A simple recipe for crispy, buttery Lace Cookies that everyone will love! Layer them with some dark chocolate for extra decadence. These cookies are perfectly stackable and great for holiday gift-giving or any time of year!
If you’re looking for more cookie recipes try these Chocolate Coconut Cloud Cookies. For more dessert ideas check out all my Gluten-Free Desserts.
Lace Cookies
Lace cookies are a holiday classic for a reason! These cookies are thin, buttery, crispy and oh-so addicting. They are even more delicious layered with a little dark chocolate. I love these cookies because they are surprisingly easy to make, but look like they came from a fancy bakery!
What are lace cookies made of?
Lace cookies are known for their characteristic delicate, see-through texture. They are usually made from butter, sugar, salt and other ingredients. Depending on the recipe they can also have oats, flour or ground nuts.
My favorite way to make lace cookies is with quick oats. I think they lend the perfect texture to these cookies! I use gluten-free quick oats to keep these cookies gluten-free, but any kind of quick oats will work.
How to Make Lace Cookies
- Brown the butter.
- Pour the butter onto the sugar and whisk to combine.
- Add the eggs and vanilla and whisk until smooth.
- Add the dry ingredients.
- Mix together with a spatula until well-combined.
- Scoop the dough onto a lined baking sheet in 1 teaspoon portions. Bake!
After you’ve baked the cookies let them cool on the baking sheet for 2-3 minutes. Then use a small spatula (I love this one!) to flip 6 of the cookies over. Top with some chocolate chips and let the heat of the pan melt the chocolate.
If the chocolate isn’t melting you can put the cookies back in the oven for 1 minute. Spread the chocolate into a smooth layer then top with another cookie. Transfer the cookies to a cooling rack to cool completely.
Tips for Thin, Crispy Cookies
- Brown butter gives these cookies an extra delicious flavor. Brown butter gives these cookies a nutty aroma and flavor. You have to melt the butter anyway and browning it only takes 2 extra minutes. It is well worth the effort!
- Use quick oats instead of rolled oats. Quick oats give these cookies a nice, even texture. Since rolled oats are larger they won’t make as delicate of a cookie.
- Only use 1 teaspoon dough per cookie. Trust me when I say these cookies spread a lot! You’ll want to be sure to only use 1 teaspoon dough per cookie and to give the cookies plenty of space for spreading during baking.
- Use a silpat baking liner. A nonstick silpat liner is very helpful for making these cookies. The cookies will easily come off a lined pan, but may stick to an unlined pan.
- Melted chocolate will help hold these cookies together. Melted chocolate is not only delicious, it also solidifies as it cools and helps hold these cookies together. I recommend layering the lace cookies with chocolate if you’re planning on bringing them somewhere.
FAQ
How should I store these cookies?
Store lace cookies in an airtight container or resealable bag at room temperature for up to 4 days. These cookies stay nice and crispy so they’re perfect for gift-giving or cookie exchanges.
Can I freeze these cookies?
You can freeze lace cookies in a resealable bag for up to 3 months. Just be sure to put them in a special spot in the freezer so they won’t get crushed or broken! Or a secret spot where they won’t get eaten 😉
If you’re looking for more cookies you may want to try these:
If you try this recipe be sure to leave me a comment below. I’d love to hear from you!
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Lace Cookies
Ingredients
- 1/2 cup butter
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup gluten-free quick oats
- 1/4 cup gluten-free 1:1 baking flour
- 1/2 teaspoon salt
- 12 oz chocolate chips
Instructions
- Preheat oven to 350F. Line a baking sheet with a silpat liner or parchment paper.
- Melt the butter in a saucepan over medium heat. Once the butter is melted start to whisk constantly. First the butter will begin to foam, then after a couple of minutes it will begin to brown on the bottom of the saucepan. Turn off the heat as soon as the solids turn brown and the butter gives off a nutty aroma.
- Add the sugar to a medium bowl. Pour the brown butter over top being sure to scrape the bottom of the pot to get all the milk solids. Whisk to combine. Add the egg and vanilla then whisk until smooth.
- Add the quick oats, flour and salt and mix with a spatula to combine. Drop the dough by teaspoonfuls on the prepared baking sheet, leaving about 2 1/2 inches between the cookies. You should be able to fit 12 to a baking sheet, but the cookies will spread so don't crowd them.
- Bake for 12-14 minutes until the cookies start to turn golden brown. Remove the cookies from the oven and let cool on the pan for 2-3 minutes.
- Use a small spatula to flip 6 of the cookies over on the baking sheet. Top the flipped cookies with 10-12 chocolate chips and let the heat of the pan melt the chocolate. If you find the chocolate isn't melting, place the cookie sheet back in the oven for 1 minute to help the chocolate melt. Spread the chocolate into a thin layer then top with a second cookie. Transfer to a cooling rack to cool completely.
- Store the cookies in an airtight container or resealable bag at room temperature for up to 4 days. The cookies can be frozen in a resealable bag for up to 3 months. Enjoy!
Recipe Notes
- Brown butter gives these cookies an extra delicious flavor. Brown butter gives these cookies a nutty aroma and flavor. You have to melt the butter anyway and browning it only takes 2 extra minutes. It is well worth the effort!
- Use quick oats instead of rolled oats. Quick oats give these cookies a nice, even texture. Since rolled oats are larger they won’t make as delicate of a cookie.
- Only use 1 teaspoon dough per cookie. Trust me when I say these cookies spread a lot! You’ll want to be sure to only use 1 teaspoon dough per cookie and to give the cookies plenty of space for spreading during baking.
- Use a silpat baking liner. A nonstick silpat liner is very helpful for making these cookies. The cookies will easily come off a lined pan, but may stick to an unlined pan.
- Melted chocolate will help hold these cookies together. Melted chocolate is not only delicious, it also solidifies as it cools and helps hold these cookies together. I recommend layering the lace cookies with chocolate if you’re planning on bringing them somewhere.
Caroline McKell says
These look awesome! I always to cook healthy (or healthier) sweets but get turned off by all the foreign looking ingredients. I just read through that ingredient list and I have everything already in my kitchen (well except for the gluten-free baking powder and oats). They look delicious!
Russell says
Wow. This cookie recipe looks fantastic! I definitely will try these soon.
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I see, It seems tasty.
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Nadine says
It seems like there's some liquid missing from this recipe. I followed it to a tee and they were crumbly and fat. I added an extra egg and some almond milk and they were much better.
Tedy says
I’ve made these cookies and they are awesome! The best ones for now. Thank you for a lot for making my family and friends full and satisfied! 🙂
Chandice says
Easy is right! But also, so yummy and always look so fancy for ladies gatherings or special occasions. 🙂
Christina says
Hi! Can I use gf oats that aren’t quick oats? And if so is there a different technique? Thanks so much! Want to make tonight and avoid going the store as I have everything else 🙂
Erin Collins says
Quick oats work best – but if you only have rolled oats you can use those too. Steel cut will not work. I use the same amount called for of rolled oats but pulse them in the blender or food processor a bit before adding them in. I hope this helps! 🙂
Amber says
I’ve made many of your recipes- this isn’t the only one where the instructions didn’t line up. I cooked mine for 5-6 minutes and they didn’t spread as much as yours. Still amazing as always, just had to modify.
Maddi says
These look fancy, but are so simple to make! They are always a favorite for our family gatherings!
Jacqueline Rodman says
My daughter and I made these for the holidays and NO ONE knew they were gluten-free. Thank you for helping me shift into a wheat-free dessert practice with results that don’t beget people wondering whether they like the end product.
Erin Collins says
I’m so happy you liked the cookies! Thanks for the comment!
Christina says
very delicious cookies! thanks for the recipe! just wondering if you have any tips on helping the cookies spread more. mine are thicker/fatter than i’d like them to be 😛
Christina says
oops, sorry forgot to leave a rating. definitely 5 stars!
Steph T says
We love these cookies and have made them twice recently!!!!! Thank you for the great, simple recipe! A fantastic cookie. They freeze great too.
Rose says
Would like to try. May I use normal cake flour