Grandma's Lace Cookies
Wafer-thin, deeply caramelized cookies with a delightful lacy edge, perfect for holiday trays, coffee pairings, or topping ice cream.
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.
Notes
Store in an airtight container layered with parchment for up to 5 days. Freeze in a single layer for up to 8 weeks. Re-crisp softened cookies in a 300°F (150°C) oven for 3–5 minutes.