I’m excited to share my version of Sally’s Easy Lace Cookies—delicate, crispy cookies made from just six ingredients. They taste of sweet brown butter and caramel, and are naturally gluten‑free thanks to almond flour.
Why I’ll Love This Recipe
I adore these because they’re incredibly simple yet sophisticated. The caramelized sugar and nutty almond flour yield a lacy crisp that’s light and elegant. They bake quickly (about 30 minutes total), require minimal cleanup, and assemble beautifully with chocolate or Nutella if I want to elevate them.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Unsalted butter
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Packed light or dark brown sugar
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Almond flour
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Salt
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Light or dark corn syrup—or milk as a substitute
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Pure vanilla extract
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Optional: Nutella or melted chocolate, for sandwiching
Directions
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I melt the butter in a saucepan over low heat. Once melted, I whisk in brown sugar, almond flour, salt, and syrup (or milk), cooking for about 3–4 minutes until the mixture is shiny and combined.
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I stir in vanilla extract off the heat. The batter will be grainy and shiny—then I let it sit 5–10 minutes to thicken slightly while the oven preheats.
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I preheat the oven to 350 °F (177 °C) and line baking sheets.
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I drop scant teaspoonfuls of batter at least 3 inches apart on prepared sheets—tiny plops spread into thin, crisp cookies.
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I bake for 6–8 minutes until edges are deeply golden and centers bubble. Then I let the cookies cool on the sheet for 5 minutes before transferring to a cooling rack, where they crisp fully.
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Optionally, I sandwich cookies with a bit of Nutella or melted chocolate for extra richness (making pairs), or drizzle chocolate over the tops.
Servings and Timing
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Prep time: ~10 minutes
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Cook time: ~6–8 minutes per batch
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Total time: ~30 minutes (including cooling)
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Yield: ~~30–32 cookies (about 15–16 sandwich cookies if filled)
Variations
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Sandwich Style: I pair cookies with Nutella or melted chocolate for elegant treats.
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Chocolate Coating: I drizzle melted chocolate over cooled cookies instead of sandwiching—both look and taste beautiful.
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Flavor Tweaks: I’ve seen versions using espresso powder or sesame seeds for subtle twists, though Sally’s version sticks with simplicity and tradition.
Storage/Reheating
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I store plain lace cookies in an airtight container at room temperature for up to one week. Cookies filled with chocolate keep best for about three days at room temperature, or one week refrigerated.
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They freeze well (without filling) for up to three months. I thaw them overnight before adding chocolate filling or serving.
FAQs
Why almond flour—not regular flour?
Sally strongly advises using almond flour because all-purpose flour won’t caramelize or spread properly, so you lose that characteristic lacy texture.
How small should the cookie drops be?
Just scant teaspoons—lace cookies spread dramatically, so small portions spaced well apart are key to perfect shape and crispness.
Can I prepare the batter in advance?
Yes! I can complete steps 1 and 2, then refrigerate the mixture (once cooled) for up to 3 days. Before baking, I bring it to room temperature so it spreads properly.
Can I dip or drizzle instead of sandwiching?
Absolutely. To keep these tidy and stable, I prefer using melted chocolate drizzle—this also avoids messy travel if I’m gifting or packing them.
Why bake such thin cookies?
The thinness creates an irresistible crisp, almost wafer-like texture. It also allows caramelization at the edges, giving those signature deep-golden, lacy patterns.
Conclusion
I absolutely adore these Easy Lace Cookies for their simplicity, elegant appearance, and buttery caramel flavor. They’re gluten‑free, quick to make, and perfect as standalone treats or dressed up with chocolate. Whenever I want a stunning yet effortless cookie, these lace cookies are my go‑to.
Print
Easy Lace Cookies
- Total Time: 28 minutes
- Yield: ~30 cookies or 15–16 sandwich pairs
Description
Buttery, ultra-thin lace cookies with brown butter and caramel notes—delicate, crisp, and wonderfully elegant. Sandwich with melted chocolate or Nutella for an indulgent experience.
Ingredients
½ cup (8 Tbsp; 113 g) unsalted butter
⅔ cup (130 g) packed light or dark brown sugar
¾ cup (75 g) almond flour
¼ tsp salt
1 Tbsp light or dark corn syrup or milk
1 tsp pure vanilla extract
Optional: ½ cup Nutella or melted chocolate for sandwiching
Instructions
Melt butter in a medium saucepan over low heat. Once melted, add brown sugar, almond flour, salt, and corn syrup (or milk). Cook, whisking constantly until sugar dissolves and ingredients are fully combined—about 3–4 minutes. If ingredients separate, remove from heat and whisk vigorously until they come back together.
Remove from heat and stir in vanilla. Mixture will be grainy and shiny. Let it rest 5–10 minutes to thicken as the oven preheats.
Preheat oven to 350 °F (177 °C). Line 2–3 baking sheets with parchment paper or silicone mats.
Drop scant teaspoons of the mixture (about 1 tsp each) onto prepared sheets, spacing them at least 3 inches apart to allow for spreading.
Bake for 6–8 minutes until edges are golden and centers bubble and sizzle. The cookies will spread dramatically in the oven.
Let cookies cool on the baking sheet for 5 minutes to crisp up, then transfer to a wire rack to cool completely.
(Optional) Once cool, sandwich cookies with Nutella or melted chocolate. Use 1–2 teaspoons per pair. Alternatively, drizzle or dip them in chocolate.
Store cookies without filling in an airtight container at room temperature up to 1 week; with chocolate or Nutella filling, they’ll stay fresh for about 3 days at room temperature or up to 1 week refrigerated.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
