Delicate, crispy, and irresistibly buttery, lace cookies are the kind of treat that look as impressive as they taste. With their wafer-thin texture and lacy appearance, these elegant cookies are perfect for any occasion—whether you’re hosting guests or indulging in a solo sweet escape. Ready to uncover the secrets behind these golden bites of bliss? Let’s dive in.
| Servings: | 24 cookies |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 cookie |
Ingredients
- 1 stick unsalted butter
- 1 cup light brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup finely chopped almonds or pecans
Equipment
- Medium saucepan
- Mixing spoon
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Wire cooling rack
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat for easy cleanup and perfect cookie release.
- Melt the butter and sugar: In a medium saucepan over medium heat, combine the butter and light brown sugar. Stir gently until the mixture is fully melted, smooth, and just starting to bubble. This step is key — it brings out that toffee-like flavor and sets the foundation for crisp edges.
- Remove from heat and stir in flavorings: Take the pan off the heat. Add in the flour, milk, vanilla, and salt. Stir until everything is incorporated and glossy. The batter will start to thicken slightly as it cools — that is perfectly normal.
- Mix in the chopped nuts: Fold in your finely chopped almonds or pecans. Try to get them as finely chopped as possible for the most delicate cookie texture. You want the nuts to blend almost invisibly into the batter.
- Scoop the cookies: Drop small teaspoon-sized amounts of batter onto the prepared baking sheet. Be sure to space them 2 to 3 inches apart as they will spread significantly into lacy, delicate discs. I bake six per batch to avoid any cookie collisions.
- Bake until crisp and golden: Place the sheet in the oven and bake for 6 to 8 minutes. Watch closely in the final minutes — the edges should be a lovely golden brown, and the center may still be bubbling gently. Trust your eyes more than the timer.
- Let them set: Remove the baking sheet from the oven and cool the cookies right on the tray for about 4 to 5 minutes. They will firm up enough to move without tearing.
- Transfer to a rack: Gently lift the cookies off the sheet with a thin spatula and place them on a wire rack to cool completely. They will continue to crisp as they cool.
- Repeat with remaining batter: Continue baking in batches until all the batter is used. Let the baking sheet cool in between batches if needed.
Description
Delicate and sophisticated, lace cookies are like crispy whispers of caramelized sweetness. Ultra-thin and lacy with a golden amber color, these cookies melt in your mouth with a delicate crunch. The edges bubble and crisp into intricate patterns while the center stays just chewy enough. Imagine the texture of brittle meeting the depth of toffee — that is the magic of lace cookies.
These cookies evoke a feeling of nostalgia, like something a grandmother might serve during the holidays, paired with tea or nestled into a holiday cookie tin. Their buttery aroma fills the kitchen as they bake, wrapping you in memories of cozy winter afternoons and elegant treats wrapped in parchment paper.
Why You’ll Love This Recipe
Lace cookies are not only beautiful to look at but blissfully easy to make with just a handful of pantry ingredients. You do not need any special tools or advanced baking techniques. In less than 30 minutes, you can bake a batch of these delicate wonders that look like they came from a fancy bakery.
Their flavor is rich and nutty, with a caramel depth from the brown sugar and butter that makes each bite irresistible. You can enjoy them on their own or sandwich them together with melted chocolate or Nutella for an extra indulgent dessert.
Serving and Storage Tips
Lace cookies are best served the day they are baked when their crisp texture is at its peak. However, you can store them in an airtight container at room temperature for up to 5 days. To prevent them from sticking together, place sheets of parchment paper between layers.
Refrigeration is not recommended, as it can affect the crispiness. For longer storage, place the cookies flat in a sealed plastic bag and freeze for up to 1 month. Let them come to room temperature before serving. These cookies are delicate, so avoid stacking too high or placing heavy objects on top.
Nutrition per serving
| Calories | 85 |
| Protein | 1g |
| Carbohydrates | 8g |
| Fat | 6g |
| Sugar | 6g |
| Fiber | 0.5g |
| Sodium | 30mg |
Recipe Notes
For a chocolate twist, once the cookies cool, spread melted dark chocolate on the flat side of one cookie and sandwich it with another. You can swap the almonds or pecans for hazelnuts or walnuts depending on your taste preference. Be sure to watch closely during baking, as lace cookies can go from golden to overcooked quickly. If your first batch spreads too widely, try chilling the batter briefly before baking.
FAQ
Can I make lace cookies without nuts?
Yes, simply swap the nuts for quick oats or shredded coconut. The texture will differ slightly, but the cookies will still have lovely caramel flavor with that signature lace look.
Why did my lace cookies spread too much?
Make sure your butter-sugar mixture is not too hot when scooping, and leave plenty of space on the baking sheet. You can also chill the batter for 15 minutes before scooping to reduce spreading.
Can I freeze lace cookies?
Yes, they freeze beautifully. Place them in a single layer or between sheets of parchment in a flat container. Let them thaw at room temperature on a rack before serving to restore crispness.
Can I make these gluten-free?
Yes, a 1 to 1 gluten-free baking flour works well. Just ensure your blend includes xanthan gum or similar for structure. The cookies might be a touch more fragile, but still delightful.
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Lace Cookies
Ingredients
- 1 stick unsalted butter
- 1 cup light brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup finely chopped almonds or pecans
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium saucepan over medium heat, melt the butter with the brown sugar. Stir consistently until smooth and slightly bubbling.
- Remove the saucepan from heat and stir in the flour, milk, vanilla, and salt until fully combined.
- Fold in the finely chopped almonds or pecans until evenly distributed.
- Drop small spoonfuls of batter onto the prepared baking sheet, spacing them 2 to 3 inches apart (they spread a lot). Bake only 6 cookies at a time to avoid merging.
- Bake for 6 to 8 minutes, or until the edges are golden brown and the centers are gently bubbling.
- Remove from the oven and let cookies cool on the baking sheet for 4 to 5 minutes until they begin to set.
- Carefully transfer cookies to a wire rack to cool completely and crisp up.
- Repeat with remaining batter until all cookies are baked.
