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Lacey Cookies Photo

Have you ever had a lacey cookie?

I had them for the first time when visiting my in-laws a couple of summers ago. They had this package of cookies from Costco - lacey cookies with one side coated in milk chocolate.

Oh. My. Goodness. Best cookies ever. Except that they're impossible to walk past without taking one!

After having them there, of course I started noticing these cookies every single time I went to Costco. A giant container of the most delicious cookies ever, calling my name while trying to buy my groceries. So annoying.

So, I did what any normal person would do and decided to try making them. At least I can make a slightly smaller batch that way, and go with a drizzle of chocolate instead of totally coating them. Way healthier that way. Right? Well, I can pretend at any rate.

Lacey Cookies Picture

Lacey cookies look so fancy, don't you think? Crispy, sweet, thin, wafer-like cookies that taste a bit caramel-y but aren't overly sweet or sticky.

They're so delicate looking and all the little holes make them look kind of fancy. Just me?

Whether you think they're fancy or not, you'll definitely agree with me that they're super easy to make and oh so tasty. I was really surprised at how easy these were to make.

Lacey Cookies Image

It's a super simple batter that comes together in a matter of minutes on the stovetop, and then all you do is drop it by the teaspoonful on a cookie sheet and bake. They spread out into these super thin, crispy cookies that look like lace. My kids thought it was a little bit magical.

You could totally coat one side of the cookies in chocolate instead of just drizzling it if you want. That would definitely taste fantastic - I'm not ashamed to admit that it's sheer laziness that prevented me from doing just that. Drizzling is just so much faster and easier. I mean it looks prettier. That's it.

It's all about the looks - because fancy cookies need to be pretty.

Lacey Cookies Recipe


  • 2 ounces pecans, 57g
  • 4 tablespoons unsalted butter, 2oz, 57g
  • 1/2 cup granulated sugar
  • 2 tablespoons liquid honey, 30ml
  • 1/4 cup all-purpose flour, 1.5oz
  • pinch of salt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chocolate chips, any kind, semisweet used here


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
  2. In a food processor, process the pecans until finely ground. You should end up with 1/2 cup of ground pecans. Set aside.
  3. In a medium saucepan, combine the butter, sugar and honey over medium heat. Cook, stirring, until the butter is melted and the sugar is dissolved. Bring just to a boil and then remove from the heat.
  4. Stir in the ground pecans, flour, salt and vanilla until just combined. Let the batter cool for 4-5 minutes. Drop by the teaspoonful onto the prepared baking sheet, leaving at least 3 inches between the cookies. You should have 6-8 per baking sheet.
  5. Bake for 10-12 minutes, or until they are evenly browned. Let cool on the baking sheet for several minutes until they start to firm up and then transfer the cookies to a wire rack to cool completely.
  6. In a small bowl, melt the chocolate chips in the microwave at 50% power, stirring after every 30 seconds until almost completely melted. Continue stirring until the chocolate is totally melted and then drizzle it over the cooled cookies. Let the chocolate set and then store the cookies in an airtight container at room temperature for 3-5 days.


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Food Fanatic was created with a few simple ideas in mind. We love food, in fact, you'd say we're downright fanatical about it. But we also love pretty pictures, excellent writing, and people who are passionate - maybe even fanatics themselves - about creating good food.