Jeweled Lace Cookies
Delicate, crispy, and utterly dazzling, Jeweled Lace Cookies are as beautiful as they are delicious. These golden cookies are studded with vibrant chopped dried fruits like apricots, cranberries, or cherries, and crunchy toasted nuts such as almonds or pistachios, creating a jewel-like appearance. The buttery, caramel-like base—sweetened with light brown sugar and corn syrup—spreads thinly as it bakes, creating a lacy texture that melts in your mouth. For an elegant finishing touch, a drizzle of semi-sweet chocolate adds a hint of indulgence. Simple to make yet strikingly elegant, these cookies are perfect for holiday cookie trays, afternoon tea, or as a sweet edible gift. With just 20 minutes of prep time and customizable mix-ins, Jeweled Lace Cookies are a show-stopping treat that's as versatile as it is crowd-pleasing.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 0.5 cup Light brown sugar
- 2 tablespoons Light corn syrup
- 0.25 cup All-purpose flour
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped dried fruit (e.g., apricots, cranberries, or cherries)
- 0.5 cup Chopped toasted nuts (e.g., almonds, pecans, or pistachios)
- 3 ounces Semi-sweet chocolate (optional, for drizzle)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium saucepan over medium heat, melt the butter, light brown sugar, and light corn syrup together, stirring constantly until the mixture is smooth and begins to bubble around the edges.
Remove the saucepan from heat and stir in the all-purpose flour, salt, and vanilla extract until fully combined and smooth.
Gently fold in the chopped dried fruit and toasted nuts until evenly distributed throughout the mixture.
Using a teaspoon or a small cookie scoop, drop small spoonfuls of the dough onto the prepared baking sheets, spacing them at least 3 inches apart (the dough spreads significantly during baking).
Bake one sheet at a time in the preheated oven for 7-10 minutes, or until the cookies are golden brown and bubbly. Keep a close eye on them as they can burn quickly.
Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack to cool completely. Repeat the process with the remaining dough.
For an optional chocolate drizzle, melt the semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Drizzle the melted chocolate over the cooled cookies using a fork or piping bag.
Let the chocolate set at room temperature for about 15 minutes or in the refrigerator for 5 minutes before serving.
Store the cookies in an airtight container at room temperature for up to 5 days. Line layers with parchment paper to prevent sticking.
Nutrition Facts
Calories |
2242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 674 mg | 29% | |
| Total Carbohydrate | 277.2 g | 101% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 221.2 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1488 mg | 32% | |
*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.
