Lace cookies are simple to make but rich in sweetness and flavor. Check out our easy-to-follow recipe and bake up a batch this weekend!
When you just want a really quick cookie that takes almost no time to bake, these 3-ingredient cookies are just the thing!
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3-Ingredient Cookies
For this week’s dessert, I actually turned to my older sister’s recipe for lace cookies. I remember how her after-school ritual would include baking half a batch and sharing them with me while we completed ourhomework.
The best thing about these cookies is that they only need 3 easy ingredients. Plus, they are just a ton of fun to make! In fact, they are just as fun to make as chocolate chip muffins.
Have a bit more time and want to try a fun variation on this recipe? Make our oatmeal lace cookies too!
All of the exact steps are in the printable recipe card at the bottom of this post. First, I have some additional tips I want to share.
Line The Baking Sheets With Parchment Paper
If you line the baking sheets with parchment paper, clean-up is a breeze! Plus, it prevents the cookies from sticking to the pan.
How To Tell When Cookies Are Done
You’ll be able to tell the lace cookies are finished baking when they turn a nice golden brown color – just like in my photos.
Let Them Cool Completely
Before you try to take them off the baking sheet, let them cool completely. This is another benefit of using parchment paper. I like to pick up the parchment paper – with the cookies still on it – and move it to the counter. This lets the cookies cool off without me breaking them on accident.
Store Cookies At Room Temperature
The best way to store the cookies is at room temperature, so I keep them on the countertop in a sealed container.
When you store the cookies, place a sheet of parchment paper in between each one. This way, they won’t stick to each other.
These cookies are very sticky, so anything you can do to keep them separated is a good idea.
Have you ever had lace cookies before? What’s your secret to getting them ooey, gooey, and chewy? Let us know in the comments below!
All-purpose flour isn't ideal because the cookies will not spread or caramelize. Some readers have used coconut flour, but note that the taste and texture is off. I strongly recommend almond flour. Either 1 Tablespoon of milk or corn syrup works in this lace cookie recipe.
Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.
Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.
Your cookies won't properly spread if your oven temperature is too high; the edges of your cookies will cook faster than the middle before they have a chance to spread properly. To avoid this issue altogether, always double-check the temperature setting on your oven before beginning any cookie-making sessions.
Softened butter and melted butter are not the same. Using melted butter will change the texture of whatever you're baking. If you only want the butter to soften for spreading, microwave it on the Defrost setting (30%) in 5-second increments until it's softened as desired.
Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.
Using too much flour will make your cookies too cakey, so try reducing the flour amount by two tablespoons. Avoid using cake flour instead; try a mix of all-purpose flour and bread flour for a more dense and chewy texture. Using too much baking powder. According to the science geeks at Serious Eats—we love you!
Bake at 375 degrees F until golden and tender, 12 to 15 minutes. For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes.
Milk – A splash of milk added to the dough also helps to create flatter cookies by adding more moisture to the dough, so it spreads faster in the oven. Baking soda – Make sure your baking soda is FRESH for this recipe. It's critical to the spread and browning of these cookies which gives them their crispy thin texture.
GRANDMA'S® cookies offer a delicious variety of homemade memories. With flavors like chocolate, peanut butter and lemon pie, every GRANDMA'S treat is baked with love to transport you to your happy place with every bite.
Our classic shortbread cookies are scrumptiously covered in our irresistible pink and white frosting and tossed with sprinkles. The iconic shapes include lions, elephants, camels, rhinos, hippos, cows, and pigs.
To encourage a good spread during baking, you may want to try using warm cookie dough instead of refrigerating it. Refrigeration causes the fats in the dough to solidify (especially the butter), which is usually a good thing, but if it solidifies too much, it can slow down the spreading process.
Oven temperatures are a crucial factor in baking. If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.
The easiest way to "turn down the volume" on spread in a cookie dough is to decrease the amount of sugar relative to the flour, as sugar is one of the primary factors governing spread in a cookie dough. With that change alone, most drop cookies will spread less as they bake, keeping the finished product nice and thick.
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