Easy Lace Cookies Recipe
Introduction
Easy lace cookies are delicate, buttery treats with a crisp texture and a hint of almond flavor. These thin, golden cookies come together quickly and can be enjoyed plain or sandwiched with chocolate or Nutella for an extra special touch.
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
- Step 1: Melt butter in a medium saucepan over low heat. Once melted, add brown sugar, almond flour, salt, and corn syrup or milk. Cook and whisk continuously until sugar dissolves and ingredients combine, about 3-4 minutes. If the butter separates, remove from heat and whisk vigorously until smooth.
- Step 2: Remove the pan from heat and whisk in vanilla extract. The mixture will be grainy and shiny. Let it sit for 5-10 minutes as the oven preheats so it thickens.
- Step 3: Preheat oven to 350°F (177°C). Line 2-3 baking sheets with parchment paper or silicone mats.
- Step 4: Drop scant teaspoonfuls of the mixture onto the prepared sheets, spacing cookies 3 inches apart. Bake for 6-8 minutes until golden brown at the edges and bubbling.
- Step 5: Cool cookies on the baking sheets for 5 minutes before transferring to a rack to cool completely. They will crisp up as they cool.
- Step 6: If desired, sandwich cookies with Nutella or melted chocolate by spreading filling on the bottom of one cookie and topping with another once cooled.
- Step 7: Store cookies as directed below for best freshness.
Tips & Variations
- Use almond flour for that classic lace cookie texture; finely ground almond meal will alter the texture slightly.
- If the mixture separates while cooking, removing from heat and whisking vigorously helps bring it back together.
- For a chocolate variation, melt your favorite baking chocolate and sandwich cookies once cooled.
- Spacing cookies generously is important since they spread significantly during baking.
Storage
Store plain lace cookies covered at room temperature for up to 1 week. If filled with Nutella or chocolate, keep covered at room temperature for up to 3 days or refrigerate for up to 1 week. To re-crisp refrigerated cookies, let them come to room temperature before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute almond flour with another type of flour?
Almond flour is key for the delicate texture and flavor of lace cookies. Substituting with regular flour will change the texture and may result in less crisp cookies.
Why do the cookies spread so much while baking?
The high butter and sugar content causes lace cookies to spread thinly and bubble as they bake, creating their signature lacy appearance. Be sure to space them well to prevent sticking together.
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Easy Lace Cookies Recipe
- Total Time: 18 minutes
- Yield: Approximately 24 cookies 1x
- Diet: Vegetarian
Description
Delightfully thin and crispy Easy Lace Cookies made with almond flour, brown sugar, and butter. These delicate cookies bake to a golden perfection, creating a lacy texture that melts in your mouth. Optionally, you can sandwich them with Nutella or melted chocolate for an irresistible treat.
Ingredients
Cookie Dough
- 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 Filling
- 1/2 cup Nutella or melted chocolate
Instructions
- Melt the Butter and Combine Ingredients: In a medium saucepan over low heat, melt the unsalted butter. Once melted, add the brown sugar, almond flour, salt, and corn syrup or milk. Cook and whisk continuously for about 3-4 minutes until the sugar dissolves and the mixture fully combines. If the melted butter separates, remove from heat and whisk vigorously until it recombines.
- Add Vanilla and Thicken: Remove the saucepan from heat and whisk in the vanilla extract. The mixture will be grainy and shiny. Let the dough rest and thicken for 5-10 minutes while you preheat the oven. It will thicken as it cools.
- Prepare Baking Sheets and Oven: Preheat your oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone mats to prevent sticking and facilitate easy cleanup.
- Drop and Bake Cookies: Using a scant teaspoon measurement, drop small dollops of the cookie mixture spaced about 3 inches apart on the prepared sheets. Bake for 6-8 minutes until the edges are golden brown and the cookies bubble and sizzle.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 full minutes to allow them to set. Then transfer them to a wire rack to cool completely, which helps them dry out and crisp further.
- Optional Sandwich Filling: Once cooled, spread Nutella or melted chocolate on the bottom side of one cookie and sandwich it with another cookie for a rich, decadent treat.
- Storage: Store plain cookies covered at room temperature for up to 1 week. Cookies with Nutella or chocolate filling should be kept covered at room temperature for up to 3 days, or refrigerated for up to 1 week.
Notes
- Using corn syrup or milk helps bind the ingredients; corn syrup will yield a slightly chewier texture.
- If you want to sandwich the cookies, use Nutella or melted chocolate as the filling once cookies are completely cooled.
- Ensure to space the cookie batter well apart on the baking sheet as the cookies spread quite a bit while baking.
- Be careful not to overbake; cookies should be golden around edges but still bubbly in the center when done.
- Store cookies properly to maintain crispness; filling reduces shelf life.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lace cookies, almond flour cookies, thin crispy cookies, easy cookie recipe, Nutella sandwich cookies
