Easy Lace Cookies

Why You’ll Love This Recipe

I like this recipe because it delivers big flavor with minimal effort. The cookies taste like brown butter and caramel but only take 30 minutes from start to finish. I also love that they’re naturally gluten-free and versatile—I can enjoy them plain, drizzle them with chocolate, or make delicate cookie sandwiches.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

I melt the butter in a medium saucepan over low heat. Once melted, I add the brown sugar, almond flour, salt, and corn syrup (or milk). I cook and whisk for about 3–4 minutes until the sugar dissolves and everything combines smoothly.
I remove the pan from heat and whisk in the vanilla. The mixture looks grainy and shiny at this stage. I let it sit for 5–10 minutes as the oven preheats so it thickens slightly.
I preheat the oven to 350°F (177°C) and line 2–3 baking sheets with parchment paper or silicone mats.
I drop scant teaspoonfuls of the mixture (not tablespoons) onto the sheets, leaving 3 inches of space between each cookie.
I bake for 6–8 minutes, until the edges turn golden brown and the centers are bubbling.
I let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. They crisp up as they cool.
Once cooled, I enjoy them plain or sandwich them with Nutella or melted chocolate. If using chocolate, I spread it on the bottom of one cookie, top it with another, and let the chocolate set.

Servings and Timing

This recipe makes 30–32 individual cookies or about 15–16 cookie sandwiches. It takes 20 minutes to prepare, 8 minutes to bake, and around 30 minutes total.

Variations

I sometimes drizzle the cookies with melted chocolate instead of sandwiching them for a lighter finish. For a festive twist, I add a pinch of cinnamon to the batter. If I don’t have almond flour, I pulse oats into oat flour, which works beautifully. For an elegant touch, I dip half of each cookie in chocolate and sprinkle with sea salt.

Storage/Reheating

I store plain lace cookies in an airtight container at room temperature for up to 1 week. If filled with Nutella or chocolate, they keep for 3 days at room temperature or up to 1 week in the refrigerator. They also freeze well for up to 3 months. To serve, I thaw them overnight in the fridge and let them come to room temperature before enjoying.

FAQs

Can I use almond meal instead of almond flour?

Yes, but almond meal is coarser, so the texture will be slightly different.

Can I make these without corn syrup?

Yes, I use milk instead, though I find corn syrup makes the cookies a little crispier.

How do I stop the butter from separating?

If it separates, I remove the pan from heat and whisk vigorously until the mixture comes back together.

Can I use a different sugar?

I prefer brown sugar for its caramel flavor, but coconut sugar works as a substitute with a slightly different taste.

Can I make these cookies larger?

Yes, but I bake them a little longer and leave extra space on the baking sheet because they spread a lot.

Can I flavor these cookies differently?

Definitely. A little orange zest or almond extract adds a nice twist.

Can I use regular flour instead of almond flour?

No, all-purpose flour doesn’t spread or caramelize the same way, so I stick with almond or oat flour.

How do I keep them crisp after baking?

I store them in a tightly sealed container to prevent them from absorbing moisture.

Can I freeze the dough before baking?

Yes, I refrigerate or freeze the mixture after step 2. Once firm, I scoop and bake as directed.

Can I use Nutella as filling instead of chocolate?

Yes, but Nutella stays soft, so it can get a little messy for gifting or travel. Melted chocolate sets firmly.

Conclusion

These Easy Lace Cookies are one of my go-to recipes when I want something quick, light, and elegant. I love their delicate crunch and caramel flavor, and they’re even better with a touch of chocolate. Whether I serve them plain or as sandwich cookies, they always disappear fast and never fail to impress.