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Lovely Lace Cookies are delicate, crisp, and full of buttery flavor. These thin, elegant cookies are a holiday favorite and so easy to make. This small batch recipe yields 4-5 cookies, perfect for enjoying or sharing!
Looking for a variety of small batch cookie recipes? Try our delightful selection, including chewy Oatmeal Cookies, warmly spiced Ginger Cookies, classic Chocolate Chip Cookies, buttery Shortbread Cookies, and rich Peanut Butter Cookies.
Why You’ll Love This Recipe
- Simple to Make: You only need 7 ingredients to whip up these cookies.
- Elegant Presentation: Their delicate, lacy texture makes them a stunning addition to any dessert table.
- Quick Baking: Ready in just 8 minutes, perfect for when you need a fast treat.
- Deliciously Crispy: Thin and buttery with a toffee-like flavor and candy-like crunch. The longer they bake, the crispier they get—almost too pretty to eat!
Lace cookies, also known as Florentines, are delicate, thin cookies prized for their crisp texture and buttery, toffee-like flavor. Traditionally made with sugar, cream, corn syrup, butter, vanilla, and flour, they often include oats or finely chopped almonds for added texture and flavor. Though their origins trace back to Renaissance Italy, variations of Florentines can be found worldwide, including Ireland’s oatmeal lace cookies and the French version of this elegant treat.
Our small batch lace cookie recipe simplifies this classic into a manageable portion, yielding just 4-5 large cookies. It’s perfect for satisfying a sweet craving without the commitment to a full batch. Whether you’re baking for yourself or a small gathering, this recipe delivers all the flavor and beauty of traditional Florentines in a quick and easy format.
RELATED: The Best Cookie Recipes For One
Ingredients
See the recipe box below for ingredient amounts and full recipe instructions. If you have any ingredients leftover from this small batch lace cookie recipe, check out our Leftover Ingredients Recipe Finder.
- Oats: Use old-fashioned oats for the best texture. Leftover oats can be used in recipes like Strawberry Crisp, Baked Oatmeal, or Baked Apples.
- Flour: All-purpose flour is used in these cookies, but for a gluten-free version, substitute with King Arthur Gluten Free Measure For Measure Flour.
- Sugar: Granulated sugar adds the perfect amount of sweetness.
- Heavy Cream: Both heavy whipping cream and heavy cream work well, as they contain over 36% milk fat. We also use heavy cream in recipes like Mini German Chocolate Cake, Banana Pudding, and Mini French Silk Pie.
- Corn Syrup: Use light or dark corn syrup based on your preference. Extra corn syrup can be used in recipes like a small Pecan Pie.
- Butter: Either salted or unsalted butter works for this recipe.
- Vanilla Extract: Adds a warm, rich flavor to the cookies.
How To Make Lace Cookies
See the recipe box below for ingredient amounts and full recipe instructions.
- Prepare the Batter: In a saucepan, combine the sugar, cream, corn syrup, and butter. Heat over medium heat, stirring until the butter melts and the mixture begins to gently boil.
- Cook the Mixture: Once boiling, reduce the heat to low and continue cooking for 1 minute, stirring occasionally.
- Add Flavor and Texture: Remove the saucepan from the heat. Stir in the vanilla for flavor, then mix in the oats and flour to form the batter.
- Let the Batter Rest: Let the batter sit at room temperature for 10 minutes. This step thickens the batter, making it easier to handle without chilling.
- Shape the Cookies: Drop about 1.5 tablespoons of batter onto a baking sheet lined with parchment paper or a silicone baking mat. Leave at least 2 inches between each cookie to allow for spreading.
- Bake the Cookies: Preheat your oven to 350°F (177°C). Bake the cookies for 6-8 minutes, watching closely to avoid overbaking. They should turn a light golden brown.
- Cool the Cookies: Let the cookies cool on the baking sheet for 1 minute. Then, carefully transfer them to a wire rack with a spatula to cool completely and hold their delicate shape.
This recipe will yield 4-5 Florentine lace cookies.
RELATED: 15 Easy Dessert Recipes For One
Expert Tips
- Bake only a few cookies at a time, leaving 2-3 inches between each, as lace cookies spread significantly while baking.
- Use a nonstick baking liner like a Silpat to easily remove the cookies. Lace cookies are delicate and can break easily.
- Let the cookies cool on the baking sheet for 1 minute before transferring them to a cooling rack with a wide spatula. If they tear, let them cool for another minute before trying again.
- For a fun variation, spread Nutella or melted chocolate on a cookie and top it with another to create a sandwich. Instructions for melting chocolate are in the FAQ section.
Frequently Asked Questions
Florentines are named after Florence, Italy, where they are believed to have originated during the Renaissance. Variations of these cookies can also be found in other cultures.
Lace cookies spread a lot during baking due to their high sugar-to-flour ratio and the use of melted butter, which creates a thin batter. When exposed to heat, the batter melts and spreads, forming the delicate, lace-like texture these cookies are known for. The low amount of structure in the dough also contributes to their wide spreading.
Store cooled cookies in an airtight container at room temperature for up to 5 days. Keep them in a single layer to prevent them from sticking together.
Yes, this recipe doubles easily. Just be sure to bake in batches to allow enough room for the cookies to spread.
To melt chocolate for lace cookie sandwiches, use high-quality chocolate chips or finely chopped baking chocolate. Place about 2 ounces (½ cup) of chocolate in a microwave-safe bowl with ¼ teaspoon of vegetable, avocado or canola oil. Microwave in 15-second intervals, stirring after each round. By the third interval, the chocolate should melt smoothly as stirring helps distribute the heat evenly.
Once melted, spread the chocolate between two cooled lace cookies to make a sandwich, or drizzle or dip it over the cookies. Let the chocolate set for about 20 minutes in the refrigerator or 45 minutes at room temperature.
More Small Batch Cookie Recipes
If you like this easy lace cookie recipe, you might also like to try these small batch cookie recipes:
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch lace cookie recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Lace Cookies
Equipment
Ingredients
- 4 tablespoons old fashioned oats
- 2 tablespoons all purpose flour
- 3 tablespoons granulated sugar
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 1 tablespoon salted butter
- ⅛ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (177°C). Line a cookie sheet with parchment paper or a silicone baking mat.
- In a small bowl, whisk together the oats and flour, then set aside.
- In a 1-quart saucepan, combine the sugar, cream, corn syrup, and butter. Heat over medium heat, stirring frequently, until the butter melts and the mixture comes to a gentle boil.
- Reduce the heat to low and cook for 1 minute, stirring occasionally.
- Remove the saucepan from the heat and stir in the vanilla.
- Add the oats and flour to the saucepan and mix until well combined.
- Let the batter rest at room temperature for 10 minutes to thicken.
- Use a medium cookie scoop (about 1.5 tablespoons) to drop the batter onto the prepared cookie sheet. Leave at least 2 inches between each cookie to allow for spreading.
- Bake for 6-8 minutes, keeping a close eye on them. The cookies should be a light golden brown.
- Let the cookies cool on the cookie sheet for 1 minute, then carefully transfer them to a wire rack using a spatula to cool completely.
Notes
- Bake only a few cookies at a time, leaving 2-3 inches between each, as lace cookies spread significantly while baking.
- Use a nonstick baking liner like a Silpat to easily remove the cookies. Lace cookies are delicate and can break easily.
- Let the cookies cool on the baking sheet for 1 minute before transferring them to a cooling rack with a wide spatula. If they tear, let them cool for another minute before trying again.
- For a fun variation, spread Nutella or melted chocolate on a cookie and top it with another to create a sandwich. Instructions for melting chocolate are in the FAQ section.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I am happy that you also include recipes for larger quantities. I also am enjoying your Cooking for One Cookbook.
No heavy cream or would have used this recipe tonight.
Love this group and thank you all for sharing your expertise.
First off – thank you very much for your scaled down recipes, it is so appreciated from this empty nester. My question about lace cookies is : at what point would I roll them so that I can fill them with a brandy cream – a cookie I tasted one time while on a holiday. Thank you
Thank you. I’m so happy you are enjoying the recipes.
To roll the cookies, bake them and leave the cookies on the baking sheet for about a minute or two, carefully tuck the edge of a spatula under the edge of the cookie and roll the cookies around a spoon or other mold.
Enjoy!
I love lace cookies. I am delighted with this recipe. As I only have a toaster oven, I bake 2 at a time on my small cookie sheet. Perfect. If I feel really decadent, when I take them out of the oven, I place a few chocolate chips on one edge to melt. so good.
I love the idea of adding a few chocolate chips – such a great idea!!
I melt about half a cup of milk chocolate chips then smear it on the bottom of one of the lace cookies and smash it onto the bottom of another one to make little chocolate sandwiches. They are incredible
Your cookies seems yummy and from above comment I also come to know its cosmopolitan recipe. Will surely try this recipe.
Your cookies had their origins in Italy. They traveled through the Catholic Europe, hence the recipes to be found in France and Ireland which are indeed similar. They have a Christmas origin although it is said it is more todo with the First Communion that they young people take hence the reference to lace.
Jonathan, thank you so much for letting me know. I find the history of foods we eat today so interesting. In fact, now that you mention it the cookies do remind me of a Communion wafer.
Have a great week!
Joanie