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!
Welcome to day 7 of Sally’s Cookie Palooza! If you’re just joining us, here are all the recipes published so far:
- Peppermint Bark Cookies
- Spritz Cookies
- Christmas Cookies in a Jar (with free printable!)
- Santa’s Whiskers Cookies
- Iced Oatmeal Cookies
- Gingerbread House (December Baking Challenge!)
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.
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!
They’re also one of my favorite gluten free dessert recipes. It’s nice to have a gluten free option among your spread of Christmas 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 how to prevent cookies from spreading. You want lace cookies to be extra thin and crisp because that’s where all the caramelization happens. 🙂
Be Extra
Though lace cookies have the most interesting flavor and texture, it’s Christmastime which means we can add a little flair. 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.
If you love adding a little chocolate to your cookies, give your chocolate ginger cookies and pinwheel cookies a dip in chocolate, too!
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 to serve alongside the classics like Christmas sugar cookies and shortbread. This recipe also joins 30+ others in my collection of Quick Dessert Recipes—ready in 1 hour or less!
Easy Lace Cookies
- 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
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 (8 Tbsp; 113g) 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
- Melt butter in a medium saucepan on low 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 3-4 minutes. (Note: If melted butter is separating from the mixture, remove the pan from heat and vigorously whisk until it is all combined again. It will eventually come back together.)
- 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.
- Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
- Drop scant teaspoonfuls (1 scant teaspoon of mixture per cookie, not Tablespoon) 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!
- 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.
- 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.
- 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
- 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.
- Special Tools (affiliate links): Saucepan | Whisk | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cooling Rack
- 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.
- 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.
- 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.
Reader Comments and Reviews
This was such a nice recipe! I followed it exactly and got good results. I did make the mistake of melting chocolate with some cream (4 oz choc & 2 oz heavy cream) for a ganache filling, and it oozed through the lace a bit. They still turned out amazing, just a lil bit messier. So definitely just use melted chocolate for the filling!
I liked the idea of lace cookies without oatmeal. Your pictures look beautiful. I obviously did something wrong. The real butter separated and I could not get it to mix in. It was a mess. I left it on the stove since it wasn’t fit for cookies. Then I couldn’t get it out of the pan. Does anyone have some good advice?
These cookies came out great! Everyone enjoyed them! Thank you!
U made lace cookies. Tastes like yum.. But they didn’t spread… Whyyyy??
Hi Asha, did you make any changes to the recipe? We’re happy to help troubleshoot!
Thank you for the recipe, Sally, I’ve made it twice now. It’s so delicious.
I absolutely love this recipe! The onky change I make is to add 1/2 cup finely chopped pecans. Second year in a row i’ve made them for the holidays and they make quite the impression as friends and neighbors start asking for them a few weeks before Thanksgiving. They are my favorite cookie & I usually won’t eat sweets! Thank you for such an easy and awesome recipe.
Mine did not lace, what did I do wrong?
Hi Jill, did you make any ingredient substitutions or changes to the recipe?
If grinding your own almonds for flour, should they be blanched with the skins taken off first?
Yes, that would most closely replicate almond flour.
Hi! Thanks so much for this wonderful and delicious recipe. I can’t wait to gift these beauties to a friend who is gluten-free!
I wanted to make a comment, though based off of my experience and some of the other reviewers comments. Well, this is a great and simple recipe I did end up having to make two batches. The first batch I made just as directed, mixing all ingredients into the melted butter. However, that turned into a mixture resembling a crumble topping not the batter in your pictures. After reading some of the comments, I made a second batch. This time I mixed only the brown sugar into the melted butter first and stirred for a min or so before adding the remainder of the ingredients as directed. This time in the mixture turned out perfectly, just as pictured! I’m so happy that I tried again. All that to say, it might be helpful to separate the instructions regarding adding the ingredients so that hopefully other folks don’t have the same issue.
Thanks again, though for a great recipe!
@Erin: I followed the recipe and dumped everything onto the melted butter and it turned out fantastic. I think the quality of the almond flour could be the culprit here. I used “Bobs Red Mill superfine almond flour” as she recommended and they were perfect. Also, maybe people are not using a whisk as instructed?
How do you get the cookies to back so perfectly circular ? Taste amazing.
Hi Paula, When you drop your batter/dough onto your baking mat, be sure you are using just one scant teaspoon and drop it straight onto your mat. If it starts out as a little circle, it should spread out evenly into a larger circle.
Could I use vegan butter to make these dairy free?
Hi Becca, I’m unsure. I have not tested it.
These did not come out crispy! I followed the recipe exactly with corn syrup and they are bending on the dry rack a day later
If it’s humid in your area, the cookies will absorb the moisture from the air and become “bendy”.
Also should I sift the almond flour?
Hi Brianne, no need here.
I can’t wait to try these. A few years ago I copied a treasured old recipe for a thin spice cookie that I loved as a child from a former neighbor. I didn’t have all of the ingredients and also wanted to reduce the recipe to 1/3 the amount as it makes a very large batch of cookies. I subbed line and lime zest for the lemon, oats for about 3/4 of the flour, brown and powdered sugar for the white, etc, and ended up of course with an entirely different cookie: a lime and spice lace cookie that was one of the best things I’ve ever made. Telling myself that I didn’t need to write the ingredients & amounts down immediately because I was sure that I would remember, I have completely forgotten, but I’m sure these will more than compensate! I love your blog.
Thanks and Happy Holidays!
I can’t wait to make these! Can I double this recipe or do I need to make separate batches? Thank you!
Hi Brianne, for this particular recipe, we’d recommend making two separate batches rather than doubling.
I made the lace cookies. First I did one batch and it came out perfect. The second batch I doubled and had a hard time with the butter separating. I whipped and whipped and all that happened was butter flying all over the place. I finally put it in the fridge to harden the butter a little and then put it in my kitchen aid and it finally mixed in. However, when cooking the cookies they were dripping with butter. And I use real butter (unsalted). Did doubling the recipe add too much butter? I usually like to double your recipe’s. Can you add a note to the recipes that cannot be doubled?
Hi Chris, I don’t usually recommend doubling recipes that require cooking on the stove, as the cook time and mixing time will need to be adjusted due to the added volume. Sorry these did not turn out for you! I’ll have to make a note that it’s best to make the recipe as written.
Made these for friends who are GF and I used almond extract & vanilla extract 1/2 tsp each and they were delicious.
I made these cookies today to add something different to my Christmas cookie trays. They taste amazing. I drizzled dark chocolate on mine. The only issue I had was creating the same size. I used the exact round shaped amount of dough but ended up with different shapes. This was ok since I was not filling with chocolate. I did refrigerate it overnight and bring it to room temperature–perhaps that changed things a bit??? No matter these are one of my favorite cookies to make now. Thank you Sally!!!
I piped these onto a silpat meant for macarons. They came out perfectly round and the exact same size. My first try with a teaspoon was a hot mess!
Hi Sally, these chocolate lace cookies look amazing! Just wondering if I can double the recipe or if I need to make separate bathes? Thank you!
Hi Brianne, to guarantee best success, I recommend making separate batches.
This recipe was so quick and easy to make. The cookies came out perfectly!
There have been 3 comments about the recipe. They all indicate that there is a problem with the quantity of corn syrup, or possibly the butter. Could you please respond? I have followed you for quite a while. I really would like to make these if the recipe is corrected. Thank you
Hi Leslie, the recipe as written is how I make them, and show them in the photos and video. What is written is accurate. You need 8 Tablespoons of butter and 1 Tablespoon of corn syrup, which can be replaced with milk (the results are pretty much the same).
Something is definitely wrong with the quantity of the corn syrup. Tried this twice now and the first attempt was a disaster. Second attempt with more corn syrup looks promising.
There is a real issue with the amounts. It needs more liquid I ended up with a greasy thick brown ball. Maye 1/2 cup of milk or syrup? I actually cooked them from this greasy brown ball, they were crisp but too greasy to eat.
Guessing it’s because your almond flour is too thick. Use her recommended, “Bob’s Red Mill superfine almond flour” and the recipe turns out perfectly as written. I used Challenge Butter (or Land-O-Lakes butter is the same) and Karo Syrup.
Can these be made with honey or molasses instead of corn syrup
Hi Angue, We haven’t tested it but other bakers have reported success using maple syrup in the place of corn syrup here. Let us know if you try it.
Just tried today…they came out paper thin. I would have liked a little more oomph. Going to sandwich them to provide a little more substance. They could never be eaten as a single cookie, they’d crumble in your hand…any advice?
These lace cookies are so easy to make! They are one of our family’s favorites and are now on our holiday menu must-have list! I’ve also made them for a ladies tea and they were a hit! Love these so much. I made them plain and with Nutella as a sandwich cookie. Yum!
I see now when comparing to another lacy cookie recipe that it should have said 1/2 cup corn syrup-not just 1 Tablespoon . Will try adding and heating again to see if I can resuscitate ♀️
I used exact measurements and never got anything close to a batter. The recipe says 1/2 c butter. Should it have been 1-1/2c? Can I save it by adding melted butter?
Hi Sue! Did yours look like the step by step photos above? It should be quite thin.
I am not much of a devotee to any celebrity, except when it comes to baking. You, however, are #1 on my list of experts in the field if baking. I adore your recipes. They produce quality baked goods, are explained perfectly explained and never throw me a curve ball. Thanks for all you do to make me a.more competent baker.
Thank you so much for your kind words, Vallorie!
Can you freeze these cookies?
Hi Anne, sure can! See the recipe notes for make ahead instructions.
Delicious! I added some sliced almonds, for added crunch. So good!
My favorite, of all time cookie!
Thank you.
Delicious and so easy.
How can I keep them crispy?