Almond Flour Lace Cookies Recipe
If you’re craving a delicate, buttery cookie that’s just a little bit fancy and insanely addictive, you’ve got to try this Almond Flour Lace Cookies Recipe. These cookies are crisp, golden, and melt in your mouth with just the perfect amount of caramelized sweetness. Trust me, once you make them, you’ll be dreaming about them long after the last cookie disappears. I can’t wait to walk you through exactly how to make these crowd-pleasers right in your own kitchen!
Why This Recipe Works
- Perfectly Crispy Texture: The almond flour caramelizes beautifully creating lacy, crisp edges and centers that almost melt in your mouth.
- Simple Ingredients, Big Flavor: Just a handful of pantry staples come together to make something truly special and elegant.
- Versatile and Customizable: You can sandwich them with Nutella, drizzle with chocolate, or enjoy plain – each way is delicious.
- Quick and Easy: The whole process takes about 30 minutes, making it great for a last-minute holiday treat or anytime you want a fuss-free fancy cookie.
Ingredients & Why They Work
This Almond Flour Lace Cookies Recipe is a wonderful example of how a few carefully chosen ingredients can create magic. The almond flour lends a delicate nuttiness and crisp texture, while butter and brown sugar bring that classic caramelized sweetness you want for lace cookies. Each ingredient plays its part, and I always recommend using the best quality you can find, especially for the almond flour and butter.
- Unsalted Butter: Adds richness and helps the cookies spread thin and crisp perfectly without turning oily.
- Light or Dark Brown Sugar: Provides deep caramel flavor and moisture balance for that lacy cracking effect.
- Almond Flour: The star ingredient – gives texture, nuttiness, and contributes to the cookie’s signature crisp finish. I like Bob’s Red Mill because it’s finely ground and consistent.
- Salt: Just a touch enhances all the sweet flavors without making the cookie salty.
- Corn Syrup or Milk: A bit of liquid is necessary for the proper texture; I usually pick corn syrup for a slightly crispier result.
- Vanilla Extract: Brings warmth and rounds out the flavor beautifully.
- Nutella or Melted Chocolate (Optional): For that mouthwatering sandwich cookie variation, plus I love the contrast of creamy filling to crispy cookie.
Make It Your Way
One of the best things about this Almond Flour Lace Cookies Recipe is how easy it is to mix and match elements to suit your taste. I love experimenting with different fillings or even adding a sprinkle of sea salt on top just before baking for a salty-sweet twist. Don’t hesitate to make this recipe your own — it’s all about enjoying the process and the delicious results!
- Nutella Sandwiches: I adore these for cozy holiday gatherings. The creamy Nutella inside gives a lovely messiness that’s absolutely worth it.
- Melted Chocolate Dip or Drizzle: For gifting, I find dipped cookies hold up better and look fancy with a drizzle of dark or white chocolate.
- Use Oat Flour: If you don’t have almond flour, oat flour works well but expect slightly different texture and flavor.
- Skip the Filling: If you’re after a lighter snack, just enjoy the cookies on their own—they’re wonderfully crisp and flavorful even plain.
Step-by-Step: How I Make Almond Flour Lace Cookies Recipe
Step 1: Melt the Butter and Combine Ingredients
Start by gently melting the butter in a medium saucepan over low heat. It’s important to use low heat to prevent the butter from browning too fast or separating. Once melted, whisk in the brown sugar, almond flour, salt, and your choice of corn syrup or milk. Keep the heat low and stir continuously for about 3-4 minutes until the sugar fully dissolves and the mixture looks smooth and shiny. If you notice the butter starting to separate from the mixture, don’t panic! Remove the pan from heat and whisk vigorously until everything blends back together. It took me a few batches to get comfortable with this step, so take your time here.
Step 2: Add Vanilla and Let the Dough Thicken
Remove the pan from heat and whisk in the vanilla extract. The dough will still be glossy and grainy – that’s normal! Let it sit for 5-10 minutes while your oven preheats to 350°F (177°C). This resting time helps the mixture thicken a bit and makes for perfectly spreadable cookies that won’t be too runny on your baking sheet.
Step 3: Scoop and Bake Your Cookies
Using a scant teaspoon (yes, just a tiny dollop!), drop the cookie batter onto parchment-lined or silicone baking mats spaced about 3 inches apart. The spacing is crucial because these cookies spread out thin and wide as they bake! Bake for 6-8 minutes until the edges turn golden brown and you see lovely bubbly spots sizzling on top. That bubbly motion is like a little cookie party happening right in your oven!
Step 4: Cool and Add Your Final Touch
Let your cookies cool completely on the baking sheets for at least 5 minutes before transferring to a wire rack. They’ll crisp up as they cool, and you want to avoid breaking them by moving them too soon. Once cooled, you can enjoy them plain, sandwich them with Nutella or melted chocolate, or drizzle chocolate on top. For the sandwich cookies, spread the filling on the bottom of one cookie and gently press another on top. If using melted chocolate, let them set in the fridge until firm—this step is a total game changer that gives you those irresistible, clean bites.
Tips from My Kitchen
- Watch the Heat: Keep your stove on low when melting butter and mixing, or the sugars can scorch and create a bitter flavor.
- Space Those Cookies Out: I learned the hard way — crowding leads to cookie clumps instead of pretty lacy circles.
- Let Them Cool Completely: It’s tempting to grab a warm cookie, but they’ll be fragile right out of the oven. Cooling builds that crisp, delicate texture I love.
- Use a Small Spoon: A teaspoon is perfect — too much dough makes thick cookies that don’t get that signature lace effect.
How to Serve Almond Flour Lace Cookies Recipe
Garnishes
I often sprinkle a tiny bit of flaky sea salt on the cookies just before baking—it gives a subtle contrast to the sweetness that’s incredible. For a festive flair, you can drizzle white or dark chocolate on top, or even dust with a little powdered sugar. When I gift these cookies, a delicate dusting of edible gold glitter makes them look like something straight out of a holiday magazine!
Side Dishes
These cookies pair beautifully with a warm cup of coffee or a mug of steamy hot chocolate. At holiday parties, I like setting out a platter with the cookies alongside spiced cider or chai tea—it’s a crowd-pleasing combo. You could also serve alongside a simple vanilla ice cream for an indulgent dessert.
Creative Ways to Present
For Christmas or special gatherings, I like stacking sandwich cookies in pretty cellophane bags tied with festive ribbons. Another fun idea is arranging them in a circular pattern around a small bowl of Nutella or melted chocolate dip for guests to enjoy. I’ve even used edible flowers and fresh mint leaves as garnishes on the presentation plate to elevate the look. These little touches always get compliments!
Make Ahead and Storage
Storing Leftovers
Once cooled, almond flour lace cookies without filling keep wonderfully in an airtight container at room temperature for up to a week. If you’ve sandwiched them with Nutella or chocolate, I recommend storing them in the fridge to keep the filling firm; they’ll last about 3 days that way. I’ve found layering them with parchment paper between keeps them from sticking together too.
Freezing
I love that you can freeze these cookies baked, either plain or sandwiched, for up to three months. I pop them in a freezer-safe container with parchment layers and thaw them overnight in the fridge when ready to eat. They maintain their crisp texture beautifully after freezing, which is a huge win for me when prepping for holiday parties ahead of time.
Reheating
If you want your lace cookies crispy warm, pop them in a preheated oven at 300°F (150°C) for 3-4 minutes. Be careful with sandwich cookies containing filling — the heat might soften the spread, so just warming plain cookies is best. This little reheating trick brings back that just-baked crispness that you’ll adore!
FAQs
-
Can I use regular flour instead of almond flour in this recipe?
Regular all-purpose flour isn’t ideal for this recipe because it won’t caramelize or spread correctly, which means your cookies won’t have that signature lacy texture. Almond flour provides the necessary nutty flavor and delicate crumb that makes these cookies shine. If you don’t have almond flour, oat flour is a better substitute, but expect a slightly different texture.
-
What’s the difference between using milk versus corn syrup?
Both milk and corn syrup provide the moisture needed to help the cookies spread and develop their lace pattern. Corn syrup tends to yield a slightly crispier cookie, which I prefer, while milk results in a similar taste but a softer texture. So pick whichever you have on hand or like best!
-
How do I prevent the butter from separating when melting?
Melting butter over low heat and stirring or whisking continuously is key. If it starts separating, immediately take the pan off the heat and whisk vigorously until it comes back together. Avoid overheating the butter or stirring too roughly, and you’ll have a smooth caramel base every time.
-
Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to the end of Step 2, then cover it tightly and refrigerate for up to 3 days. Bring it back to room temperature before scooping and baking. This makes it perfect for planning your cookie baking over a few days if life gets busy.
Final Thoughts
This Almond Flour Lace Cookies Recipe holds a special place in my kitchen because it’s the perfect balance of elegance and simplicity. Whether you’re baking for holidays, gifting to friends, or just treating yourself, these cookies never disappoint. They’re light, buttery, and satisfy that sweet craving without being overly rich. I really hope you give this recipe a go — it’s a little kitchen gem that’s sure to become a favorite in your collection, just like it did in mine!
Print
Almond Flour Lace Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 30 minutes
- Yield: 32 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These delicate Christmas lace cookies are made with almond flour, butter, and brown sugar for a crisp, caramelized treat. Perfect for holiday gifting or sharing, they can be enjoyed plain or sandwiched with Nutella or melted chocolate for extra indulgence.
Ingredients
Cookie Dough
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 2/3 cup (130g) packed light or dark brown sugar
- 3/4 cup (75g) almond flour
- 1/4 teaspoon salt
- 1 Tablespoon (15ml) light or dark corn syrup or milk
- 1 teaspoon pure vanilla extract
Optional Filling or Coating
- 1/2 cup Nutella or melted chocolate (6-8 ounces chopped semi-sweet chocolate)
Instructions
- Melt Butter and Combine Ingredients: Melt butter in a medium saucepan over low heat. Once melted, add the brown sugar, almond flour, salt, and milk or corn syrup. Cook and whisk continuously for about 4 minutes until the sugar dissolves and the mixture is fully combined, whisking vigorously if the butter starts to separate.
- Add Vanilla and Thicken: Remove the pan from heat and whisk in the vanilla extract. The mixture will be grainy and shiny. Allow the dough to sit and thicken for 5-10 minutes as the oven preheats.
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
- Shape Cookies: Drop scant teaspoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 3 inches apart to allow for spreading.
- Bake Cookies: Bake for 8 minutes until the edges are golden brown and bubbling.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a cooling rack to crisp up completely.
- Add Filling (Optional): Once cool, sandwich cookies with Nutella or melted chocolate by spreading the filling on one cookie and topping with another. Alternatively, dip or drizzle melted chocolate over cookies and allow it to set in the refrigerator or at room temperature.
- Store Cookies: Store plain cookies covered at room temperature for up to 1 week. Cookies with filling stay fresh 3 days at room temperature or 1 week refrigerated.
Notes
- Baked cookies can be frozen up to 3 months. Thaw overnight in the refrigerator before serving.
- You can prepare the dough in advance and refrigerate it for up to 3 days before baking.
- Almond flour gives the best texture and spread; oat flour is an alternative but all-purpose and coconut flour are not recommended.
- Use corn syrup or milk as the liquid; corn syrup yields slightly crispier cookies.
- For gifting or travel, use melted chocolate for sandwiching since it sets better than Nutella.
- To melt chocolate, use a double boiler or microwave in 15-second increments, stirring until smooth.
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 7 g
- Sodium: 35 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
