Brandy Lace Cookies
Delicate, crispy, and laced with the warm flavor of brandy, these Brandy Lace Cookies are a show-stopping treat perfect for any occasion. Made with a handful of pantry staples like unsalted butter, light brown sugar, and vanilla extract, these wafer-thin cookies boast a lovely caramelized texture that melts in your mouth. The addition of brandy adds a sophisticated twist, elevating these sweet treats to gourmet status. Quick to prepare with just 15 minutes of prep time, these cookies spread beautifully in the oven, creating intricate patterns that make them as stunning as they are delicious. Serve them as a standalone indulgence, pair them with a scoop of gelato, or even use them to decorate desserts. Perfect for gifting or entertaining, they store well in an airtight container, ensuring they're just as irresistible a few days later.
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 0.67 cup Light brown sugar
- 2 tablespoons Light corn syrup
- 0.67 cup All-purpose flour
- 0.25 teaspoon Salt
- 2 teaspoons Brandy
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a medium saucepan, melt the unsalted butter, light brown sugar, and light corn syrup over medium heat, stirring frequently until the sugar has dissolved and the mixture is smooth.
Remove the saucepan from the heat and, while still warm, whisk in the all-purpose flour and salt until well combined with no lumps.
Stir in the brandy and vanilla extract until the mixture is smooth and glossy.
Using a teaspoon, drop small amounts of batter onto the prepared baking sheets, spacing them about 3 inches apart as the cookies will spread significantly during baking.
Bake in the preheated oven for 6-8 minutes, or until the edges are golden brown and the cookies are bubbling slightly in the center.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 2-3 minutes. Carefully transfer the cookies to a wire rack to finish cooling and crisping up.
Repeat the process for the remaining batter, ensuring the baking sheets are cool before adding new batter drops.
Once the cookies are fully cooled and crisp, store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
1238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 633 mg | 28% | |
| Total Carbohydrate | 195.9 g | 71% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 134.7 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 275 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
