Lace Cookies
These lace cookies are ultra-thin, buttery, crisp, and extra decadent with the dark chocolate drizzle on top. I’ve always wanted to try making lace cookies, but because they are so fragile, I was intimidated to give them a try. I’m so glad I found this recipe on Sally’s Baking Addiction because they were really easy to make and I loved that they used almond flour because I had some that needed to be used up. I made my lace cookies a little bigger than she did in her recipe and I had to be careful not to overcrowd the baking sheet or they would end up bleeding together. Luckily, I found that if they do bleed together, I could use a rubber spatula to separate them before they cooled. They are light, crispy, delicious, and perfect for the Christmas holidays.
How to Make Lace Cookies
Melt butter in a medium saucepan over medium heat. Once the butter has melted, add the almond flour, sugar, salt, and corn syrup.
Cook and whisk for 3 minutes, until the sugar has dissolved and the ingredients are completely combined. The mixture will be grainy and shiny.
Remove from the heat and stir in the vanilla extract. Allow the mixture to sit and thicken for about 10 minutes as the oven preheats. The mixture will thicken as it cools.
Preheat the oven to 350 degrees. Line 2-3 baking sheets with parchment paper.
Drop a teaspoon of cookie mixture at least 3-inches apart on the prepared baking sheets, making sure not to overcrowd the pan or they will bleed together when baking.
Bake for 6-8 minutes or until golden brown around the edges and the centers are bubbling.
Allow the cookies to cool for a full 5 minutes before moving them to finish cooling on a wire rack to cool completely. They will crisp as they cool.
Side Note: For easier clean-up, re-use the parchment paper under the wire racks of cooled cookies before drizzling the chocolate on top.
Place the dark chocolate melting wafers and 1/4 teaspoon of coconut oil in a glass bowl then put it into the microwave for 30 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!
Spoon melted chocolate in a zip lock bag and do a very small snip in the bottom corner of the bag.
Drizzle some dark chocolate back and forth on top of each lace cookie. Store cookies in layers of parchment paper in an airtight container in the refrigerator. Enjoy!
Equipment
- Baking sheets
Ingredients
- ½ cup unsalted butter
- ¾ cup almond flour
- ⅔ cup brown sugar
- 1 tbsp corn syrup ***You can use 1 tbsp milk instead but the lace cookies won't be as crisp
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ cup dark chocolate melting wafers
- ¼ tsp coconut oil
Instructions
- Melt butter in a medium saucepan over medium heat. Once the butter has melted, add the almond flour, sugar, corn syrup, and salt.
- Cook and whisk for 3 minutes, until the sugar has dissolved and the ingredients are completely combined. The mixture will be grainy and shiny.
- Remove from the heat and stir in the vanilla extract. Allow the mixture to sit and thicken for about 10 minutes as the oven preheats. The mixture will thicken as it cools.
- Preheat the oven to 350 degrees. Line 2-3 baking sheets with parchment paper.
- Drop a teaspoon of cookie mixture at least 3-inches apart on the prepared baking sheets, making sure not to overcrowd the pan or they will bleed together when baking.
- Bake for 6-8 minutes or until golden brown around the edges and the centers are bubbling.
- Allow the cookies to cool for a full 5 minutes before moving them to finish cooling on a wire rack to cool completely. They will crisp as they cool. Side Note: For easier clean-up, re-use the parchment paper under the wire racks of cooled cookies before drizzling the chocolate on top.
- Place the dark chocolate melting wafers and 1/4 teaspoon of coconut oil in a glass bowl then put it into the microwave for 30 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!
- Spoon melted chocolate in a zip lock bag and do a very small snip in the bottom corner of the bag.
- Drizzle some dark chocolate back and forth on top of each lace cookie. Store cookies in layers of parchment paper in an airtight container in the refrigerator. Enjoy!
These are definitely a FAVOURITE!
These look wonderful! Bet their flavor is every bit as good as their terrific good looks. Thanks!
so pretty and delicate.
Thay look so good. Keep safe, Diane
These are some of my absolute favorite cookies! I love how they almost melt in your mouth.
Could anyone suggest añ alternative to corn syrup please? Thank you
Michelle,
I found this online:
What can I substitute for corn syrup in a cookie recipe?
You swap in one of these ingredients instead:
*Sugar and Water: For each cup of light corn syrup, substitute 1 cup granulated sugar dissolved in ¼ cup warm water.
*Honey
*Agave Nectar
*Brown Rice Syrup
*Golden Syrup
*Cane Syrup
*Maple Syrup
I personally haven’t tried any of these substitutions so I’m not sure how the cookies would turn out. Please let me know how it goes if you give any of them a try.
-Pam