They may be crispy and thin, but this cranberry pecan lace cookies recipe makes cookies that are as delicate as they are delicious!
Have you tried any new cookie recipes this year? We have a lot of classic cookie recipes that we make each year but I always enjoy adding one or two new ones into the mix. Today I’m sharing a gorgeous and fun cranberry pecan lace cookies recipe that is set apart from the rest. I first saw this recipe from Stephanie Jameson of Fairview, TN on Just A Pinch a few months back and knew I had to add it to our cookie rotation this year.
A is a thin and crunchy made from simple ingredients: butter, sugar, flour, and corn syrup. Some people make oatmeal lace cookies, but today I’m adding cranberries and pecans. They get their name from their delicate and lace-like appearance.
Not only are these cookies beautifully different from the rest of the cookie tray, but they are also delicious. The addition of pecans and dried cranberries just takes them over the top for me! Fortunately, they’re super easy to make and after chilling the dough in the fridge for a couple of hours, they only take about 10 minutes to cook in the oven. So hop on in the kitchen with me and let’s bake some up today!
- Confectioner’s sugar
- All-purpose flour
- Corn syrup
- Pecans or walnuts
- Dried cranberries
In a large mixing bowl, place the butter and confectioner’s sugar. Beat with an electric mixer until light and fluffy.
Add in the corn syrup and beat again until incorporated.
Add in the flour and beat until fully combined, scraping down sides if needed.
Fold in pecans and cranberries.
Form dough into two logs about six inches in length and wrap each one in plastic wrap. Place in the fridge for at least two hours or until firm.
Remove one log at a time and unwrap before cutting the into 1/4-inch slices.
Place each cookie about three inches apart on an ungreased foil or parchment-lined baking sheet.
Bake at 350 for about 11-12 minutes, or until cookies are and lacy.
Remove from the oven and allow to cool completely before removing from the .
Enjoy! Such pretty lacy cookies!
- When stored in an airtight container, your lace cookies will stay fresh at room temperature for up to one week.
- You can also freeze the baked cookies for up to three months. Just thaw at room temperature or in the fridge before serving.
- If you want to be a little bit indulgent, spread melted chocolate or Nutella between two lace cookies for the most delicious cookie sandwich ever!
- Another option is to drizzle your lace cookies with dark chocolate ganache or caramel.
- Mix in orange extract or orange zest for a tangy citrus flavor.
- Instead of pecans, use chopped walnuts or almonds.
- To make this lace cookies recipe gluten-free, use almond flour instead.
- For a more caramelized flavor, you can opt to use brown sugar.
- You can also substitute the cranberries and pecans for 1 cup of rolled oats to make oatmeal lace cookies.
- Make sure you stick to the instructions when it comes to the size and baking time for these cookies.
- You can substitute the corn syrup for milk, but I think the corn syrup makes the cookies just that little bit crispier.
- Ensure you use salted or unsalted butter at room temperature and not margarine, as it doesn’t caramelize like butter.
- You can also add a teaspoon of or extract if you’re with .
Can I make this lace cookies recipe ahead of time?
Yes! Your baked lace cookies last for up to one week. But you can also prepare the dough and store it as instructed in the fridge. Instead of it only chilling for two hours though, you can leave it in the fridge for up to 5 days.
Here are other fantastic cookie recipes:
- 2 1/4 cup confectioners sugar
- 1 cup butter at room temp (two sticks)
- 1 1/4 cup all-purpose flour
- 1/4 cup light corn syrup
- 1 cup chopped pecans or walnuts
- 1/4 cup dried cranberries
- In a large mixing bowl, place the butter and confectioner's sugar. Beat with an electric mixer until light and fluffy.2 1/4 cup confectioners sugar, 1 cup butter
- Add in corn syrup and beat again until incorporated. Add in flour and beat until fully combined, scraping down sides if needed.1/4 cup light corn syrup, 1 1/4 cup all-purpose flour
- Fold in pecans and cranberries.1 cup chopped pecans or walnuts, 1/4 cup dried cranberries
- Form the cookie dough into two logs about six inches in length and wrap each one in plastic wrap. Place in the fridge for at least two hours or until firm.
- Remove one log at a time and unwrap before cutting the cookie batter into 1/4-inch slices. Place each cookie about three inches apart on an ungreased foil or parchment-lined baking sheet.
- Bake at 350 for about 11-12 minutes, or until cookies are golden brown and lacy. Remove from oven and allow to cool completely before removing from foil. Enjoy!
Our greatest blessings are often right under our noses, just waiting to be appreciated.
~Christy Jordan 😉