Lace Cookies
I first made these lace cookies on a rainy afternoon when I wanted something thin, crisp, and a little fancy without fussy technique. They’re paper-thin, caramelized at the edges, and sandwiched with Nutella for a salty-sweet bite — the kind of cookie that disappears fast at coffee breaks or holiday platters. If you prefer a gluten-free version, I’ve also adapted this dough successfully for gluten-free lace cookies so you don’t have to miss out.
Why you’ll love this dish
Lace cookies are deceptively simple: a handful of pantry staples becomes delicate, lace-like discs with nutty browned butter flavor. They’re perfect when you want an elegant cookie without rolling, cutting, or chilling dough. Make them for cookie swaps, after-dinner treats, or to pair with espresso — they travel well and feel gourmet.
“Thin, crisp, and impossibly addictive — these lace cookies turned a simple afternoon coffee into a small celebration.”
They’re also forgiving. Browned butter adds depth, but you can skip the browning if pressed for time (see tips). For a pared-back, minimalist cookie vibe, compare the simplicity to other quick recipes like the 3-ingredient peppermint cloud cookies when you want a fast, single-flavor punch.
Step-by-step overview
Before you dive in, here’s what to expect:
- Brown the butter until nutty and aromatic, then mix it with both sugars.
- Stir in eggs and vanilla to build structure.
- Fold in flour, salt, and baking soda; the batter will be loose — that’s normal.
- Drop tiny spoonfuls and bake briefly so cookies spread thin and get golden edges.
- Sandwich cooled cookies with Nutella and finish with a pinch of sea salt.
This recipe moves quickly once the butter is ready. Line pans and pre-measure ingredients before you start.
Gather these items
- 1 cup unsalted butter, browned (about 2 sticks)
- 1 cup granulated sugar
- 1 cup brown sugar (light or dark)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- Nutella, for filling (use more or less to taste)
- Sea salt, for sprinkling on top
Notes: Browned butter is optional but highly recommended for a toasted, caramel note. For a nut-forward twist, serve with toasted almond slivers or an almond paste — similar flavors can be found in almond cherry cookies. For a dairy-free swap, use vegan butter and check that your fillings are dairy-free.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Brown the butter: melt it over medium heat and simmer until it smells nutty and turns a light amber. Remove from heat and let cool slightly.
- In a mixing bowl, whisk together the browned butter, granulated sugar, and brown sugar until smooth.
- Add the eggs and vanilla. Mix until the mixture is glossy and combined.
- In another bowl, whisk the flour, salt, and baking soda. Gradually fold the dry ingredients into the wet mixture until just combined. The dough should be loose enough to spread in the oven.
- Drop tiny spoonfuls (about 1 teaspoon each) onto the prepared sheet, leaving plenty of space — they spread thin.
- Bake for 8–10 minutes, watching closely. Edges should be golden and centers set. Rotate the pan once if your oven bakes unevenly.
- Let the cookies cool on the pan for a few minutes, then transfer to a rack. When completely cool, pair cookies into sandwiches with a small dollop of Nutella between two cookies. Finish each with a tiny pinch of sea salt.
Keep your spoonfuls small — too-large drops become unwieldy and may fuse together on the pan.
Best ways to enjoy it
Serve lace cookies as a coffee or tea accompaniment, on a dessert platter, or alongside fruit and whipped cream. They’re elegant stacked in alternating Nutella layers for a party tower. For brunch, plate them with fresh berries and a small scoop of vanilla gelato. If you want a contrasting texture, pair with soft cookies like almond flour oatmeal cookies for a chewy-and-crisp spread.
How to store & freeze
Short-term: Store assembled cookies in an airtight container at room temperature for up to 2–3 days. Nutella will soften the cookies slightly over time.
Refrigeration: If you plan to keep them longer, store assembled cookies in the fridge for up to one week. Bring to room temperature before serving for the best texture.
Freezing: Freeze baked cookies (unassembled) in a single layer on a sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature, then sandwich with Nutella. Avoid freezing assembled sandwiches — the filling makes the cookies soggy.
Food-safety tip: Cool cookies completely before sealing containers to prevent condensation and sogginess.
Pro chef tips
- Brown butter gently and watch it closely; remove from heat as soon as the milk solids turn golden to avoid bitterness.
- Use very small spoonfuls for delicate lace edges. A 1-teaspoon scoop yields consistent discs.
- Rotate your baking sheet halfway through baking if your oven has hot spots to ensure even color.
- Don’t overmix after adding flour; that can toughen these thin cookies.
- If your cookies spread too much, chill the scoops of dough briefly (10–15 minutes) before baking.
- For crispier cookies, bake a minute longer, but check frequently — lace cookies go from perfect to burnt quickly.
Creative twists
- Swap Nutella for salted caramel, jam, or a peanut-butter filling.
- Add 1/2 cup toasted chopped nuts (hazelnuts or almonds) to the dough for a speckled crunch.
- For a citrus lift, fold 1 teaspoon finely grated orange zest into the dough.
- Make them chocolate lace cookies by stirring in 2 tablespoons unsweetened cocoa powder.
- For a tropical spin, sandwich with coconut-chocolate spread inspired by Almond Joy cookies.
Your questions answered
Q: How long do these take from start to finish?
A: Plan about 25–35 minutes total: 10 minutes to brown butter and mix, 10 minutes for multiple short bakes, plus cooling time.
Q: Can I omit eggs or make these vegan?
A: Eggs provide structure and help the cookies spread to that lacy texture. For vegan swaps, try a commercial egg replacer or 1/4 cup aquafaba per egg, but expect slightly different texture and spread.
Q: Will they still be lacy if I use cold butter instead of browned?
A: Yes, but you’ll lose the nutty caramel flavor that browned butter gives. Cold butter will change the flavor and may affect spread slightly.
Q: Can I make these ahead for holiday trays?
A: Yes — bake the cookies up to a week ahead and store unfilled in an airtight container. Assemble with Nutella a few hours before serving to keep edges crisp.
Q: My cookies melted into one big sheet — what went wrong?
A: That usually means the spoonfuls were too large or the pan crowding was excessive. Use smaller scoops and leave at least 2 inches between drops. Chilling spooned dough briefly can also help control spread.
Conclusion
These lace cookies are a quick way to make an elegant, delicate cookie that feels special but is easy enough for busy bakers. For extra inspiration and a slightly different technique to compare, see Easy Lace Cookies – Sally’s Baking. If you enjoy nostalgic recipes, also take a look at Grandma’s Lace Cookies Recipe for a classic version.
Nutella Lace Cookies
Ingredients
For the cookies
- 1 cup unsalted butter, browned (about 2 sticks) Browned butter adds depth of flavor.
- 1 cup granulated sugar
- 1 cup brown sugar (light or dark)
- 2 large eggs Eggs provide structure.
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
For assembly
- Nutella, for filling (use more or less to taste)
- Sea salt, for sprinkling on top
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Brown the butter: melt it over medium heat and simmer until it smells nutty and turns a light amber. Remove from heat and let cool slightly.
- In a mixing bowl, whisk together the browned butter, granulated sugar, and brown sugar until smooth.
- Add the eggs and vanilla. Mix until the mixture is glossy and combined.
- In another bowl, whisk the flour, salt, and baking soda. Gradually fold the dry ingredients into the wet mixture until just combined.
- Drop tiny spoonfuls (about 1 teaspoon each) onto the prepared sheet, leaving plenty of space.
Baking
- Bake for 8–10 minutes, watching closely. Edges should be golden and centers set.
- Let the cookies cool on the pan for a few minutes, then transfer to a rack.
Assembly
- When completely cool, pair cookies into sandwiches with a small dollop of Nutella between two cookies.
- Finish each with a tiny pinch of sea salt.
