The name says it all for these light, delicate cookies.
Have you ever heard of Tate’s Bake Shop? Founded by Kathleen King in 2000 in Southampton, NY, Tate’s is famous for their ultra-thin and crispy cookies. They are light and lovely, but every time I have one, all I can think of are the lace cookies my best friend’s mother used to make when I was growing up. Also thin, light, and crispy, lace cookies were my childhood favorite. As an adult, I often crave them. So while I won’t deny that Tate’s cookies are yummy, my favorite thing about them is that they inspire me to make lace cookies. With their intense (and intensely delicious) caramel flavor and filigree-like texture, these treats really reign supreme.
Lace cookies have been around for a long time. Sometimes they are called Florentines, which makes them sound Italian, but these cookies were most likely invented in France in the 17th century. Food historians speculate the Italian name was in honor of the French queen Catherine de’ Medici, who was born in Florence.
Crispy yet airy, these delicate, candy-like confections almost have the texture of brittle and a supremely wonderful caramel-toffee taste. The oatmeal contributes to the lace-like texture, as well as to the cookie’s rich flavor, the foundation of which is melted butter cooked with brown sugar. Lace cookies are so addictive, so it’s great that they’re also very easy to make. A perfect cookie for holidays, desserts, or even just a sweet snack.
Perfect Lace Cookies
Even though you will be melting your butter on the stove, it’s a good idea to let it soften on the counter first. Pack your sugar well when measuring it, and remove the combined melted butter and sugar from the heat as soon as they are well mixed and smooth. Don’t forget to let this mixture cool for five minutes before adding your beaten egg and vanilla. You don’t want scrambled egg in your lace cookies! Make sure you leave enough space between the cookies on the baking sheet so they don’t spread into each other. While we suggest an 8-10 minute baking time, keep an eye on the cookies. When they are golden brown, they’re ready to come out of the oven.
FAQs & Tips
How Do I Store Leftovers?
Cooled lace cookies can be stored at room temperature in an airtight container for up to 1 week. When storing the cookies, be sure to place parchment between the layers and keep them in a cool, dry place, away from any humidity. You can also freeze lace cookies for up to 3 months in an airtight container with parchment between the layers.
Can This Recipe Be Made Gluten-Free?
It can, by using almond flour instead of all-purpose. And while oats in their natural form do not contain gluten, some can be contaminated by being processed in places where cereals containing gluten are made. Be sure to look for the “gluten-free” designation on the oatmeal package, just to be sure.
Is Brown Butter, Versus Just Melted Butter, Good In This Recipe?
It’s delicious and will give the cookies an even deeper, nuttier flavor. If you’re a pro at making brown butter, go for it. If you’re new to the process, take a quick YouTube tutorial on how to make brown butter. It’s not at all hard, but there are some tips and tricks (for example, butter can go from brown to burned in seconds if you’re not careful).
Serving Suggestions
While lace cookies are great on their own, they also make amazing partners in composed desserts. For example, you can crumble lace cookies over Brown Sugar Ice Cream, drizzle on some Caramel Sauce, and top that with Homemade Whipped Cream. Or you can make a sweet sandwich by spreading some Chocolate Whipped Cream between two lace cookies and then serving The Best Chocolate Sauce Ever on the side for dipping.
Or you can do this spectacular thing: when the cookies come out of the oven, let them cool for a minute or two. Then take the still-warm cookies and gently press them onto inverted drinking glasses to form little bowls. Leave them on the glasses for a few minutes to cool and harden. And then fill those lacy little bowls with whatever you want: Fresas Con Crema, White Chocolate Ganache, Roasted Summer Berries, or homemade Apple Pie Filling topped with No-Churn Salted Cinnamon Ice Cream and crushed Candied Pecans. The sky’s the limit!
Lace Cookies
Ingredients
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 2 1/2 tablespoons all-purpose flour
- 2 pinches kosher salt
- 1 large egg lightly beaten
- 2 1/4 teaspoons vanilla extract
- 1 1/2 cups thick-cut rolled oats
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a saucepan over medium heat, melt the butter and brown sugar together, stirring until smooth.
- Remove from heat and stir in the flour and salt until well combined.
- Let the mixture cool for about 5 minutes. Then stir in the beaten egg and vanilla extract.
- Mix in the rolled oats until evenly combined.
- Place 1 tablespoon of batter on the baking sheet, ensuring there is at least 2 inches of space between each cookie. Use the back of a spoon to flatten each one into a thin circle.
- Bake for 8 to 10 minutes, until the edges are golden brown.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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