Crispy Orange Lace Cookies (Printable View)
Delicate thin citrus cookies with crisp lacy texture and aromatic orange zest.
# What You Need:
→ Dry Ingredients
01 - 1/2 cup all-purpose flour
02 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
03 - 1/2 cup unsalted butter, melted and cooled slightly
04 - 1 cup granulated sugar
05 - 1 large egg
06 - 2 tablespoons whole milk
07 - Zest of 1 large orange (about 2 teaspoons)
08 - 1 teaspoon pure vanilla extract
→ Optional Topping
09 - 2 ounces dark chocolate, melted (for drizzling or dipping)
# How-To Steps:
01 - Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
02 - In a medium bowl, whisk together the flour and salt until well blended.
03 - In a large bowl, combine the melted butter and sugar. Whisk until smooth and fully incorporated.
04 - Add the egg, milk, orange zest, and vanilla extract to the butter mixture. Whisk until fully incorporated and smooth.
05 - Add the dry ingredients to the wet ingredients and stir until just combined. The batter will be thin and liquid.
06 - Drop rounded teaspoons of batter onto prepared baking sheets, spacing them at least 3 inches apart. The cookies will spread significantly during baking.
07 - Bake for 7–9 minutes, or until the edges are golden brown and lacy. Watch closely during the final minutes to prevent burning.
08 - Let cookies cool on the baking sheet for 2 minutes, then gently transfer to a wire rack to cool completely. Handle with care as they are fragile.
09 - Once cooled, drizzle or dip cookies in melted dark chocolate. Allow chocolate to set before serving.
# Expert Advice:
01 -
- The batter comes together in minutes with just one bowl
- These cookies impossibly elegant yet ridiculously simple to make
02 -
- These cookies spread much more than you expect, so give them serious space on the baking sheet
- They go from golden to burned quickly, so set a timer and check at the 7 minute mark
03 -
- Zest your orange before cutting it, you'll get more fragrant oil release
- Use a kitchen scale if you have one, precise measurements matter most with thin cookies