Crispy Pecan Lace Cookies

Lace cookies earn their name from the delicate, web-like edges that form as the batter spreads thin in the oven. These crispy pecan versions lean on toasted nuts and a brown-sugar syrup base for deep caramel flavor and shatter-crisp bite.

Serves 6 · 15 min prep · 24 min cook

Estimate for one serving

• 195 cal
• 2g protein
• 22g carbs
• 12g fat
• 3g fiber

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Ingredients

• 1/2 cup unsalted butter
• 2/3 cup packed light brown sugar
• 1/3 cup light corn syrup
• 1/2 cup all-purpose flour
• 1 cup finely chopped toasted pecans
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 3 oz optional dark chocolate for drizzling

Instructions

1. 1Preheat the oven to 350°F and line three baking sheets with parchment or silicone mats; these cookies spread dramatically so extra space is essential. Toast the pecans until fragrant, cool, then chop them very finely so they melt into the lace.
2. 2In a medium saucepan melt the butter over medium heat. Stir in the brown sugar and corn syrup and bring the mixture to a gentle boil, stirring constantly for 1 full minute until the sugar dissolves and the syrup looks glossy.
3. 3Remove the pan from heat and immediately stir in the flour, finely chopped toasted pecans, vanilla, and salt until a thick, sticky batter forms with no dry pockets.
4. 4Let the batter cool 3–4 minutes so it thickens slightly and is safer to scoop. Drop level teaspoons of batter onto the prepared sheets, leaving at least 3 inches between each mound because they will spread into thin lacy circles.
5. 5Bake one sheet at a time for 6–8 minutes, watching closely, until the cookies are deep golden brown all over and the bubbling has mostly subsided; under-baked centers stay chewy instead of crisp.
6. 6Cool the cookies completely on the baking sheet for 5–7 minutes; they will firm into delicate, shatter-crisp lace as they cool. Use a thin spatula to transfer them carefully to a wire rack.
7. 7If desired, melt the dark chocolate and drizzle thin zig-zags over the cooled lace cookies, then let the chocolate set. The toasted pecan flavor remains the star.
8. 8Store the finished lace cookies in an airtight container with parchment between layers; humidity softens them, so keep them dry and enjoy within 2–3 days for maximum snap.