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Easy Lace Cookies Recipe

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3.9 from 8 reviews

These Easy Lace Cookies are delicate, crispy, and buttery treats made with almond flour and brown sugar. With a hint of vanilla and a touch of corn syrup or milk for chewiness, they bake up into thin, lacy cookies perfect for sandwiching with Nutella or melted chocolate. They offer a simple yet elegant dessert perfect for any occasion.

Ingredients

Cookie Dough

  • 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 Filling

  • 1/2 cup Nutella or melted chocolate

Instructions

  1. Melt Butter and Combine Ingredients: Melt the unsalted 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 for about 3-4 minutes until the sugar dissolves and the mixture is fully combined. If the butter separates, remove from heat and whisk vigorously until the mixture comes back together.
  2. Add Vanilla and Thicken Mixture: Remove the pan from heat and whisk in the vanilla extract. The mixture will be grainy and shiny. Let it sit for 5-10 minutes while the oven preheats, allowing the dough to thicken as it cools.
  3. Prepare to Bake: Preheat your oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats to prevent sticking.
  4. Portion the Cookies: Drop scant teaspoonfuls of the cookie mixture (about 1 scant teaspoon per cookie, not a tablespoon) onto the prepared baking sheets, spacing them about 3 inches apart to allow spreading during baking.
  5. Bake the Cookies: Bake for 6-8 minutes until the edges turn golden brown. During baking, you will notice bubbling and sizzling as the cookies spread and crisp up.
  6. Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. The cookies will dry and become crisp as they cool.
  7. Assemble Sandwich Cookies (Optional): Once cooled, spread Nutella or melted chocolate on the bottom of one cookie and top with another to make sandwich cookies. This adds a rich and creamy element to the delicate lace cookies.
  8. Storage: Store plain cookies covered at room temperature for up to 1 week. Cookies with Nutella or chocolate filling can be stored covered at room temperature for up to 3 days or refrigerated for up to 1 week.

Notes

  • If melted butter separates during cooking, remove from heat and whisk vigorously until smooth again.
  • For sandwich cookies, you can use either Nutella or melted chocolate as filling.
  • Spacing cookies about 3 inches apart is crucial as lace cookies spread thinly during baking.
  • Be sure to use scant teaspoon portions to keep cookies thin and crispy.
  • Cookies will crisp up only after cooling completely, so don’t skip the cooling step on the rack.
  • You can substitute corn syrup with milk to adjust the chewiness of the cookies.

Find it online: https://cookedbysarah.com/easy-lace-cookies-recipe/