Easy Lace Cookies - Sally's Baking Addiction (2024)

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 - Sally's Baking Addiction (1)

Welcome to day 7 ofSally’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.

Easy Lace Cookies - Sally's Baking Addiction (2)

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!

Easy Lace Cookies - Sally's Baking Addiction (3)

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. 🙂

Easy Lace Cookies - Sally's Baking Addiction (4)

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!

Easy Lace Cookies - Sally's Baking Addiction (6)
Easy Lace Cookies - Sally's Baking Addiction (7)

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!

Easy Lace Cookies - Sally's Baking Addiction (8)


Easy Lace Cookies - Sally's Baking Addiction (9)

Easy Lace Cookies

5 Stars4 Stars3 Stars2 Stars1 Star4.5 from 163 reviews

  • 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
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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 (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)


  1. 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.)
  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 to350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
  4. 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!
  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 (affiliate links): Saucepan | Whisk | Baking Sheets | Silicone Baking Mats or Parchment Paper | 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.
Easy Lace Cookies - Sally's Baking Addiction (2024)


Why are my lace cookies not spreading? ›

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.

What are 4 tips to keep in mind while making cookies? ›

Tips for Baking Better Cookies
  1. Soften Your Butter. Most cookie recipes call for softened butter. ...
  2. Creaming Butter. ...
  3. Measure Your Flour Correctly. ...
  4. Line Your Pans With Parchment Paper. ...
  5. Add Eggs One at a Time. ...
  6. Add Flour or Dry Ingredients in Batches. ...
  7. Fold in Chocolate Chips by Hand. ...
  8. Space Cookies Evenly on Baking Sheet.

What are lace cookies made of? ›

For any of you not familiar with lace cookies, they're very thin cookies usually made from either nuts or oatmeal. They're meant to be VERY thin and crisp, and they're often sandwiched with fillings like chocolate or buttercream.

What is the secret to chewy cookies? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

How do you increase the spread of cookies? ›

Warm Dough

To encourage a good spread during baking, you may want to try using warm cookie dough instead of refrigerating it. Refrigeration causes the fats in the dough to solidify (especially the butter), which is usually a good thing, but if it solidifies too much, it can slow down the spreading process.

Why are my cookies not spreading enough? ›

Placing your cookies in the oven too early can cause the edges to set too fast as the temperature may spike more often. Increase the sugar in your dough recipe—sometimes adding as little as 50 grams (¼ cup) of sugar to a cookie dough recipe will increase the spread and lead to thinner cookies.

What not to do when making cookies? ›

15 Common Cookie Baking Mistakes You Might Be Making
  1. Your cookies aren't baking evenly. ...
  2. You use eggs straight from the fridge. ...
  3. You use the wrong kind of flour. ...
  4. You measure flour the wrong way. ...
  5. You soften butter too much — or not enough. ...
  6. You use stale baking powder or baking soda. ...
  7. You overwork the dough.
Nov 4, 2020

What is the most important rule in baking cookies? ›

Get Your Flour Power on

This is the most important tip when it comes to knowing how to bake cookies. You MUST measure the flour correctly. Adding too much flour will make your cookies tough and dry. In fact, you should reduce the flour by 1/4 cup!

What is the secret to a perfect cookie? ›

The key is to always use top-quality ingredients as they'll result in a better cookie; it really is that simple.
  • Always use butter.
  • Choose the right sugar.
  • Choose the right flour.
  • Check your flour is in date.
  • Choose the right kind of chocolate.
  • Cream the butter and sugar.
  • Beat in the eggs.
  • Fold in the flour.

What are church cookies made of? ›

Church window cookies are super easy and fun to make with melted chocolate, colored mini marshmallows, and sweetened flaked coconut for a classic Christmas no-bake cookie that looks beautiful and tastes delicious!

Can you freeze lace cookie dough? ›

The dough for just about every type of cookie can be frozen successfully, with a few exceptions. Delicate, thin cookies, such as florentine, lace, and tuile cookies are made with a liquid-y batter that doesn't freeze well unbaked or baked. Aside from these, pretty much any cookie goes.

What are chess cookies? ›

Chessmen cookie dough is actually more similar to that of butter cookies, which are some of the easiest cookies to throw together in a flash; however, while butter cookies are typically made with granulated sugar, this batch swaps in powdered sugar, which includes cornstarch to improve the stability of the dough for ...

What does adding cornstarch to cookies do? ›

“You can count on [it for] a softer and more tender crumb.” “A bonus benefit is it prevents the cookie from spreading too much while baking,” he adds, noting that a more compact, thick cookie typically yields a chewier outcome. But incorporating cornstarch isn't the only tip to make a cookie more palatable.

Is it OK to use melted butter instead of softened? ›

Softened butter and melted butter are not the same. Using melted butter will change the texture of whatever you're baking. If you only want the butter to soften for spreading, microwave it on the Defrost setting (30%) in 5-second increments until it's softened as desired.

Why do my cookies keep flattening? ›


If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

Why are my wedding cookies flat? ›

If you use too much butter, the cookies will end up flat and greasy. And if you use too little flour, the amount of butter and sugar will be proportionally too high, meaning the cookies will spread for the aforementioned reasons.

What causes cut out cookies to spread? ›

Excess Sugar and Fat

Measuring is key in baking. If your cookie contains excess sugar or fat, it will spread while baking. If your first batch of cookies spreads, try adding a few tablespoons of flour to help thicken the remaining dough.

How do you make thick cookies that don't spread? ›

Using a pre-heated, dark-coloured baking tray will heat up the outside of the cookie more quickly, making it crisp and golden. It also stops the cookies from spreading too quickly which keeps them nice and thick.

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