Introduction

Easy Lace Cookies are thin, delicate treats with a crisp texture and a sweet, nutty flavor. These simple-to-make cookies are perfect for an elegant snack or a delightful dessert, with an optional rich chocolate or Nutella filling to elevate them even further.

A close-up of a stack of eight thin, round cookies with a golden-brown, slightly textured surface. Between each cookie is a smooth, rich milk chocolate layer that is evenly spread, with a bit of chocolate slightly dripping at the edges. The stack sits on a white marbled surface with a soft, blurred gray cloth in the background. The cookies have a crinkly, crispy look, and the chocolate layers provide a glossy contrast. 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 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 butter separates, remove from heat and whisk vigorously until it comes back together.
Step 2: Remove from heat and stir in the vanilla extract. The mixture will look grainy and shiny. Let it sit for 5–10 minutes to thicken as the oven preheats.
Step 3: Preheat your oven to 350°F (177°C). Line 2 to 3 large baking sheets with parchment paper or silicone mats.
Step 4: Drop scant teaspoonfuls of the mixture, spaced 3 inches apart, onto the prepared baking sheets. Bake for 6–8 minutes until edges are golden and the cookies bubble.
Step 5: Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. They will crisp up as they cool.
Step 6: Once cooled, enjoy the cookies as is or sandwich them with Nutella or melted chocolate. To sandwich, spread your chosen filling on the bottom of one cookie and top with another cookie.

Tips & Variations

Use almond flour for a tender texture; finely ground almond meal may alter the crispness.
If the batter seems too runny, let it rest a little longer to thicken before baking.
For a gluten-free treat, ensure your corn syrup or milk alternative is gluten-free.
Try a sprinkle of sea salt on top before baking for a sweet-salty twist.
Substitute Nutella with melted dark or milk chocolate for a rich finish.

Storage

Store cookies without filling in an airtight container at room temperature for up to 1 week. Cookies filled with Nutella or chocolate should be kept covered at room temperature for up to 3 days or refrigerated for up to 1 week. Reheat filled cookies briefly in a warm oven to soften the filling before serving.

How to Serve

The image shows round cookies with a light golden-brown, crispy top layer that has small holes across the surface giving a lacy texture. Each cookie is coated with a smooth, thick dark chocolate layer on the bottom, visible around the edges. The cookies are stacked and slightly overlapping each other on a white marbled surface. The lighting highlights the textures and the glossy shine of the chocolate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour instead of almond flour?

Almond flour gives these cookies their signature delicate texture and nutty flavor. Using regular flour will change the texture and may make them less crisp. If you need a substitute, finely ground hazelnut or cashew flour could work but expect subtle differences.

Why do the cookies bubble and sizzle while baking?

The bubbling occurs because of the sugar and butter melting and caramelizing, which creates those beautiful lacy edges and a crisp texture. This bubbling is a good sign that the cookies are baking correctly and developing their signature look and taste.