Drop-and-Bake Lace Cookies

Photo by Christopher Baker
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  • Makes 36 cookies
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 39 calories
    • Fat 3 g
    • Sat Fat 1 g
    • Cholesterol 5 mg
    • Sodium 14 mg
    • Protein 0 g
    • Carbohydrate 4 g
    • Sugar 3 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 3 mg


  1. Check 4tablespoons (1⁄2 stick) unsalted butter
  2. Check 1/4cup granulated sugar
  3. Check 1/4cup packed light brown sugar
  4. Check 2tablespoons heavy cream
  5. Check 1/3cup very finely chopped pecans
  6. Check 1/4cup all-purpose flour, spooned and leveled
  7. Check 1/4teaspoon kosher salt


  1. Heat oven to 350° F. In a small saucepan, combine the butter, sugars, and cream and bring to a boil. Boil, stirring until the sugar dissolves, about 1 minute. Remove from heat and stir in the pecans, flour, and salt.
  2. Drop level teaspoons of the warm batter, spacing them 4 inches apart, onto parchment-lined baking sheets. If the batter cools between batches and can’t be scooped, rewarm it slightly.
  3. Bake, rotating the sheets halfway through, until golden brown, 8 to 10 minutes. Cool on the sheets until firm, about 5 minutes. Transfer to wire racks to cool completely.