Simple & Sweet: Lace Cookies Recipe (2024)

FAQs

Why are my lace cookies not spreading? ›

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.

Add a Pinch of Salt

Salt is a great flavor enhancer because it can increase the perception of sweetness in a cookie. You may not equate saltiness to a sweet flavor for desserts, but it's a well-known baker's hack. The next time you're baking cookies, add a pinch or two of salt into the dough.

Oven Is Not Hot Enough

Cookies spread while baking because the fats in the dough melt. If your oven isn't set to a high enough temperature, this won't happen. Make sure that your oven has preheated to the appropriate temperature before baking.

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

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.

We've found that the optimal temperature for cookie baking is 350F. It gives the butter in the dough time to melt and lightly spread before the remaining ingredients cook through.

But there's one rule that works for just about every chocolate chip cookie dough recipe, and it's the answer to a common cookie baking question: Does resting your cookie dough make better cookies? The short answer is: Yes. Resting your dough in the refrigerator will almost always yield better results.

When you think cookies, you likely think of sweet ingredients, but salt is essential. It balances the flavor of caramelized sugars. We even love sprinkling a little extra flake salt on our cookies to awaken the tongue and complement the sweetness.

Add more complex proteins, like malted milk powder and brown butter. Caramelizing the sugar beforehand brings bright notes to your cookies, but you can further expand your dessert's flavor profile by playing with proteins.

What is the best sugar for cookies? ›

Granulated sugar

Using granulated white sugar will result in a flatter, crispier and lighter-colored cookie. Granulated sugar is hygroscopic, so it attracts and absorbs the liquid in the dough. This slows down the development of the gluten (flour), which makes the cookies crispier.

The Problem: Your Oven Is Too Hot

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot.

Cookies spread because the fat in the cookie dough melts in the oven. If there isn't enough flour to hold that melted fat, the cookies will over-spread. Spoon and level that flour or, better yet, weigh your flour. If your cookies are still spreading, add an extra 2 Tablespoons of flour to the cookie dough.

A low proportion of sugar relative to flour reduces spread, keeping the cookies thick. A high proportion of mix-ins helps thicken the dough.

To help cookies keep their shape, freeze them! I freeze each batch of cut-out cookies for 5 to 10 minutes before baking. They rise just slightly higher and keep their shape better. This really helps when using an intricate cookie cutter, but I do this even when baking circles.