lace cookies

These crunchy, nutty, chocolatey homemade lace cookies, put a spin on a classic with chopped pistachios and dark chocolate. Try to eat just one.

Homemade Pistachio Lace Cookies

pistachios

all purpose flour

butter

brown sugar

honey

cream

salt

vanilla

dark chocolate, chopped into small pieces

Line two baking sheets with parchment paper and preheat the oven to 350°F

Place pistachios in a food processor or blender and pulse until very finely chopped. Set aside.

 In a small sauce pan, melt the butter, sugar, honey and cream together until the sugar dissolves. Take off the heat and stir in the salt and vanilla. Mix in the chopped pistachios and flour and let sit. The batter will thicken up as it sits, so don&#8217;t worry if it&#8217;s thin.

Using a teaspoon measure scoop out level teaspoons 3 inches apart on prepared baking sheets. The cookies will spread a LOT as they bake. Place cookies in oven and bake for about 7 minutes or until the edges are just golden brown and the cookies are bubbling (this is creating that iconic lace pattern). Finish baking cookies and let them cool entirely.

In a double boiler melt the chopped chocolate, constantly whisking until the chocolate is completely melted. Using an offset spatula, spread the back of the lace cookies (the flat side) with a thin layer of chocolate. Set face side down to let the chocolate set. Some chocolate will seep through the holes onto the front side&#8211;that&#8217;s what you want.

After the chocolate has set, store in a sealed container at room temperature for 7 days or in the freezer for up to 3 months.

The cookies came out really nice once I perfected the timing.  Its important not to let the edges get any more than just golden... I overcooked the first pan and they tasted like burnt sugar.  5 1/2 minutes seemed the right time for my oven.  Also, the recipe says it yields 20 cookies, but one batch made 48.  I baked 8 cookies per pan, rounded teaspoonfuls.  Seemed right, although a few got a bit large.  Thank you for the unique recipe!

This is a great recipe! I used [toasted] hazelnuts and almonds, and I also sandwiched two cookies together because I wanted to recreate the Trader Joe's lacey cookies. For the first 5 minutes in the oven the globs of dough didn't seem like they would spread at all, but then in the span of a few minutes they spread significantly - so definitely leave enough room. Many of mine melded into each other, so if that happens let them cool for ~2-3 minutes and use a sharp knife to make separations (this didn't work when I tried it with them right out of the oven). The dough comes together really quickly and doesn't feel as laborious as cookies, but what took a long time is baking them in batches and spreading the chocolate. Very worth it though!!

Sweet, snappy, brittle Lace Cookies are surprisingly simple to make! These thin and crispy cookies taste like a cookie/candy hybrid. Bet you can&#x27;t eat just one!Be sure to check out the recipe VIDEO!

Lace Cookies

unsalted butter

light brown sugar (firmly packed (100 grams))

sugar (50 grams)

corn syrup (60 milliliters)

vanilla extract

all-purpose flour (31 grams)

almonds¹ (90 grams)

Preheat oven to 350F and line cookie sheet with parchment paper.

In a medium-sized saucepan, combine butter, sugars, and corn syrup.

Cook over medium heat, stirring contantly, until sugar has melted and mixture just begins to boil.

Once boiling, remove from heat and stir in vanilla extract, salt, flour, and finely chopped almonds, stirring until completely combined.

Allow to cool for five minutes, then drop by 1 ½ teaspoon onto prepared cookie sheet, spacing cookies at least several inches apart (cookies will spread quite a bit in the oven, so give them some space!).

Bake on 350F for 9 minutes, rotating halfway through baking. You can usually tell the cookies are finished baking when they stop bubbling and are a light golden brown in color. Keep an eye on them because they can burn quickly.

Allow cookies to cool completely on baking sheet. They won&#x27;t be crisp until cooled.

Keep in mind that the lace cookie batter/dough will thicken as it cools, that is completely fine and won’t affect the outcome of the cookies.

https://www.youtube.com/watch?v=eman_fB_Cw4

These old-fashioned lace cookies may look unassuming, but trust me when I tell you how incredibly addictive they are!
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓

RECIPE: https://sugarspunrun.com/lace-cookies/

DISCLAIMER: As an Amazon Associate I earn from qualifying purchases from the links below.
Cookie Sheets (Affiliate Link): https://amzn.to/2PwWNZO
Sauce pan (Affiliate Link): https://amzn.to/2UoVXyk

Ingredients
4 Tablespoons unsalted butter
1/2 cup light brown sugar firmly packed (100g)
1/4 cup granulated sugar 50g
1/4 cup light corn syrup 60ml
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup all-purpose flour 31g
2/3 cup finely chopped almonds¹ 90g

Instructions
Preheat oven to 350F and line cookie sheet with parchment paper.
In a medium-sized saucepan, combine butter, sugars, and corn syrup.
Cook over medium heat, stirring constantly, until sugar has melted and mixture just begins to boil.
Once boiling, remove from heat and stir in vanilla extract, salt, flour, and finely chopped almonds, stirring until completely combined.
Allow to cool for five minutes, then drop by 1 ½ teaspoon onto prepared cookie sheet, spacing cookies at least several inches apart (cookies will spread quite a bit in the oven, so give them some space!).
Bake on 350F for 9 minutes, rotating halfway through baking. You can usually tell the cookies are finished baking when they stop bubbling and are a light golden brown in color. Keep an eye on them because they can burn quickly.
Allow cookies to cool completely on baking sheet. They won't be crisp until cooled.
Keep in mind that the lace cookie batter/dough will thicken as it cools, that is completely fine and won’t affect the outcome of the cookies.

Facebook: https://www.facebook.com/Sugarspunrun/
Instagram: https://www.instagram.com/sugarspun_sam/
Pinterest: https://www.pinterest.com/source/suga...
Email List: https://sugarspunrun.com/subscribe/

How To Make Lace Cookies

Oatmeal Lace Cookies are thin, crisp, delicate and buttery cookies. This lace cookies recipe is a family favorite.

Oatmeal Lace Cookies Recipe

brown sugar (packed)

oats

all-purpose flour

egg (lightly beaten)

Preheat oven to 375º F. Line baking sheets with parchment paper or silicon baking mats. Set aside.

Heat butter and brown sugar in a 2-quart saucepan over medium heat, stirring frequently with a wooden or silicon spoon, until butter has melted and mixture is smooth. Stir in oats, flour, salt, egg, and vanilla.

Drop cookie batter by the teaspoon onto prepared baking sheets, leaving at least 2 inches between each cookie to allow them to spread.

Bake for 5 -7 minutes, watching closely to prevent them from over-baking. The lace cookies should be golden brown.

Allow to cool on the cookie sheet for 30 seconds and remove onto racks to cool completely.

Store in an airtight container.

These thin and crispy Lace Cookies are a quick and easy treat made with just 7 ingredients. They're sweet, buttery caramels in crispy cookie form!

tbsp (84 grams) unsalted butter

(150 grams) packed brown sugar

tbsp milk

tsp vanilla extract

(43 grams) all-purpose flour

almond flour

tsp salt

Preheat oven to 350°F and line a cookie sheet with parchment paper or silicone baking mats.

In a medium-sized saucepan, combine butter, brown sugar and milk. Cook over low heat, stirring regularly, until butter and sugar have melted.

Once butter and sugar are melted, turn heat up to medium and cook mixture just until it begins to boil.

Remove from heat and add vanilla extract, flours and salt, stirring until completely combined.

Allow to cool for about 5 minutes, then drop by 1 1/2 teaspoons (half a tablespoon) onto prepared cookie sheet. Space cookies about 2-3 inches apart. The cookies will spread quite a bit in the oven. The cookie dough mixture will thicken as it cools, but that won&#8217;t affect the outcome of the cookies.

Bake for 7-10 minutes, or until the cookies are golden in color. Keep an eye on them towards the end of baking because they can burn quickly.

Allow cookies to cool for 3-4 minutes or until they are firm enough to move, then transfer to a cooling rack to finish cooling.

Hi, 
How much is 6 tbsps butter in grams ? 
Also can you put a video of dropping the cookies it will be easier to understand if possible 

Thanks 
Mayanka 

Great recipe to have on hand when emergency cookie requests are made by grands! Are these also able to be rolled up and then cooled in order to make a cigar shape to dip?

So a few things... 
1. I LOVED the taste of this batter! 
2. I used Anthony's unblanched almond flour. Do not recommend doing this. Lol super hard to tell when they were golden brown, and it gave it a mealy texture (which I didn't mind! It got me thinking of russian tea cakes.....) but I don't think that texture was intended in this recipe. 
3. I also used coconut milk, instead of regular. Not sure if that could have contributed to the following issues I had. 🤔
4. I just greased the pan with spray grease, like Pam. First pan I think was in the oven a little too long, and not greased enough. They ended up being a little too crunchy, and stuck horribly! And I only let them cool about 3 minutes before trying to move. 
5. Second and third pan, I heavily greased, and didn't bake as long. They still stuck, but not as bad. When I tried to transfer them, they ended up looking kind of scrunched. Lol   I also may have greased them a little too much, as I could taste the Pam. 😂  

Sooo...I'm guessing the parchment paper or silicone mat recommended, is a necessity for this. Lol 
I would definitely try these again, using blanched almond flour, and parchment paper!!

Yes, because of the nature of these cookies, you'll need something nonstick, like parchment paper or a silicone mat.

Really taste and texture great. Mine just came out very buttery (greasy) on the bottoms, which is why I didn't end up coating them with chocolate, like I wanted to. Is this normal? Can I use less butter in the recipe?

The have become "crack" cookies with my family and friends. Making these for the 3rd time since the holidays.

This recipe for Florentines yields delicately lacy, crisp cookies with a nutty caramel flavor and a hint of vanilla. A little dark chocolate is the perfect finishing touch. And if you've tried to make these cookies and had problems, I am going to show you exactly how to fix them!

Florentines Recipe

almonds

pecans (or

sugar

heavy cream

corn syrup

Water (as necessary to “save” the batter)

chocolate (or any type of chocolate you like)

Position a rack in the center of the oven. Preheat the oven to 350F. Line 2 large baking trays with silicone baking mats or parchment paper.

Add the almonds and pecans to a food processor and pulse until finely chopped, but not pasty.

Stir together the finely chopped nuts, flour, and salt in a large bowl. Set aside for now.

Add the sugar, cream, corn syrup, and butter to a medium saucepan over medium heat. Stir occasionally until the sugar is dissolved. Once it comes to a rolling boil, let it boil for 1 minute. Turn off the heat and stir in the vanilla.

Pour the liquid sugar mixture into the dry almond mixture and stir just to combine.

Set aside until the batter is cool enough to handle. (At this point, I needed to add boiling water so the batter took on a “Cream of Wheat consistency”. The amount of water needed will vary, so you have to use a bit of finesse; see the photos in the post above for guidance.)

Use a 1/2-teaspoon scoop to measure out the batter. Roll each into a ball and flatten it slightly. Arrange the flattened batter balls on the prepared baking sheets. (I bake 15 cookies on each half sheet pan.)

Bake the cookies 1 tray at a time until they’re thin and golden brown, about 8 to 10 minutes, rotating the tray after 5 minutes.

Once the cookies are out of the oven, let them cool completely before using a thin metal spatula to remove them.

Continue cooking the batter this way until all the cookies are baked.

When the cookies are cooled, melt the chocolate.

Sandwich 2 cookies together with a thin smear of chocolate in the center. Don’t use too much chocolate or it will ooze out of the holes in the cookies.

Let the chocolate set before serving or storing these cookies.

These Dark Chocolate Almond Lacey Cookies are easy, crunchy, &amp; delicious! Dark chocolate slathered between two thin, crunchy cookies for a sweet treat.

Dark Chocolate Almond Lacey Cookies

white sugar

unsalted butter, room temperature

chocolate chips

Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.

Pulse the almonds in a food processor until finely chopped. In a separate bowl stir together the nuts, flour, and salt in a large bowl.

Combine the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is dissolved. Boil for 1 minute. Remove from heat and stir in the vanilla, then pour into almond mixture and stir to combine. Place in the refrigerator to cool, about 30 minutes.

Scoop rounded teaspoons (they should be itty bitty!) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.

Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, about 10 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter.

Melt chocolate in a microwave proof bowl for 30 seconds. Stir. Repeat until the chocolate is fully melted. Pair up cookies of equal size. Spread chocolate onto one cookie and press carefully together with another cookie. Repeat with remaining cookie pairs. Let cool, and store in an airtight container.

I was just introduced to Trader Joe's lacey cookie with Dark Chocolate and Almonds. I cannot wait to try your recipe. I have all of the ingredients ordered! I'm so excited! I'm going to give it a five because of the simplicity of this recipe .

The cookies were much easier to make than I anticipated and turned out beautifully. My family loved them and I will definitely make them again.

These cookies are very good. You were not understating the size of the dough ball. First batch was like a cookie apocalypse. Those after were manageable,  a tad messy but worth it.

Coconut Thins! If you like crisp, caramel, coconut and sweet then these little treats are for you! They&#x27;re absolutely delicious and will store for up to a week if you wish to make ahead. They also make lovely gifts too! Nice easy recipe using regular ingredients

Coconut Thins

g butter

Brown sugar

Tablespoons golden or corn syrup

6 1/2 Tablespoons plain flour, AP

lemon juice

Tablespoons Shredded Coconut

Preheat the oven to 180C / 350F /...

Preheat the oven to 180C / 350F / Gas 4. Line two baking trays with baking parchment.

Add butter, sugar and syrup into a small,...

Add butter, sugar and syrup into a small, heavy-based pan.

Heat gently until the butter has melted and...

Heat gently until the butter has melted and the sugar has dissolved. This will take about 10 minutes over a low heat. Don’t let the mixture boil as it may crystalise.

Leave the mixture to cool slightly, about 2-3...

Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour. Pour in the lemon juice and stir well to mix thoroughly.

Drop four teaspoonfuls of the mixture onto each...

Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10 cm / 4 in apart then sprinkle a small amount of coconut on to each drop.

Bake in the pre-heated oven for about 10-15...

Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacey and is a dark golden colour. Once baked, quickly remove from the oven and sprinkle a very small amount coconut over the cookies. Leave them on the baking tray until they firm up and then transfer to a cooling rack.

When they are completely cool, they will be...

When they are completely cool, they will be brittle and can break easily, so be gentle with them! Store in an air tight container of decorate the tops to your liking if you wish to.

https://mediavine-res.cloudinary.com/video/upload/o7l9nyo5rmcf65wd05rx.mp4

Coconut Thins! If you like crisp, caramel,coconut and sweet then these little treats are for you! They're absolutely delicious and will store for up to a week if you wish to make ahead. They also make lovely gifts too! Nice easy recipe using regular ingredients

Salted Caramel Lace Cookies

brown sugar, packed

cinnamon

Sprinkle of flake salt,

Line your baking pan with parchment paper and...

Line your baking pan with parchment paper and preheat your oven to 350 degrees.

Add your butter to a saucepan on medium...

Add your butter to a saucepan on medium heat.

While your butter in melting, mix together your...

While your butter in melting, mix together your brown sugar, cinnamon, salt and almond flour in a small mixing bowl.

Once your butter has melted, add the light...

Once your butter has melted, add the light corn syrup to pan and then whisk in the bowl of your mixed dry ingredients.

Stir continuously for about 2 minutes until the...

Stir continuously for about 2 minutes until the sugar partially dissolves.

Remove the saucepan from the heat. The consistency...

Remove the saucepan from the heat. The consistency of your dough will look granular and like a thick batter vs. a dough.

Scoop a small teaspoon ball on to your...

Scoop a small teaspoon ball on to your prepared cookie sheet, about 2-3 inches apart. On a small cookie sheet it will fit about six cookies and on a large cookie sheet you’ll be able to fit eight or nine.

Bake the cookies until the edges turn golden...

Bake the cookies until the edges turn golden brown and the centers completely spread. It will take about 6-7 minutes. Watch you first batch closely, they cook fast!

Upon removing them from the oven, slide the...

Upon removing them from the oven, slide the parchment paper off of the hot pan. Immediately sprinkle them with flaked sea salt and let cool for at least 5 minutes until the cookies start to firm up.

Made from only 6 ingredients, these lace cookies are ready in 30 minutes and they taste like sweet brown butter and caramel. Sandwich with a little chocolate for an extra special treat. Everyone loves these and they're gluten free too!

Easy Lace Cookies

(115 grams; 1 stick) unsalted butter

(130 grams) packed light or dark brown sugar

(75 grams) almond flour

Tablespoon (15 milliliters) light or dark corn syrup

Nutella or melted chocolate (see note)

Melt butter in a medium saucepan on low heat. Once melted, add the brown sugar, almond flour, salt, and milk/corn syrup. Cook and whisk until sugar has dissolved and ingredients are completely combined, around 3-4 minutes. (Note: If melted butter is separating from the mixture, remove the pan from heat and vigorously whisk until it is all combined again. It will eventually come back together.)

Remove from heat and whisk in vanilla extract. Mixture will be grainy and shiny. Allow cookie dough to sit and thicken for about 5-10 minutes as the oven preheats. The mixture will thicken as it cools down.

Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.

Drop scant teaspoonfuls (1 scant teaspoon of mixture per cookie, not Tablespoon) 3 inches apart onto prepared baking sheets. Bake for 6-8 minutes until golden brown around the edges. The edges and centers will sizzle and bubble as the cookies bake!

Allow cookies to cool for 5 full minutes on the baking sheets before transferring to a rack to cool completely. Cookies dry and crisp up as they cool.

Once cool, enjoy cookies or sandwich with Nutella or melted chocolate. To sandwich, spread either Nutella or melted chocolate onto the bottom of one cooled cookie and sandwich with another. See recipe note if using chocolate.

Cookies without Nutella/chocolate filling will stay fresh covered at room temperature for 1 week. Cookies with Nutella/chocolate will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.

Loves these cookies, always a hit.  I use Lyles Golden Syrup in place of corn syrup and they come out great.  Only takes 5 minutes in the oven.  Prefer melted chocolate chips for the filling.  Easy recipe.

These are beyond easy to make and I’m so happy they’re gluten free. I used betterine butter to make them dairy free and they came out perfecto. Thanks for the recipe!

I conducted an experiment and baked these on a silicone baking mat, parchment and nonstick aluminum foil. This recipe should only be made on silicone baking mats. There was excessive spreading on foil and parchment but especially on parchment. If you make these cookies, you must use a silicone baking mat because they had the perfect amt of spreading. If you want to use foil or parchment you need to tweak the recipe by reducing the butter or adding more almond flour to avoid excessive spreading. With that said, these cookies were delicious! I made them into sandwich cookies using melted semi-sweet chocolate chips.

I followed the recipe exactly and the first tray spread out really thin and was too dark. They are extremely greasy and so thin and crisp that they crumbly. I ended up adding 1/4 more almond flour and 2 tbs of regular flour which helped make them a little more substantial. I melted milk chocolate chips and made sandwich cookies. They are delicious!

I used Betterine Butter and corn syrup. Dairy free and perfect!

This recipe is quick and easy and delicious. The only drawback is they seem a bit oily so I store them between paper towels to absorb excess oil.

Fabulous recipe. Easy to do and tastes amazing! Reminds me of a stroopwaffle. Question… what is the best way to store these? Can they be refrigerated or frozen? I put parchment paper between so far but not sure if they should be stored at room temp or fridge. Thanks!

My first batch of cookies are bendable?  Did I not bake long enough?  They won't go to waste,  they taste great!

Sorry, but I just trying to make this and after mixed up brown sugar , corn sylup etc.....put this on silicon pad and bake, but totally disaster here. I threw it away whole thing.
I was noticed that from put this on baking sheet , it was already kind a stiff.
And 5 min , I was checking , still like 1 teaspoon balls !
I don't know what did I wrong......
So sad.

I made these today and used maple syrup instead of corn syrup. They are perfect! So easy to make and they look and taste so good. I’m baking about 13 different cookies for an engagement party and the bride to be is gluten intolerant. These cookies will give her a tasty alternative.  I love all of Sally’s recipes.

These cookies were relatively easy to make and turned out great! I did find them quite sweet on their own or with semi-sweet chocolate (for my taste) so I tried sandwitching them with a darker chocolate (bakers brand 70% cacao) and the result was delicious.

I’m a very experienced at home baker and this recipe was terrible! I’m extremely disappointed because I followed it word for word and wound up wasting ingredients as I had to throw the whole thing away. The cookies didn’t spread at all  and we’re extremely oily. If you’re looking for a legit lace cookie recipe use the Food Wishes recipe by Chef John. I made that one immediately after this failure and it worked fabulously. I was looking for a way to use my almond flour and this was just a lumpy oily mess. Save yourself the trouble and use chef johns recipe - trust me!

This was easy and delicious. I was hesitant because some of the commenters didn't turn out but I was also desperate for a gluten free recipe to bring to a get together. I followed it precisely and they were lovely. I will say that I tried melting chocolate but it proved to be too messy for me and I kept breaking the cookies.
we had the lace cookies with vanilla ice cream and they were a hit.
Thank you!

A few of the posts made me think twice about trying this recipe. However, I tried it as instructed, with the exception of using maple syrup as I had neither corn syrup nor milk available. They turned out delicious and I will be making them again. I did add the melted dark chocolate and made sandwich cookies. Dangerously good!

I just finished making these, they are amazing. I used the weight measurements and I’m glad I did. I started measuring with measuring cups before I noticed you had the weights also in the recipe. I would have ended up with almost 1/4 cup to much brown sugar and just a bit to much almond flour. ( I never have understood about packed brown sugar so I think I tend to overpack) I am super glad I read the comments before I baked these, because even though your recipe was right on it just didn’t look right only using a teaspoon of the dough so I was tempted to use a Tablespoon. Boy, that would’ve made quite the mess! I do have 1 question though. Is there a reason why we wait to add vanilla after it’s off of the heat, and not when your mixing everything else in?  I’ve been curious about other recipes I’ve seen and though I would ask. Thanks for this recipe! I think it will become a favorite!

Really lovely flavor and texture but mine came out really greasy.  I even weighed the butter instead of just using a measuring cup.  I used Irish butter, which I think has a higher fat content than "regular" unsalted butter.  I also used Krusteaz almond flower. I did not do the Nutella.  Any suggestions to make them less greasy?

I really love these just plain, but I was thinking about doing some sandwich ones- but mine are so many shapes:( I use a teaspoon and level it, but i have to rubber spatula it from the teaspoon, and the blobs are all different shapes, so then they all spread differently:( I was thinking muffin cups, maybe?

These cookies are so simple and so delicious! I love them with melted dark chocolate in between- the result is like a chocolately toffee! I baked mine for 7 minutes and they were perfectly golden brown. Always a hit!! You have great recipes, Sally! Thank you for sharing with us!

With simple ingredients and a few minutes, create these deliciously delicate lace cookies. They are perfectly crisp and crunchy!

Lace Cookies Recipe

cooking spray

egg (beaten)

quick cooking oats

baking powder

Preheat the oven to 350°F.

Line a baking sheet with parchment paper and set aside.

Melt butter in a microwave-safe bowl. Add sugar and stir until combined. Add beaten egg and mix well.

Stir in oats, flour, vanilla, salt, and baking powder. Mix until combined.

Drop teaspoonfuls of dough onto the prepared baking sheet leaving space for the cookies to spread (we put 6 cookies on a sheet).

Bake for 8-9 minutes, or until the edges of the cookies are browned.

Let cool completely before removing from parchment paper.

Small Batch Lace Cookies - delicate, crispy oatmeal cookies that are easy to make and absolutely delicious. A holiday favorite, this recipe makes 4-5 large, thin cookies perfect for sharing or enjoying on your own.

Top 12 lace cookies recipes from across the web

The most viewed lace cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Pistachio Lace Cookies

Lace Cookies

Oatmeal Lace Cookies Recipe

Lace Cookies

Florentines Recipe

Dark Chocolate Almond Lacey Cookies

Coconut Thins

Salted Caramel Lace Cookies

Dark Chocolate Almond Lacey Cookies

Easy Lace Cookies

Lace Cookies Recipe

Small Batch Lace Cookies

Top 12 lace cookies recipes from across the web

The most viewed lace cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Pistachio Lace Cookies

Lace Cookies

Oatmeal Lace Cookies Recipe

Lace Cookies

Florentines Recipe

Dark Chocolate Almond Lacey Cookies

Coconut Thins

Salted Caramel Lace Cookies

Dark Chocolate Almond Lacey Cookies

Easy Lace Cookies

Lace Cookies Recipe

Small Batch Lace Cookies

The most viewed lace cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine