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
Scale
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
