Salted Caramel Lace Cookies

Lace cookies, we are officially obsessed with you.

To be honest we don’t bake all that often. We usually allocate our calories toward a perfectly cooked steak paired with a big ‘ol glass of red wine.

This weekend is the Austin Bakes for Australia event, a cause that’s close to us both as Gavin used to live in there and we both visited Australia this past fall, during the start of the bush fires. So as volunteers (and cooks) we knew it was time to break out the parchment paper.

While the bake sale features all types of desserts, we knew we wanted to make cookies, because who doesn’t love cookies?

We opted to make lace cookies since we needed to make a lot of sweets for the bake sale and this type of cookie has a really short bake time.

We knew they’d be good but we didn’t realize that the recipe we whipped up would be the best salted caramel cookie recipe eveeeer.

Salted Caramel Lace Cookies are the new Homemade Caramels

Karen’s uncle makes homemade caramels for the holidays and they are delicious but they are so damn finicky! 

Karen and her family have tried to replicate the recipe at home with mixed results. The one thing about caramels is if your temperature is just a little bit off, your candies are completely ruined. 

This salted caramel lace cookie recipe gives you all the rich buttery taste of caramels without the hassle (and the candy getting stuck in your teeth).

They remind us of a homemade caramel that’s been melted and crisped! 

Literally the Best Gluten Free Cookies

Let’s set the record straight. We are not intentional gluten-free eaters.

In fact, we love gluten. Bring on the pasta and bread, y’all!

This recipe however, is naturally gluten free, and the only way the recipe will turn out. Do not try to substitute for all purpose flour, the gluten will cause the cookies to not spread as intended. Most grocery stores carry almond flour or you can always order almond flour online.

If you have a gluten allergy, this will become your new favorite out of all the gluten free cookie recipes. Because it’s our favorite cookie recipe of all the cookie recipes – and we’re gluten lovers!

Lace Cookies without Oatmeal

Many lace cookie recipes feature oatmeal. 

We’re sure those florentine cookies taste amazing, but we used almond flour instead. This lays the platform for a more toffee-filled taste and helps to highlight the sea salt.

You won’t even miss the oatmeal, in fact, you’ll be a believer that this is best lace cookie recipe.

Salted Caramel Lace Cookies

  • 1 stick of unsalted butter
  • 1 tbsp light corn syrup
  • ⅔ cup of brown sugar, packed
  • 1/4 tsp cinnamon
  • 1/4 ts salt
  • 3/4 cup of almond flour
  • Sprinkle of flake salt, for garnish

Line your baking pan with parchment paper and preheat your oven to 350 degrees.

Add your butter to a saucepan on medium heat.

While your butter in melting, mix together your brown sugar, cinnamon, salt and almond flour in a small mixing bowl.

Once your butter has melted, add the light corn syrup to pan and then whisk in the bowl of your mixed dry ingredients.

Stir continuously for about 2 minutes until the sugar partially dissolves.

Remove the saucepan from the heat. The consistency of your dough will look granular and like a thick batter vs. a dough.

Scoop a small teaspoon ball on to your prepared cookie sheet, about 2-3 inches apart. On a small cookie sheet it will fit about six cookies and on a large cookie sheet you’ll be able to fit eight or nine.

Bake the cookies until the edges turn golden brown and the centers completely spread. It will take about 6-7 minutes. Watch you first batch closely, they cook fast!

Upon removing them from the oven, slide the parchment paper off of the hot pan. Immediately sprinkle them with flaked sea salt and let cool for at least 5 minutes until the cookies start to firm up.

Salted Caramel Lace Cookies

Salted Caramel Lace Cookies

Yield: 18 cookies
Prep Time: 5 minutes
Cook Time: 6 minutes
Additional Time: 5 minutes
Total Time: 16 minutes

Ingredients

  • 1 stick of unsalted butter
  • 1 tbsp light corn syrup
  • ⅔ cup of brown sugar, packed
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • ¾ cup of almond flour
  • Sprinkle of flake salt, for garnish

Instructions

  1. Line your baking pan with parchment paper and preheat your oven to 350 degrees.
  2. Add your butter to a saucepan on medium heat.
  3. While your butter in melting, mix together your brown sugar, cinnamon, salt and almond flour in a small mixing bowl.
  4. Once your butter has melted, add the light corn syrup to pan and then whisk in the bowl of your mixed dry ingredients.
  5. Stir continuously for about 2 minutes until the sugar partially dissolves.
  6. Remove the saucepan from the heat. The consistency of your dough will look granular and like a thick batter vs. a dough.
  7. Scoop a small teaspoon ball on to your prepared cookie sheet, about 2-3 inches apart. On a small cookie sheet it will fit about six cookies and on a large cookie sheet you’ll be able to fit eight or nine.
  8. Bake the cookies until the edges turn golden brown and the centers completely spread. It will take about 6-7 minutes. Watch you first batch closely, they cook fast!
  9. Upon removing them from the oven, slide the parchment paper off of the hot pan. Immediately sprinkle them with flaked sea salt and let cool for at least 5 minutes until the cookies start to firm up.

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