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Freshly baked lace cookies with a crispy texture and delicate appearance

Lace Cookies

These delicate lace cookies are made with browned butter and filled with Nutella for a light, crunchy sweet treat that feels fancy without fuss.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter, browned (about 2 sticks) Unsalted butter is recommended for better salt control.
  • 1 cup granulated sugar
  • 1 cup brown sugar (light or dark) Dark brown sugar adds deeper molasses notes.
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour For a gluten-free version, substitute with a 1:1 gluten-free flour blend.
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
For filling and topping
  • Nutella Nutella, for filling Use more or less to taste.
  • Sea salt Sea salt, for sprinkling on top

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Brown the butter: melt it over medium heat until it smells nutty and turns a light amber. Remove from heat and let cool slightly.
  3. In a mixing bowl, whisk together the browned butter, granulated sugar, and brown sugar until smooth.
  4. Add the eggs and vanilla. Mix until the mixture is glossy and fully combined.
  5. In another bowl, whisk the flour, salt, and baking soda. Gradually fold the dry ingredients into the wet mixture until just combined.
Baking
  1. Drop tiny spoonfuls (about 1 teaspoon each) onto the prepared sheet, leaving space between them.
  2. Bake for 8–10 minutes, watching closely. The edges should be golden and centers set. Rotate the pan halfway through if needed.
  3. Let the cookies cool on the pan for a few minutes, then transfer to a rack to finish cooling.
Assembly
  1. When completely cool, pair cookies into sandwiches with a small dollop of Nutella between two cookies.
  2. Finish each sandwich with a tiny pinch of sea salt.

Notes

Store cooled cookie sandwiches in an airtight container for up to 3 days. For longer storage, refrigerate for up to 7 days or freeze unfilled baked cookies for up to 3 months. Serve with coffee or milk for a delightful treat.