Grandma’s Lace Cookies
I still remember the first time I folded a warm, paper-thin lace cookie into a mini cone—Grandma’s kitchen smelled like caramel and browned butter, and everyone hovered for the first crisp bite. Grandma’s Lace Cookies are wafer-thin, deeply caramelized cookies with a delightfully lacy edge. They’re perfect for holiday trays, pairing with coffee, or topping scoops of ice cream when you want a little crunch with a lot of nostalgia. If you love delicate cookies that look fancy but come together quickly, this is one to keep in your repertoire; it even plays well with simple chocolate drizzles or a scoop of gelato.
What makes this recipe special
Lace cookies stand out because of their extraordinary thinness and crunchy, lace-like pattern that forms as the sugar caramelizes and the batter spreads. These cookies are small-batch friendly, take about 20–30 minutes from start to finish, and rely on pantry staples: butter, brown sugar, a touch of flour, and nuts or oats for texture. They’re great when you want an elegant cookie without complicated shaping or chilling.
"Crisp, buttery, and impossibly thin—Grandma’s Lace Cookies always disappear first at family gatherings."
If you enjoy nostalgic cookie recipes, you might also like this soft gingerbread cookie recipe that’s perfect for cozy baking days.
How this recipe comes together
Before you dive into the ingredients, here’s a quick overview of the method so you know what to expect:
- Melt butter and dissolve brown sugar to create a thin caramel base.
- Stir in flour, a little liquid, and vanilla to loosen the mixture.
- Fold in finely chopped nuts (or oats) for structure and flavor.
- Spoon tiny rounds onto a prepared baking sheet; they will spread and lace as they bake.
- Cool completely to let the cookies set and crisp.
This brief map helps avoid surprises: you’ll be working with a runny batter that needs space to spread and a watchful eye in the oven for that perfect golden-brown edge. If you’re experimenting with other thin cookies, this approach is similar to many delicate, caramelized cookie recipes like other classic holiday bakes that balance spice and tenderness.
Gather these items
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 2 tablespoons light corn syrup or mild-flavored honey (helps with chew and shine; optional)
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/4 teaspoon fine sea salt
- 3/4 cup finely chopped pecans or sliced almonds (substitute 3/4 cup old-fashioned oats for a chewier lace)
- Optional: 2 tablespoons cocoa powder for chocolate lace cookies
Notes: If you prefer dairy-free, use a vegan butter and swap the corn syrup for agave or extra honey. For a gluten-free version, use a 1:1 gluten-free flour blend.
How to prepare it
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
- In a small saucepan over medium heat, melt the butter and stir in the brown sugar and corn syrup. Cook 1–2 minutes until the sugar dissolves and the mixture is smooth; don’t let it boil vigorously.
- Remove from heat and whisk in vanilla, flour, and salt until combined. Stir in the chopped nuts (or oats) until they are fully coated. The batter should be thin and pourable.
- Use a teaspoon to drop small rounded mounds (about 1 tablespoon each) onto the prepared sheet, spacing them at least 2 inches apart. They will spread a lot.
- Bake 6–9 minutes, rotating the pan halfway, until edges are deeply golden and centers are lacy. Watch closely—once they go from golden to amber, they can burn in seconds.
- Let cookies cool on the sheet for 1–2 minutes to firm, then transfer with a thin spatula to a wire rack to cool completely. If you want cones or cups, shape while warm over a rolling pin or small jar and cool in that shape.
Best ways to enjoy it
- Serve them alongside espresso or a bold black tea; their caramel notes complement bitter drinks.
- Top a scoop of vanilla or coffee ice cream with a couple of lace cookies for contrast in texture.
- Make delicate sandwich cookies: spread a thin layer of melted chocolate or citrus curd between two lace rounds.
- For a festive platter, drizzle with dark chocolate and sprinkle a pinch of flaky sea salt.
If you’re styling a dessert plate, lay a trio of cookies leaning against a quenelle of ice cream and add a mint sprig for color.
Storage and reheating tips
- Room temperature: Store in an airtight container layered with parchment at room temperature for up to 5 days. They keep their best crispness the first 2–3 days.
- Freeze: Arrange cooled cookies in a single layer between parchment sheets and freeze in a rigid container for up to 8 weeks. Thaw at room temperature; they’ll remain crisp if stored properly.
- Re-crisping: If cookies soften, re-crisp them on a baking sheet in a 300°F (150°C) oven for 3–5 minutes; cool briefly before eating.
- Food safety: Because these are shelf-stable dry cookies, refrigerating isn’t necessary unless you’ve added a perishable filling (store filled sandwiches in the fridge and consume within 48 hours).
Pro chef tips
- Use finely chopped nuts: Large chunks prevent even lacing and cause uneven spread. Chop them small for the best lace pattern.
- Size matters: Keep spoonfuls small and even. A 1-tablespoon scoop gives consistent cookies that bake uniformly.
- Watch the oven window: Lace cookies can go from perfect to burnt quickly. Start checking at 6 minutes.
- Thin batter is normal: Don’t add more flour to thicken; that will ruin the lacy texture. If you need them less spread, use a cooler baking sheet or chill the dough briefly for 5–10 minutes.
- One-batch test: Bake 2–3 test cookies first to confirm spread and timing with your oven, then finish the rest.
For more inspiration on delicate, crisp cookies, take a look at this helpful holiday cookie guide that pairs well with seasonal baking sessions.
Creative twists
- Chocolate lace: Stir in 2 tablespoons unsweetened cocoa powder and add 2 tablespoons powdered sugar for balance.
- Citrus-laced: Add 1 teaspoon finely grated orange zest and finish with an orange glaze.
- Nut-free: Use toasted, finely chopped sunflower seeds or swap in old-fashioned oats as a base.
- Sandwich cookies: Spread a thin layer of ganache, lemon curd, or Nutella between two cool rounds.
- Savory-sweet experiment: Reduce sugar slightly and fold in 1 tablespoon grated Parmesan and a pinch of black pepper for an adult, savory-lace cookie.
If you want a playful pairing idea inspired by pop-tart flavors, try a brown-sugar-cinnamon filling between two lace rounds and check out this brown sugar pop-tart cookie riff for creative flavor swaps.
Your questions answered
Q: How long do lace cookies take to bake?
A: Usually 6–9 minutes at 350°F (175°C). Start checking at 6 minutes because thin cookies brown fast.
Q: Why did my lace cookies spread into one big sheet?
A: They were likely placed too close or the batter was scooped too large. Leave at least 2 inches between mounds and keep portions small.
Q: Can I make these without nuts?
A: Yes—use old-fashioned oats (finely chopped if you want a finer texture) or toasted sunflower seeds as a nut-free option.
Q: Can I shape them into cones?
A: Yes. Remove from the baking sheet after 1–2 minutes and carefully wrap around a rolling pin or cone mold. Work quickly—once cooled they harden.
Q: Are these freezer-friendly?
A: Absolutely. Freeze cooled cookies between parchment layers in a rigid container for up to 8 weeks.
Conclusion
Grandma’s Lace Cookies are a quick, elegant bake that reward a small amount of attention with delicate, caramelized crisps perfect for celebrations or everyday treats. For another classic take on this cookie, see the original Grandma’s Lace Cookies Recipe. If you want a step-by-step tutorial and photos, Sally’s detailed Easy Lace Cookies – Sally’s Baking is a great visual companion.
Grandma's Lace Cookies
Ingredients
Main Ingredients
- 1/2 cup unsalted butter 1 stick, melted
- 1 cup packed light brown sugar
- 2 tablespoons light corn syrup or mild-flavored honey Optional for chew and shine
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/4 teaspoon fine sea salt
- 3/4 cup finely chopped pecans or sliced almonds Substitute with oats for chewier lace
- 2 tablespoons cocoa powder For chocolate lace cookies, optional
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment or a silicone mat.
- In a small saucepan over medium heat, melt the butter and stir in the brown sugar and corn syrup for 1–2 minutes until the mixture is smooth.
- Remove from heat and whisk in the vanilla, flour, and salt until combined.
- Stir in the chopped nuts (or oats) until they are fully coated; the batter should be thin and pourable.
- Use a teaspoon to drop small rounded mounds (about 1 tablespoon each) onto the prepared sheet, spacing them at least 2 inches apart.
Baking
- Bake for 6–9 minutes, rotating the pan halfway, until edges are deeply golden and centers are lacy.
- Let cookies cool on the sheet for 1–2 minutes to firm, then transfer to a wire rack to cool completely.
- Shape into cones if desired while warm, using a rolling pin or small jar.
