Lace Cookies
User Reviews
5
Lace Cookies
Description
Lace Cookies feature a batter made by melting butter with brown sugar, corn syrup, and salt, then stirring in almond flour, all-purpose flour, and vanilla extract. After cooling the mixture to thicken slightly, small spoonfuls are shaped into balls and spaced on parchment-lined baking sheets. As they bake at 350°F, the cookies spread very thin and develop a lacy, crisp texture with golden edges and a slightly paler center. They are fragile and require cooling on the baking sheet to firm up.
The use of almond flour rather than almond meal contributes to a finer texture, while real butter and vanilla provide depth of flavor and ideal caramelization. These cookies are best watched closely during baking, as their thinness makes them prone to burning quickly near the end of the baking time. They make a light, sweet accompaniment suitable for serving with tea or coffee or as a delicate dessert cookie.
Handling the thin cookies carefully with a spatula once cool helps avoid breakage, and using parchment paper rather than foil or greased sheets allows the characteristic lacy thinness. The recipe's simplicity and crisp texture highlight the almond and caramel notes uniquely.
Ingredients
- ½ cup butter 113g, unsalted
- ¾ cup brown sugar 155g, light; firmly packed
- 1 tablespoon corn syrup
- ¼ teaspoon salt
- ¾ cup almond flour (75g)
- 3 tablespoons all-purpose flour (22g)
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350F. Line 2 to 3 baking sheets with parchment paper.
- In a medium saucepan, melt butter over medium heat. Add the brown sugar, corn syrup, and salt. Stir constantly until the mixture comes to a simmer, about 3 minutes. Remove from the heat.
- Stir in the flours and the vanilla. Let the mixture cool for 10 to 15 minutes or until it starts to thicken and is cool enough to handle. Scoop 1 teaspoon of batter and quickly roll into a ball in your palms. Place onto the prepared pans, separating each by about 3 inches. (I bake 5 cookies per baking sheet.) The dough will continue to get firm as it cools which is fine; there's no need to reheat it.
- Bake one sheet at a time for 8 to 10 minutes, rotating the pan halfway through baking, or until the cookies have spread very thin and have mostly stopped bubbling. (They should have darkened in color and be only slightly lighter in color at the center than the edge. Let the cookies cool on the baking sheet until firm, 10 to 15 minutes then transfer to a wire rack.
Notes
- Monitor cookies closely near the end of baking to prevent burning due to their thinness.
- Use real vanilla extract and butter for best flavor and proper caramelization.
- Line baking sheets with parchment paper only; avoid foil or greased pans to maintain delicate texture.
- Choose almond flour—not almond meal—for a finer cookie texture.
- Use a spatula to transfer cooled cookies to prevent breakage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32servings
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Calories | 65kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 20mg | 1% |
| Potassium | 9mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 89IU | 2% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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