These delicate Lace Cookies are a unique treat to indulge in! Light and crispy, everyone will love the buttery caramel flavor. This recipe makes a large batch, perfect for cookie exchanges or parties!Jump to Recipe
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Every year for Christmas Eve my family makes a menu featuring very specific traditional foods. These are probably my favorite item, or at least in the top 3. It just occurred to me this year that these cookies do not only need to be relegated to the holiday season, I can enjoy them any time of year!
Lace cookies get their name from their ultra thin, delicate structure, and the holes that appear in the cookies that resemble lace. I like to call them ‘diet cookies’ because they’re so thin it’s like you’re not even eating a real cookie!
How Do I Make Lace Cookies?
Making the dough for these cookies is really easy. You can mix everything in one bowl, which means less dishes! YAY! The difficult part is making sure they’re baked the perfect amount of time, but I’ll get to that later.
First off, get all your ingredients ready. You’ll need butter, sugar, an egg, oats, flour, baking powder, and salt. You can begin preheating your oven to 375 degrees Fahrenheit at this time.
In a medium sized glass mixing bowl, melt the butter. You can do this in the microwave, starting off with 30 seconds and adding more time as needed. If you prefer not to use a microwave (or don’t have one) you can melt the butter in your oven; or rest the bowl atop a pot with boiling water, just make sure the water doesn’t touch the bowl.
Once the butter is melted, mix the sugar into the butter.
Next, beat in the egg until thoroughly combined.
Here’s the ‘one bowl’ part. Usually cookie recipes have you mix the wet and dry ingredients separately before combining them but I’ve always skipped that step. Add the oats to the bowl and evenly sprinkle the flour, baking powder, and salt over the top of the oats.
Stir well until all of the ingredients are combined.
Now you’re ready to get baking! Line a cookie sheet with foil. If you don’t have foil you can use parchment paper, although it’s not ideal. I’ve tried using both and I get better and more consistent results with foil, but parchment paper will work in a pinch.
Place small teaspoons of dough on the foil leaving plenty of room between each cookie; this dough seriously spreads out.
Put the cookies in the oven and bake for about 8-10 minutes. Start watching closely at 7 minutes, and take them out once they begin to brown. These cookies go from cooked perfectly to burned QUICKLY! I have burned way too many of these by getting distracted for just a second.
After you carefully remove them from the oven, transfer the foil from the cookie sheet to your counter for the cookies to cool. They’ll be soft at first, and will harden as they cool.
Once the cookies have cooled, the foil will peel off easily. The best way to do this is to lift the cookie you want to remove and gently smooth your finger under the cookie while pulling the foil down. These cookies are delicate so be careful! Think of it as peeling the foil away from the cookie as opposed to lifting the cookie from the foil.
If your cookies are sticking to the foil it means they were not cooked long enough.
How Long Do The Cookies Last?
Due to their delicate nature and crispiness, these cookies are best served as soon as possible. When stored in an airtight container they’ll remain crisp for two days. The flavor will still be amazing for a couple more days after that but they’ll start to get softer and lose the ideal texture.
The batch makes a TON of cookies, so if I am not going to be passing them all out on the same day I will freeze or refrigerate the dough until I’m ready to make more. The dough can be refrigerated for up to 3 days, or frozen for 3 months. Just make sure it’s sealed well!
- 1/2 Cup Butter Melted
- 1 Cup Sugar
- 1 Egg
- 1 Cup Oats
- 3 Tablespoons Flour
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon salt
- In a glass mixing bowl, melt the butter.
- Mix the sugar into the melted butter.
- Beat and mix in the egg.
- Add the oats to the bowl and sprinkle the flour, baking powder, and salt over the top of the oats.
- Stir well until all ingredients are combined.
- Preheat your oven to 375 degrees Fahrenheit.
- Line a cookie sheet with foil.
- Place small teaspoons of dough on the foil, leaving plenty of room, it will spread!
- Bake the cookies for about 8-10 minutes, just as they begin to brown evenly.
- Carefully remove from the oven and transfer the foil from the cookie sheet, let the cookies cool on the foil.
- Once the cookies have cooled, the foil will peel off easily.
- Cookies can be stored in an airtight container for 2-3 days.
- If the cookies stick to the foil they were not cooked long enough.
- These will go from perfect to burned FAST, so keep a close eye on them!
- If you’re not going to eat or share the cookies within a day or two, you can refrigerate the dough for 3 days or freeze for up to 3 months.