Crispy Orange Lace Cookies (Printable)

Delicate, thin cookies with citrus aroma and crisp texture for tea time.

# 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

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

# How To Cook:

01 - Preheat 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 evenly blended.
03 - In a large bowl, combine melted butter and sugar. Whisk until smooth and fully incorporated.
04 - Add egg, milk, orange zest, and vanilla extract to butter mixture. Whisk until completely combined.
05 - Add dry ingredients to wet ingredients. Stir until just combined; batter will be thin.
06 - Drop rounded teaspoons of batter onto prepared baking sheets, spacing at least 3 inches apart to allow for spreading.
07 - Bake for 7-9 minutes until edges are golden brown and lacy. Watch closely to prevent burning.
08 - Let cookies cool on baking sheet for 2 minutes, then gently transfer to wire rack to cool completely.
09 - Once cooled, drizzle or dip cookies in melted dark chocolate. Let set before serving.

# Expert Tips:

01 -
  • They are impossibly delicate and crisp like nothing else in your cookie jar
  • The orange zest makes them feel fancy without any complicated techniques
  • They come together in one bowl with ingredients you already have
02 -
  • These cookies spread dramatically so do not be tempted to space them closer than 3 inches
  • Let them cool on the baking sheet for those crucial 2 minutes or they will fall apart when you move them
  • A room temperature egg prevents the melted butter from seizing up when you mix them
03 -
  • Grate the orange zest before you cut and juice the fruit so you do not lose any oils
  • Use a silicone baking mat for easier removal than parchment paper

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