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It doesn’t get much better than crispy, caramelized cookies with a melted chocolate filling! These lace cookies are super easy to make and just what you need to satisfy your sweet tooth.
Cookies come in so many different shapes and sizes, and I love them all! If you’re looking for some fun new cookie recipes to try, here are a few of my favorites: clothespin cookies, Mexican wedding cookies, and homemade Milano cookies!
Chocolate Lace Cookies
I absolutely adore old-fashioned cookies, and these lace cookies (also known as Florentines) have quickly become one of my all-time favorites. There’s just something about the classic combination of butter, brown sugar, and almond flour that I can’t get enough of. They’re crispy and caramel-y with a chocolate filling that’s to die for! Yes, they’re simple, but that’s what makes them so great!
Once they hit the oven, the edges turn this beautiful golden brown color, and the cookies spread out, creating these delicate, lacy patterns. (Hence the name!) You’ll be waiting in anticipation for them to come out of the oven. That’s really the toughest part of this whole process, which is why you should gather up your ingredients and start making a batch right now!
Lace Cookie Ingredients
Let’s break down the ingredients that come together to create these buttery lace cookies. They’re pretty simple, but give these treats the most delicious flavor and texture! Note: exact measurements are in the recipe card below.
- Butter: The creamy ingredient that makes the dough all rich and smooth. I used unsalted butter, but you can also use salted – just make sure to cut down on the extra salt you add to the dough.
- Brown Sugar: This is what will give our dough that toffee-like sweetness and gorgeous golden color. I used light brown sugar but you can also use dark brown sugar if you want a more deep, molasses-y flavor.
- Almond Flour: Ground up almonds to add a nutty flavor and a touch of crumble to the mix.
- All-Purpose Flour: To give the cookies structure.
- Salt: Just a little bit to even out the sweetness.
- Honey: Honey gives the dough a touch of stickiness and an extra dose of sweetness.
- Vanilla Extract: It’s what brings in that lovely vanilla aroma and taste we all adore. Use pure vanilla extract for the best flavor!
- Chocolate Chips: These get melted into a creamy filling that transforms our lace cookies into the ultimate sandwich treat. So good! I used semi-sweet chocolate chips, but you can use dark chocolate, white chocolate, or even butterscotch chips! Whatever you prefer.
How to Make Lace Cookies
Alright, time to bake up some magic with these lace cookies! Follow these simple steps to whip up a batch of delicate, crispy treats that will have your friends and family raving.
- Preheat Oven, Prep Pan: Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper. Then set aside.
- Sugar Mixture: Add butter to a small saucepan and heat over low until melted. Add the brown sugar, almond flour, flour, salt, and honey. Cook for 3-4 minutes, until the sugar is completely dissolved.
- Add to Baking Sheet: Turn off the heat and stir in the vanilla. Let the mixture sit for 5-6 minutes before scooping the dough onto the prepared baking sheets. Use 1 teaspoon of dough and leave 3 inches between them as they will spread quite a bit. I used a small silicone spatula to help scoop the dough out of the teaspoon. The longer the dough sits, the more it sets up. If you want to try and get more uniform-shaped cookies, you can roll the dough into balls as it cools before placing it on the baking sheet. It may be too hot initially to handle, though.
- Bake: Bake for 7-8 minutes, until the edges are golden brown and bubbling.
- Cool: Let the cookies cool completely on the baking sheet before transferring them to a cooling rack or an airtight container.
- Melt Chocolate: When you are ready to fill them, gently melt the chocolate chips in the microwave in 20-second intervals, stirring between, until smooth.
- Add Filling: Add a small spoonful of melted chocolate to the center of the backside of one lace cookie and press a similarly shaped cookie on top to form the sandwich. Repeat until all the cookies are filled.
Tips and Variations
These are a few tips I like to keep in mind as I make lace cookies so they turn out perfectly. I’ve also included some substitutions so you can make them with things you already have on hand!
- Let the Batter Cool: Let the mixture cool a bit before scooping onto the baking sheet. This will allow you to handle the dough better without burning yourself on melted sugar.
- Using Corn Syrup: The honey can be substituted for light corn syrup, but the honey adds a subtle flavor that deepens the caramel flavor of the cookie so I recommend keeping it if you can.
- Oatmeal Cookies: For an oatmeal version of this cookie, substitute the almond flour for rolled oats. This adds a delightful nuttiness to the caramel and a tiny bit of chew.
- Don’t Use Too Much Dough: Stick with only a teaspoon of dough for each cookie. They will spread out quite a bit and become very thin. If you use too much, or place them too close together, they will spread into each other.
- Nutella Lace Cookies: Don’t want to melt chocolate for the center? Use Nutella! It’s easy and so delicious!
- Add Toppings: For a more classic Florentine cookie, top your cookies with chopped nuts and an extra drizzle of chocolate or caramel sauce.
Storing Leftover Cookies
Because of their crispy texture, lace cookies store really well. You can enjoy them all week long!
- At Room Temperature: Store leftover lace cookies in an airtight container for up to 1 week.
- In the Freezer: Lace cookies can also be stored in the freezer for up to 3 months! Keep them in an airtight container and thaw for an hour or two at room temperature when you’re ready to enjoy them again.
More Tasty Cookie Recipes
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Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper. Set aside.
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Add butter to a small saucepan and heat over low until melted. Add the brown sugar, almond flour, flour, salt, and honey. Cook for 3-4 minutes, until the sugar is completely dissolved.
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Turn off the heat and stir in the vanilla. Let the mixture sit for 5-6 minutes before scooping the dough onto the prepared baking sheets. Use 1 teaspoon of dough and leave 3 inches between them as they will spread quite a bit. I used a small silicone spatula to help scoop the dough out of the teaspoon. The longer the dough sits, the more it sets up. If you want to try and get more uniform-shaped cookies, you can roll the dough into balls as it cools before placing it on the baking sheet. It may be too hot initially to handle, though.
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Bake for 7-8 minutes, until the edges are golden brown and bubbling.
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Let the cookies cool completely on the baking sheet before transferring them to a cooling rack or an airtight container.
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When you are ready to fill them, gently melt the chocolate chips in the microwave in 20-second intervals, stirring between, until smooth.
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Add a small spoonful of melted chocolate to the center of the backside of one lace cookie and press a similarly shaped cookie on top to form the sandwich. Repeat until all the cookies are filled.
Calories: 112kcalCarbohydrates: 12gProtein: 1gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 10mgSodium: 27mgPotassium: 10mgFiber: 1gSugar: 10gVitamin A: 116IUVitamin C: 0.05mgCalcium: 21mgIron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.