Lace Cookies Recipe
User Reviews
5
Lace Cookies Recipe
Description
Lace Cookies Recipe highlights quick-cooking oats blended with butter, sugar, vanilla, and a small amount of flour to create a batter that bakes into thin, crispy cookies. The batter spreads while baking, forming a lace-like mesh that results in a crisp texture around the edges with some chewiness in the center. Baking at 350°F for 8-9 minutes until edges brown ensures the ideal crunch without burning. These cookies deliver a sweet, buttery flavor with the slight nuttiness of oats.
The cookies are best cooled fully before removal to retain their structure and can be served as an elegant accompaniment to hot drinks or a light treat. Their thin form and delicate crunch make them distinct from traditional chewy oatmeal cookies.
Due to significant spreading, only six cookies fit on one baking sheet. Baking times can quickly alter the cookies from perfectly browned to overly dark, so it is necessary to watch closely in the final minutes. The dough can be stored refrigerated for a few days, but must return to room temperature before baking. For storage, cooled cookies keep well in an airtight container separated by parchment to avoid sticking, lasting up to a week. They also freeze well for longer preservation.
Ingredients
- cooking spray
- ½ cup butter
- ¾ cup white sugar
- 1 egg beaten
- 1 cup oats quick cooking
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon baking powder
Instructions
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper and set aside.
- Melt butter in a microwave-safe bowl. Add sugar and stir until combined. Add beaten egg and mix well.
- Stir in oats, flour, vanilla, salt, and baking powder. Mix until combined.
- Drop teaspoonfuls of dough onto the prepared baking sheet leaving space for the cookies to spread (we put 6 cookies on a sheet).
- Bake for 8-9 minutes, or until the edges of the cookies are browned.
- Let cool completely before removing from parchment paper.
Notes
- Only fit six cookies per baking sheet to prevent excessive spreading.
- Watch cookies closely while baking since they can quickly go from browned to overdone.
- Refrigerate dough covered for 2-3 days and bring to room temperature before baking.
- Store cooled cookies in an airtight container with parchment between layers to prevent sticking; lasts 5-7 days.
- Freeze cookies in a sealed bag and sturdy container for up to 3 months due to their delicate texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 103kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 77mg | 3% |
| Potassium | 28mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 8g | 16% |
| Vitamin A | 171IU | 3% |
| Calcium | 8mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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