Lace Cookies are very thin and crispy cookies. The main ingredients are butter, sugar and salt. Other ingredients can be oats or flour, but there are also recipes which use nuts.
These cookies are named after their delicate and see-through appearance. They are made in no time and taste like sweet brown butter and caramel. I love them because they are so good and have a very special look.
Tools & Equipment
- 2 large baking sheets
- 2 silicone baking mats or parchment paper
- Medium saucepan
- Offset spatula
- Small bowls
- Wire rack
Almond Flour: I used de-oiled almond flour for this recipe. If you use non-de-oiled almond flour or homemade almond flour, you should double the amount. You can make your own almond flour by simply pulsing almonds in a food processor until they have a flour-like consistency. All-purpose flour is not a good choice for this recipe, because then the cookies won’t spread or caramelize in the oven.
Make Ahead: you can make the dough up to 3 days ahead and keep it tightly covered in the fridge until ready to use. Let the dough come to room temperature and proceed with step 6 of the recipe.
Chocolate: use good quality chocolate. I like to use belgian chocolate of the Callebaut brand. Instead of layering the cookies, you can also dip them in melted chocolate or drizzle the chocolate over them. By the way, the cookies taste delightful even without chocolate.
Ingredients for this Recipe
Step by Step Guide – How to Make Lace Cookies
Melt the butter in a medium saucepan over medium heat. Then add the brown sugar and whisk until the sugar has dissolved.
Add almond flour, salt and milk and mix until everything is completely combined. Remove from heat and stir in the vanilla extract. The mixture will be grainy and glossy. Let it sit and thicken for about 5-10 minutes.
Preheat the oven to 180°C / 350°F and line 2 baking sheets with silicone baking mats. Place a teaspoon of dough 7, 5cm / 3-inches apart on the baking sheet. Bake for 6-8 minutes until golden brown. Let the cookies cool on the baking sheet for about 5 minutes.
Transfer them to a wire rack to cool completely. The cookies dry and crisp up once they cool. Melt the chocolate in the microwave, stopping and stirring in between, until completely smooth.
Spread the chocolate on the bottom of a cookie and top with another cookie. Allow the chocolate to set completely. Therefore you can place the cookies in the fridge for 20 minutes or let them sit at room temperature for 40 minutes.
Storage: you can store cookies without filling covered at room temperature for up to 1 week or in the fridge for up to 2 weeks. Cookies with chocolate will stay fresh covered at room temperature for up to 3 days or in the fridge for up to 1 week. You can freeze the cookies, with or without chocolate filling, for up to 3 months. Let them thaw in the fridge overnight and bring them to room temperature before serving.
My Summary for Lace Cookies
Taste: lace cookies taste sweet, buttery and like caramel.
Texture: as the cookies cool, they harden and become crispy in texture. If you layer them with chocolate and store them at room temperature, they start to melt on your tongue on contact. If you store them in the fridge, they tend to stay firm and crispy.
Time: these cookies are made in no time. It only takes 20 minutes from the time you weigh the ingredients until they are in the oven and the baking time is only 8 minutes. To sum it up, these cookies are done in 30 minutes. If you layer them with chocolate, it will take another 30 minutes.
More “Cookie” Recipes
- Caramel Cookie Cups
- Chocolate Pistachio Slice N’ Bake Cookies
- Coconut Macaroons
- Lemon Crinkle Cookies
- Salted Caramel Cookies
- 115g butter
- 130g light brown sugar
- 30g almond flour
- 2g salt
- 20ml milk
- 5g vanilla extract
- 100g semi-sweet chocolate chips, melted
- 100g milk chocolate chips, melted
- Melt the butter in a medium saucepan over medium heat.
- Add the brown sugar, cook and whisk until the sugar has dissolved.
- Add almond flour, salt and milk. Mix until everything is completely combined, for about 2 minutes.
- Remove from heat and stir in the vanilla extract.
- Let the dough sit and thicken for about 5-10 minutes. The mixture looks grainy and glossy and will thicken even more as it cools.
- Preheat the oven to 180°C / 350°F. Line 2 large baking sheets with silicone baking mats.
- Place a teaspoon of dough 7, 5cm / 3-inches apart on the prepared baking sheets.
- Bake for 6-8 minutes on the middle rack until golden brown. The edges and center of the cookies will start to sizzle and bubble after about 4 minutes of baking.
- Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely. The cookies dry and crisp up once they cool.
- Melt the chocolate in the microwave in 15-second intervals, stopping and stirring in between, until completely smooth.
- Use an offset spatula and spread the melted chocolate on the bottom of a cooled cookie and top with another cookie.
- Allow the chocolate to set completely. Place the cookies either in the fridge for 20 minutes or let them sit at room temperature for 40 minutes.