Lace Cookies
I still remember the first time I made these lace cookies — the butter went nutty in the skillet and the batter spread into impossibly thin, crisp discs with tiny lacy holes. Folded together with a smear of Nutella and a flake of sea salt, they become delicate sandwich cookies that vanish from the plate. They’re quick to mix, a little finicky in the oven, and perfect when you want a light, crunchy sweet that feels fancy without fuss. If you like thin, buttery cookies with a caramelized edge, this is the recipe to bookmark — similar simple cookie ideas can be found in other easy recipes like 3-ingredient sugar cookies for when you want something even more minimal.
What makes this recipe special
Lace cookies are loved because they take pantry basics and transform them with browned butter and a wafer-thin crispness. Browning the butter adds a toasty, caramel aroma that plays beautifully against the chocolate-hazelnut filling. These cookies are great for small gatherings, cookie exchanges, or anytime you want a treat that looks artisanal but comes together without complicated techniques.
"Crisp, nutty, and a little salty — these lace cookies feel like a bakery steal you can make at home."
They’re also:
- Fast to prepare: the dough comes together in one bowl, and baking time is short.
- Budget-friendly: ingredients are common and pantry-stable.
- Crowd-pleasing: kids like the Nutella sandwiches, while adults appreciate the sea-salt finish.
For a different crunchy-sweet option, try the pop-tart inspired cookie riffs like this brown sugar pop-tart cookie idea.
The cooking process explained
Before you measure, here’s a quick overview so you know what to expect:
- Brown the butter so it develops that toasty flavor.
- Whisk sugars into the warm butter, then add eggs and vanilla until glossy.
- Fold in dry ingredients to a loose batter — it should spread thin in the oven.
- Drop teaspoon-sized dots, bake until lacy and golden, cool completely.
- Sandwich with Nutella and finish with a small pinch of sea salt.
This prepares you for a fast bake where timing matters — the difference between perfectly lacy cookies and overbrowned ones is a minute or two.
Gather these items
- 1 cup unsalted butter, browned (about 2 sticks) — see note below
- 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 and substitutions:
- Unsalted butter is recommended so you control the final salt. Use salted butter but reduce added salt by 1/4 teaspoon.
- Brown sugar intensifies caramel flavor; dark brown adds deeper molasses notes.
- For a gluten-free version, substitute a 1:1 gluten-free flour blend and watch texture — the cookies may be a touch more fragile.
For inspiration on other brown-sugar-forward treats, you might like this brown sugar pop-tart cookie twist.
How to prepare it
- 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. Swirl the pan occasionally and cook 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 fully 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 when baked.
- 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 halfway if your oven has hot spots.
- Let the cookies cool on the pan for a few minutes, then transfer to a rack to finish cooling.
- 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.
Short, active verbs keep each step clear. Watch the oven closely on the first batch and note the exact baking time for your specific oven.
Best ways to enjoy it
Serve lace cookies with:
- A small espresso or rich coffee to cut the sweetness.
- A glass of cold milk for kids or a casual snack.
- Plated as part of a dessert tray alongside biscotti, truffles, or butter cookies for contrast.
- Layered on a simple platter with fresh berries and whipped cream for a tea party.
For a pretty presentation, stack sandwiches on a small cake stand and dust the platter with cocoa or crushed hazelnuts.
How to store & freeze
- Room temperature: Store cooled cookie sandwiches in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
- Refrigeration: If your kitchen is warm, refrigerate for up to 7 days. Bring to room temperature before serving to soften the filling slightly.
- Freezing: Freeze unfilled baked cookies in a single layer on a sheet for 1 hour, then transfer to a freezer bag for up to 3 months. Thaw on the counter and pipe Nutella when ready. Filled sandwiches freeze less well because the Nutella can change texture.
Food safety: always cool cookies completely before storing to avoid condensation and sogginess.
Pro chef tips
- Browning butter: watch closely. Once it foams and then turns amber with brown flecks, remove it to a cool pan immediately — carryover heat will continue browning.
- Spoon size: use a teaspoon measure for consistent cookies; uneven sizes bake differently.
- Spreading control: if you want smaller cookies, space them at least 2 inches apart; for larger lace rounds, use 1.5 teaspoons.
- Baking sheet: a light-colored pan gives more even browning. Dark pans speed browning and can overcook thin cookies.
- Timing: test-bake one tray to dial in your oven time before doing multiple sheets.
For another reliably tender cookie technique, check tips from this butterball cookies guide.
Creative twists
- Filling swaps: try salted caramel, raspberry jam, or peanut butter instead of Nutella.
- Flavor add-ins: stir 1/2 teaspoon ground cinnamon or 1/4 teaspoon espresso powder into the batter for subtle depth.
- Nutty versions: fold in 2 tablespoons finely chopped toasted hazelnuts for extra texture (note: they will make the batter less smooth).
- Decoration: drizzle melted white chocolate across sandwiches or press a few crushed hazelnuts into the Nutella before closing.
Your questions answered
Q: How long does it take from start to finish?
A: Active prep is about 15–20 minutes (mostly browning butter and mixing). Baking and cooling add another 25–30 minutes, so plan roughly 45–60 minutes total.
Q: Can I skip browning the butter?
A: Yes, but you’ll lose the toasty, caramel flavor and some depth. Regular melted butter will still make tasty cookies, but browning is what gives lace cookies their signature nutty note.
Q: Why did my cookies not lace and stay thick?
A: Likely reasons: batter was too stiff (overmeasured flour), the oven was too cool, or the teaspoon drops were too large. Check measurements and try a slightly hotter oven or smaller drops next batch.
Q: Can I make these dairy-free or vegan?
A: Replace butter with a vegan browned-butter substitute (clarified plant butter) and use a vegan egg replacer — results vary and cookies may be less crisp. For most home bakers, this recipe performs best as written.
Q: How do I prevent Nutella from making sandwiches soggy?
A: Use a thin smear of Nutella and assemble just before serving. If you must assemble ahead, store in the fridge and serve within 24–48 hours.
Conclusion
If you want a cookie that combines elegant texture with everyday ingredients, these lace cookies are a winner — they feel bakery-class without the fuss. For extra guidance or alternate lace-cookie approaches, see this detailed write-up at Sally’s Baking lace cookie tutorial, and for a nostalgic, time-tested take try the family-style version at Grandma’s Lace Cookies recipe on Allrecipes.
Lace Cookies
Ingredients
Method
- 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 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 fully 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 space between them.
- Bake for 8–10 minutes, watching closely. The edges should be golden and centers set. Rotate the pan halfway through if needed.
- Let the cookies cool on the pan for a few minutes, then transfer to a rack to finish cooling.
- When completely cool, pair cookies into sandwiches with a small dollop of Nutella between two cookies.
- Finish each sandwich with a tiny pinch of sea salt.
