Light and Lovely Lace Cookies
Delicate, crisp, and irresistibly golden, these Light and Lovely Lace Cookies are the perfect treat for any occasion. Made with a luscious combination of butter, brown sugar, and a touch of almond flour, these thin cookies spread beautifully as they bake, creating a delightful lacy texture that's both light and crunchy. A hint of vanilla enhances their rich, caramel-like flavor, while their versatility allows them to be shaped into cones or cylinders for an elegant presentation. Ready in just 25 minutes, these cookies are as impressive as they are simple to make, making them a go-to recipe for anyone seeking the perfect balance of sophistication and ease. Ideal for gifting, holiday trays, or a refined teatime snack, these lace cookies are a must-try for lovers of delicate pastries.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 150 grams light brown sugar
- 25 grams granulated sugar
- 30 milliliters light corn syrup
- 50 grams all-purpose flour
- 45 grams almond flour
- 5 milliliters vanilla extract
- 1 gram salt
Instructions
Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, add the light brown sugar, granulated sugar, and light corn syrup. Stir until the mixture is smooth and starts to bubble slightly. Remove from heat and let it cool for 5 minutes.
In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
Slowly add the flour mixture to the cooled butter mixture, stirring constantly to avoid lumps. Once combined, mix in the vanilla extract.
Using a teaspoon, drop small amounts of the batter onto the prepared baking sheets, spacing them about 7.5 cm (3 inches) apart as the cookies will spread significantly while baking.
Bake one sheet at a time in the preheated oven for 8-10 minutes, or until the cookies are golden brown and lacy in appearance. Keep an eye on them, as they can go from perfect to overbaked quickly.
Allow the cookies to cool on the baking sheet for 2 minutes, then carefully transfer them to a wire rack to cool completely. If you wish to shape the cookies (e.g., into cones or cylinders), do so while they are still warm and pliable.
Store cooled cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
84 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 18 mg | 1% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 8.4 g | ||
| Protein | 0.7 g | 1% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 26 mg | 1% | |
*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.
