Lace cookies are thin and crispy around the edges and have small openings resembling a lace and hence the name. These cookies were categorized under “Dessert-time Cookies” in the book. Any cookie is good for dessert, but these are more elegant and sophisticated with lots of chopped pistachios and a hint of rosewater. (Recipe Source: Cookies! by Pippa Cuthbert and Lindsay Cameron Wilson)
The cookies were crisp around the edges,chewy in the middle and had the right amount of sweetness. But they have way too much butter, so consume wisely.
Eggless Lace Cookies Recipe
|Prep Time||Cook Time||Makes|
|20 Mins||08 Mins + Cooling Time||23 Cookies|
A simple recipe to bake eggless lace cookies. Try it you love it!
- 1 And 1/4 Cups All Purpose Flour
- 1/4 Teaspoon Salt
- 1 Cup Light Brown Sugar
- 1/2 Cup Corn Syrup
- 1 Stick Butter
- 1 Cup Chopped Pistachios
- 1 Tablespoon Rosewater
- Preheat the oven to 375F/190C for 15 minutes.
- Lightly grease or line baking sheets with parchment paper.
- Sift the flour with the salt in a bowl and set aside.
- Combine the brown sugar, corn syrup and butter in a saucepan over medium heat.
- Bring to a boil, stirring occasionally.
- Boil for 30 seconds.
- Remove from the heat and stir into the flour mixture together with the chopped pistachios and rosewater. The batter will not be stiff like regular cookie dough. It will have the consistency of idli/dosa batter, so don’t worry.
- Drop the batter using a 1/2 tablespoon, 3 inches apart onto the baking sheets.
- Bake for 7-8 minutes, until the edges are lightly browned.
- Carefully remove the cookies from the baking sheets and store in an airtight container for up to 5 days.
- Allow to cool on the baking sheets.
- As per the original recipe a tablespoonful of dough should be dropped on a baking sheet. I did it and the cookies spread very much touching each other. Either reduce it to half a tablespoon of batter or give enough space between each cookie.
- When I lifted the cookies from the baking sheet I noticed that the bottoms were very greasy due to the butter. So I had to give each and every cookie a nice dab with kitchen towels. So reserve these cookies for some special/fancy occasion. Do not indulge!
Try this recipe, click a pic and hashtag it #egglesscooking - Proudly showcase your creations on Instagram, Facebook & Twitter!
I was looking for recipes to bake lacy cookies & stumbled upon yours. They look scrumptious. Just right for what I had in my mind. Is the rose water used in the recipe an edible version of what we get in Indian grocery stores or it is something I have to look out for in specialty stores?
Yes what we get in Indian store is edible Vats.
Delicious! I appreciate your eggless recipes, especially for these yummy cookies, now I can brag to my friends that I can make delicious cookies. These are actually the first baked items that have turned out not just edible but delicious! Your recipes are so easy to follow, Thankyou!
You’re welcome Azizah.
I tried this lace cookies and those were fantastic.
It travelled to India and everybody liked it. Sharing the same and the photos in my space.
Thanks for wonderful recipe.
You’re welcome Preethi; will check it out.
can u plz tell 4m where i can get egg replacer ener-g.
When I lived in US, I was able to find it in the organic aisle of the usual American grocery store. You can try Whole Foods and other specialty health stores also. Check the following link to find a store nearby your place: http://www.ener-g.com/Where/
Instead of using pistachios…can I use mini choc chips. My hometown bakery’s cookies look like this except they didnt use the nuts they used choc chips….this is the only recipe I can find that look like my hometowns bakery. Thanks!
Tamara, I think the chocolate chips would melt and will change the shape and texture of the cookie if you add to the cookie batter itself.. Maybe you could just sprinkle some choc. chips immediately after taking the cookie sheet out of the oven and let it cool on a wiring rack as usual and it should set. This is just a guess though.
I’m very happy to find your site as I am beginning to learn vegan baking and also love Indian food. I know many recipes work better with dairy, and I wonder if you have some advice about when butter/Earth Balance or dairy/soy/almond milk, etc., are or are not substitutes.
Thanks Katherine. Earth Balance can be substituted for butter in all recipes but I feel that the baked goods have a mild after taste when consumed on the day of baking, but tastes very normal from the next day onwards. Similarly soy milk and almond milk can be substituted for dairy milk in all recipes, but sometimes soy milk makes the end product dense and sticky. It depends on the brand also. Rice milk is also a very good alternative.
I tried your recipe but when I sent my son Zach to the store to buy butter he bought Cheez Whiz instead because he’s dislexic. I made the recipe with it and it turned out OK but it was a funny yellow color.
Wow! Ledasha you are really brave to proceed the recipe with Cheez Whiz!
I am great fan of your eggless recipes. Have tried ur recipes before and hv worked out too good.
In the lace cookies what can I replace corn syrup with? Dont hv it handy…
Thank you very much for trying the recipes Darshana. I have written down the substitute for corn syrup in the banana ice cream comments section. If you don’t want to make that, try substituting honey. But I’m not sure how it would affect the end result.
Madhuram, I am facing the challenge of cooking for some folks who don’t eat egg, and where do I turn up… right at your blog…
I don’t have pistachios at home at the moment, can I substitute with Almonds? Could you pls ping me when you jot down the answer for me? I am checking out a lot of recipes at your blog, so I might be all over…
This is something after my heart 😉 Would make great Christmas gifts
What an interesting technique… Lacy edged cookies must have such an interesting texture!
Ooooh! the cookies look so good Madhu! I love the use fo pistachios in cookies. Yum!
Reg. your comment on patoli: Your version looks so good too. That way we can use less oil, right! Next time when I make this I shall follow your version and let you know. I just went thru Jai & Bee’s asparagus patoli too..it looked easy and delicious too. So I bookmarked it to try. Thanks Madhu!
Hey Madhuram, These look amazing. I wonder how they came out this thin (true to its name, lace!). I will give it a go when I got some pistachios at home.
I am so glad you liked the Oats dosai. Yay!
Those were looking lovely! And the recipe sounds so easy! my kids would love it! Will try it out this weekend!
Madhuram, these are new to me, the stepwise pics are a great help, plus the cookies look very tempting n crispily lacyyy!!
Really looks yummy and I must try.
Thank you for sharing!
My best wishes to you.
Looks yummy!!! love the pic
Great one.Pass it over
How come you manage to get so many wonderful eggless recipes..Great one..
Looks so crispy.
We made a similar thin version at http://www.worldinouroven.blogspot.com and the batter was so thin..I ended up breaking most of them…
That looks like a wonderful combination!They do look so pretty and elegant!