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–+ servings
Lace Cookies

Crispy Lace Cookies That Melt in Your Mouth Every Time

Delightful Lace Cookies, crispy and buttery, perfect for the holidays.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Batter
  • 1 cup Salted Butter Can substitute with unsalted butter and a pinch of salt.
  • 1 cup Dark Brown Sugar Light brown sugar can be used for a milder sweetness.
  • 1/2 cup Granulated Sugar Adjust to taste if desired.
  • 1/4 cup Honey Maple syrup is a good alternative.
  • 1 tablespoon Vanilla Bean Paste or Vanilla Extract Vanilla extract is a simpler substitute.
  • 1/2 teaspoon Ground Cinnamon Can be omitted or substituted with nutmeg.
  • 1/4 teaspoon Kosher Salt Regular salt can work, just reduce the amount slightly.
  • 1 large Egg For vegan option, consider a flax egg.
  • 1 cup Quick-Cooking Oats Do not substitute with old-fashioned oats.
  • 1/2 cup All-Purpose Flour Gluten-free flour works for gluten-free versions.
  • 1 cup Bittersweet Chocolate, Chopped Semi-sweet chocolate is fine if preferred.

Equipment

  • medium saucepan
  • large mixing bowl
  • Baking sheets
  • parchment paper
  • spatula
  • Wire rack

Method
 

Step‑by‑Step Instructions for Lace Cookies
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Melt 1 cup of salted butter in a medium saucepan over low heat, stirring constantly until fully melted.
  3. In a large mixing bowl, whisk together 1 cup of dark brown sugar, 1/2 cup of granulated sugar, 1/4 cup of honey, 1 tablespoon of vanilla bean paste, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of kosher salt until smooth.
  4. Stir in 1 large egg until fully blended, then fold in 1 cup of quick-cooking oats and 1/2 cup of all-purpose flour until just combined.
  5. Drop spoonfuls of the batter onto lined baking sheets, spacing them at least 3 inches apart.
  6. Bake for about 10-12 minutes, or until the edges are golden brown while the centers remain slightly soft.
  7. Allow cookies to cool on the sheets for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 50mgPotassium: 30mgFiber: 0.5gSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

These cookies store well at room temperature for up to 5 days or can be frozen for up to 1 month. Layer parchment paper between cookies if freezing.

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