Crispy Orange Lace Cookies (Printer-friendly)

Delicate thin orange cookies with crisp lacy texture and citrus aroma. Perfect with tea or coffee.

# What You’ll 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

09 - 2 ounces dark chocolate, melted (for drizzling or dipping)

# How to Make It:

01 - Preheat your oven to 350°F. 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.
06 - Drop rounded teaspoons of batter onto prepared baking sheets, spacing them at least 3 inches apart. The cookies will spread significantly.
07 - Bake for 7–9 minutes, or until the edges are golden brown and lacy. Watch closely to prevent burning.
08 - Let cookies cool on the baking sheet for 2 minutes, then gently transfer to a wire rack to cool completely.
09 - Once cooled, drizzle or dip cookies in melted dark chocolate. Let set before serving.

# Expert Tips:

01 -
  • These cookies are impossibly thin and shatteringly crisp with a bright orange perfume that feels fancy without any fuss
  • The batter comes together in minutes and bakes into something that looks like it came from a French patisserie
02 -
  • These cookies spread more than you expect, so give them serious space on the baking sheet
  • Let them cool on the baking sheet for at least 2 minutes or theyll tear when you try to move them
03 -
  • Room temperature ingredients incorporate more smoothly into this thin batter
  • If your first batch spreads too much, pop the baking sheet in the fridge for 10 minutes before baking the next one

Go back