend anything to drizzle on/dip them in to cut the sweetness just a little? I’ll do drizzled on chocolate as you’ve suggested for half, but looking for something for people who like a little less sweet… thanks and happy holidays!

  14. These are amazing and super simple. I have never made lace cookies before but I will be making these all the time. Just make them because you won’t regret it!

  15. WOW! Excellent recipe. I’ve been baking for many years. Never tried to make Lace cookies. Glad I found your recipe. Very easy. I made some on a big baking pan with parchment paper. Couldn’t find my other pan, so I used my muffin top pans! Perfect! They spread but didn’t stick to each other. My cookies were done fast. New oven is hot. I love that the dough just slid off the teaspoon to the pan. I used corn syrup. Will make more. Will make chocolate sandwich next.

  16. I tried making lace cookies years ago and I ended up with them spreading into one big cookie. This recipe came out perfect. Thank you!

  17. I had never tried lace cookies until I happened upon your recipe on Facebook. This recipe and cookie has become my all time favorite cookie . I come back to it frequently to make them. I think I have to permanently add it to my recipe book.

  18. I’ve been looking for this recipe for years and it gets bonus points because it’s gluten-free! This recipe does not disappoint – buttery and crisp almost like I remember. I just added some chopped pecans and – perfect!!

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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