Honey Lace Cookies

Honey Lace Cookies  |  Amandeleine

These cookies are not made for sinking your teeth into.

They neither oo, nor goo.

But they do have a little chocolate!


Honey makes me feel all warm and toasty. Smooth, sweet and thick, I love it in so many things.

Hot honey lemon water when I have a cold.

Lace batter

Cutting the tartness of a dense greek yogurt at breakfast.

I love honey for its… lusciousness.┬áThis application is a little different.

Honey Lace Cookies  |  Amandeleine

These are technically called “lace cookies” but I think “lace candies” would almost be more appropriate. Aside from the touch of flour, this recipe consists of a caramel getting baked to the point of bubbling and hardening into a crisp, lacy wonder.

Honey Lace Cookies  |  Amandeleine

I’m not generally one for crispy cookies, but these have a lovey, buttery honey flavour, with a light delicate texture that is unlike your typical “crispy cookie”.

Honey Lace Cookies  |  Amandeleine

Then a little brush of chocolate to compliment the sweet caramel. Because why not?

Honey Lace Cookies  |  Amandeleine

And just to make things a little more delicate, serve with tea! I chose earl grey.

Although I’m a tea mug kind of person versus a tea cup person. Slightly less delicate.

Honey Lace Cookies  |  Amandeleine

But that’s okay. Because while these are dainty, delicate candy cookies, you won’t feel quite so delicate after eating 5 of them in a row.

Although they’re thin enough that you could argue that five lace cookies are like one normal cookie.

Don’t worry, I’ve got your back on that one.

Honey Lace Cookies

Adapted from Martha Stewart


  • 2 tablespoons unsalted butter
  • 2 tablespoons light-brown sugar
  • 1 1/2 tablespoons honey
  • 2 tablespoons all-purpose flour
  • Pinch of salt
  • 4 oz. semi-sweet chocolate


  1. Preheat oven to 375 degrees. Line two large baking sheets with Silpats (silicone baking mats) or parchment paper. Set aside. In a small saucepan, melt butter, sugar, and honey. Transfer to a bowl. Whisk in flour and salt until smooth.
  2. Working quickly, drop 1/2 teaspoons of batter onto prepared baking sheets, at least 3 inches apart. Bake until cookies spread and turn golden brown, about 6 minutes. Transfer sheet to a wire rack; let cool completely. With your fingers or a very small, offset spatula, carefully remove cookies from pan.
  3. While cookies are cooling, melt chocolate over a double boiler until smooth. Line a cookie sheet with parchment paper and distribute cookies evenly and brush desired amount of chocolate thinly over cookies. Put cookies in the refrigerator until chocolate has solidified.

Makes approx. 2-3 dozen cookies. Store in an airtight container and preferably eat ASAP to within 24 hours. The longer the cookies sit, the chewier they get!


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