Grandma’s Lace Cookies
I grew up watching my grandma pour a glossy butter-and-sugar mixture onto a baking sheet and, minutes later, pull out the thinnest, crunchiest cookies with lacy, caramelized edges. Grandma’s lace cookies are buttery, delicate crisps that melt on the tongue—perfect for tea, holiday cookie trays, or a sweet finishing bite after dinner. They’re quick to make, require pantry staples, and scale easily when you need a crowd-pleasing treat.
What makes this recipe special
Lace cookies are all about contrast: a toffee-like chew in the center, feather-thin, crisp edges, and a nutty crunch from pecans or almonds. This version keeps things simple—brown sugar for deep caramel notes, a touch of corn syrup to stabilize the lace, and options to switch in oats for chew or cocoa for chocolate lace.
“These melt-in-your-mouth crisps are my go-to when I want a bakery-level cookie with minimal fuss.” — a satisfied family reviewer
They’re great for holiday cookie swaps, last-minute desserts, or pairing with coffee. If you like other simple cookies, you might also enjoy a quick batch of 3-ingredient sugar cookies for a contrasting soft bite.
Step-by-step overview
Before you start: this recipe is mostly one-pan and fast. Melt butter with brown sugar, stir briefly to combine, then off the heat add vanilla, flour, salt, and your mix-ins. Drop tiny tablespoons onto a lined sheet; the batter spreads a lot, so leave room. Bake 6–9 minutes until the edges are golden and the centers look lacy and set. Cool on the sheet until firm, then transfer to a rack.
If you want a longer bake for extra crispiness, add a couple of minutes and watch carefully—lacy cookies go from perfect to burnt quickly. For a different cookie lineup, try these buttery variations like brown sugar pop tart cookies.
What you’ll need
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 2 tablespoons light corn syrup or honey (optional; corn syrup helps keep an open lace)
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/4 teaspoon fine sea salt
- 3/4 cup finely chopped pecans or sliced almonds (or old-fashioned oats for a chewier lace)
- Optional: 2 tablespoons cocoa powder for chocolate lace cookies
Notes and substitutions:
- Use honey instead of corn syrup if you prefer natural sweeteners; honey will add a touch of floral flavor and slightly different spread.
- Swap pecans for almonds or walnuts. For a chewier texture, use rolled oats (see a gluten-friendly variant idea in the variations).
- To make chocolate lace cookies, whisk the cocoa into the dry flour before stirring into the warm sugar-butter mixture.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Place the butter in a small saucepan over medium heat. Add the brown sugar and corn syrup (or honey) and stir until the mixture melts and becomes smooth—about 1–2 minutes. Remove from heat immediately.
- Whisk in the vanilla, flour, and salt until blended. Fold in the chopped nuts or oats until evenly distributed. If using cocoa, add it now.
- Drop small mounds (about 1 tablespoon each) onto the prepared sheet, spacing them 2–3 inches apart to allow for spreading.
- Bake 6–9 minutes, watching closely. The edges should be golden and the centers lacy and slightly glossy.
- Let the cookies cool on the baking sheet for 3–5 minutes so they set. Carefully transfer them to a wire rack to cool completely and crisp up.
Pro tip: Use a small cookie scoop for consistent sizing and even baking.
Best ways to enjoy it
Serve lace cookies:
- On a holiday cookie platter alongside shortbread and jam-filled cookies.
- Crumbled over vanilla ice cream for crunchy texture.
- Tucked into coffee cups or with espresso as an Italian-style biscotti alternative.
- Sandwich-style with a thin spread of chocolate ganache or orange marmalade between two lace cookies for an elegant bite.
Pair them with milky teas, robust coffee, or a light dessert wine for an adult treat.
Storage and reheating tips
- Room temperature: Store in an airtight container at room temp for up to 5 days. Layer with parchment to prevent sticking.
- To refresh: Warm a few seconds in the microwave (5–8 seconds) or 3–4 minutes in a 300°F oven to regain a just-baked crispness.
- Freezing: Flash-freeze on a tray, then transfer to a freezer bag for up to 2 months. Thaw at room temperature; they may be slightly softer but regain crispness briefly in a warm oven.
Food safety note: Because these cookies contain butter and no perishable fillings, standard pantry storage is fine. If you sandwich with perishable filling, refrigerate and consume within 48 hours.
Helpful cooking tips
- Measure flour accurately—too much flour makes the batter too thick and the cookies won’t spread into a lace. Spoon flour into the cup and level with a knife.
- Work in small batches and rotate the pan halfway through baking for consistent color.
- If the batter seems too fluid and spreads into pancakes, chill it for 10–15 minutes to stiffen slightly.
- For perfectly uniform shapes, place a sheet of parchment with small dots drawn under it as a guide (erase or discard after cooling).
- Use finely chopped nuts so they don’t weigh down the lace pattern.
Creative twists
- Chocolate lace: Add 2 tablespoons unsweetened cocoa powder and fold in mini chocolate chips.
- Citrus-laced: Add 1/2 teaspoon lemon or orange zest for bright notes.
- Oat lace: Swap the nuts for 3/4 cup old-fashioned oats for chewier cookies—use gluten-free oats for a gluten-free option.
- Nut-free: Use toasted sunflower seeds or extra oats if avoiding tree nuts.
- Sandwich cookies: Pipe a thin layer of chocolate ganache or salted caramel between two cooled lace cookies for an upscale treat.
If you bake a lot of cookies, you might also like experimenting with gluten-free treats like chocolate chip gluten-free pumpkin cookies.
Common questions
Q: How long do lace cookies keep their crispness?
A: Stored in an airtight container at room temperature, they stay crisp for about 3–5 days. Warm them briefly in a low oven to refresh.
Q: Can I make the batter ahead of time?
A: It’s best freshly mixed—once the butter and sugar cool, the batter thickens and spreads less. You can refrigerate the batter up to 24 hours; let it soften slightly before scooping.
Q: My cookies spread too much and lost their lacy look—what went wrong?
A: Likely causes are too-hot oven, a too-wet batter (measure sugar/flour accurately), or too-warm a sheet pan. Try chilling the batter briefly and reduce oven temperature by 10–15°F if needed.
Q: Are lace cookies gluten-free?
A: The standard recipe uses all-purpose flour, so not gluten-free. Use a 1:1 gluten-free flour blend and gluten-free oats (if swapping nuts) to adapt the recipe.
Q: Can I double the recipe?
A: Yes—work in batches and give each cookie plenty of space on the baking sheet. Multiple sheets can bake at once if your oven holds heat evenly.
Conclusion
If you want a fast, elegant cookie that feels bakery-made but uses everyday pantry ingredients, these lace cookies fit the bill. For another tested take on lace cookies, see the classic Grandma’s Lace Cookies Recipe, and for different techniques and tips, check out Easy Lace Cookies – Sally’s Baking.
Lace Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Place the butter in a small saucepan over medium heat. Add the brown sugar and corn syrup (or honey) and stir until the mixture melts and becomes smooth—about 1–2 minutes. Remove from heat immediately.
- Whisk in the vanilla, flour, and salt until blended. Fold in the chopped nuts or oats until evenly distributed. If using cocoa, add it now.
- Drop small mounds (about 1 tablespoon each) onto the prepared sheet, spacing them 2–3 inches apart to allow for spreading.
- Bake for 6–9 minutes, watching closely. The edges should be golden and the centers lacy and slightly glossy.
- Let the cookies cool on the baking sheet for 3–5 minutes so they set. Carefully transfer them to a wire rack to cool completely and crisp up.
