Introduction

Easy Lace Cookies are delicate, crispy treats that melt in your mouth with a subtle almond flavor. They come together quickly with simple ingredients and offer a delightful balance of sweetness and texture. Perfect for a light dessert or tea-time snack!

The image shows several round, thin cookies with a golden brown, lacey texture on top, each with a layer of smooth dark chocolate around the bottom edges. The cookie surface is textured with small holes and uneven patterns, giving it a crisp appearance. The cookies are stacked slightly overlapping one another on a white marbled textured surface, with the focus on two cookies in the center that show the chocolate coating clearly. The light highlights the crunchy texture and glossy chocolate edge well. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

Instructions

Step 1: Melt the butter in a medium saucepan over low heat. Once melted, add the brown sugar, almond flour, salt, and corn syrup or milk. Cook and whisk continuously until the sugar dissolves and the mixture is fully combined, about 3–4 minutes. If the mixture separates, remove the pan from heat and whisk vigorously until it comes together again.
Step 2: Remove the pan from heat and whisk in the vanilla extract. The mixture will appear grainy and shiny. Let it sit for 5–10 minutes as the oven preheats, allowing it to thicken.
Step 3: Preheat the oven to 350°F (177°C). Line 2–3 large baking sheets with parchment paper or silicone baking mats.
Step 4: Drop scant teaspoonfuls of the mixture onto the prepared baking sheets, placing them about 3 inches apart. Each cookie uses a scant teaspoon (not a tablespoon) of batter.
Step 5: Bake for 6–8 minutes, until the edges turn golden brown and the cookies bubble as they bake.
Step 6: Let the cookies cool on the baking sheets for 5 minutes to crisp up before transferring to a wire rack to cool completely.
Step 7: Once cool, enjoy as is or sandwich pairs with Nutella or melted chocolate spread between two cookies.

Tips & Variations

Use almond flour rather than almond meal for a finer texture and better cookie spread.
If you prefer vegan options, substitute butter with plant-based margarine and use maple syrup instead of corn syrup or milk.
Try adding a pinch of cinnamon or a few drops of almond extract for different flavor twists.
For chocolate sandwiches, warm the chocolate gently to a spreadable consistency before assembling.

Storage

Store cookies without filling in an airtight container at room temperature for up to 1 week. If filled with Nutella or chocolate, keep refrigerated and consume within 1 week, or keep at room temperature for up to 3 days. Reheat briefly to soften chocolate fillings if desired.

How to Serve

A stack of seven thin, round cookies with a lacy, golden-brown texture, each separated by a smooth layer of glossy milk chocolate filling. The cookies have a slightly crispy, uneven surface with small holes and a caramelized look. The chocolate layers are evenly spread between the cookies, slightly melting and visible at the edges. The stack is placed directly on a white marbled surface with a blurred soft grey background, showing the delicate and rich contrast between the warm cookie color and the shiny chocolate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Almond flour is essential for the texture and flavor of these lace cookies. Using regular flour will result in a denser, less delicate cookie.

Why are my cookies spreading too much or too little?

Ensure you use the correct amount of almond flour and do not substitute with a coarser meal. Also, spacing cookies 3 inches apart allows for proper spreading. Overheating the mixture can cause separation, so whisking off heat can help the batter come back together.