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With simple ingredients and a few minutes, create these deliciously delicate lace cookies. They are perfectly crisp and crunchy!
Lace cookies are delicious old-fashioned cookies that are sweet and crisp like a our classic Oatmeal Cookies.
Why We Love It!
Lace cookies are crisp thin cookies that resemble crocheted lace after they have been baked. Different European countries use slightly different ingredients such as oats or chopped almonds.
Here’s why they’re one of our favorite holiday cookie recipes:
- Easy. These tasty classics use only a few ingredients and come together so quickly!
- Flavorful. They all have a toffee-like flavor that almost melts in your mouth.
- Great for parties and gifting. These cookies are great for holiday get togethers, like Christmas parties, but also so pretty wrapped up on a pretty cookie plate!
So if you love Toffee and cookies you best give these a try!
Ingredients
- cooking spray
- unsalted butter – must be real butter. If you use salted butter, reduce the amount of added salt.
- white sugar
- egg beaten
- quick cooking oats – Avoid instant oats as the cookies may be too fragile and rolled oats as the flakes will be too large.
- all-purpose flour
- vanilla extract – Substitute the vanilla for almond extract. You can also reduce the amount of vanilla and add a bit of orange extract
- salt
- baking powder
How to Make Lace Cookies
- PREP. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- COMBINE. Melt butter in a microwave-safe bowl. Add sugar and stir until combined. Add beaten egg and mix well. Stir in oats, flour, vanilla, salt, and baking powder. Mix until combined (mixture will be like a thin pancake batter).
- BAKE. Drop teaspoonfuls of dough onto the prepared baking sheet leaving space for the cookies to spread (we put 6 cookies to a sheet).
- Bake for 8-9 minutes, or until cookies are golden brown.
- Let cool completely before removing from parchment paper.
Baking Tips
- Watch closely. The thin cookies can quickly go from perfectly done to burnt in a matter of seconds. Keep an eye on them as they bake.
- Easy cleanup. The cookies can be tough to remove from the pan so I highly recommend using parchment paper or a silicone baking mat.
- Gluten-free. Replace the flour with gluten-free baking flour and use gluten-free oats.
- Variations.
- Decorate with a drizzle of melted chocolate. Dip half of the cookie in melted dark or white chocolate.
- Use two cookies and slather a layer of chocolate or Nutella in between to make sandwich cookies.
Storing Info
- Store the batter covered and stored in the refrigerator for 2-3 days. Allow time for it to come to room temperature before baking.
- STORE. Place cooled cookies in a protective airtight container.
- Use wax or parchment paper to separate layers of cookies so they don’t stick together. When properly stored cookies should last for 5-7 days.
- FREEZE for up to 3 months. Since they are quite delicate I recommend placing them in a freezer Ziploc and then into a sturdy protective container.
For More Holiday Cookies:
Lace Cookies Recipe
With simple ingredients and a few minutes, create these deliciously delicate lace cookies. They are perfectly crisp and crunchy!
Ingredients
- cooking spray
- ½ cup butter
- ¾ cup white sugar
- 1 egg beaten
- 1 cup quick cooking oats
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon baking powder
Instructions
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper and set aside.
- Melt butter in a microwave-safe bowl. Add sugar and stir until combined. Add beaten egg and mix well.
- Stir in oats, flour, vanilla, salt, and baking powder. Mix until combined.
- Drop teaspoonfuls of dough onto the prepared baking sheet leaving space for the cookies to spread (we put 6 cookies on a sheet).
- Bake for 8-9 minutes, or until the edges of the cookies are browned.
- Let cool completely before removing from parchment paper.
Notes
These cookies do spread a lot as they bake, so 6 cookies per sheet pan is the maximum that will fit. While baking, the cookies can quickly go from not quite ready to too dark, so it is definitely necessary to keep a close eye on them as they bake.
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- Store the batter covered and stored in the refrigerator for 2-3 days. Allow time for it to come to room temperature before baking.
-
- STORE. Place cooled cookies in a protective airtight container.
-
- Use wax or parchment paper to separate layers of cookies so they don’t stick together. When properly stored cookies should last for 5-7 days.
-
- STORE. Place cooled cookies in a protective airtight container.
-
- FREEZE for up to 3 months. Since they are quite delicate I recommend placing them in a freezer ziploc and then into a sturdy protective container.
Nutrition
Serving: 1g, Calories: 103kcal, Carbohydrates: 12g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 23mg, Sodium: 77mg, Potassium: 28mg, Fiber: 0.5g, Sugar: 8g, Vitamin A: 171IU, Calcium: 8mg, Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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