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Acorn Lace Cookie Recipe

This simple recipe calls for only a small amount of acorn flour. The rich flavor of the acorn flour works wonderfully here and because this is supposed to be a crispy, thin cookie, it’s actually better made with a gluten-free flour. This recipe makes six – ten cookies and can be doubled or tripled as desired.

What you’ll need:

  • 1 Tablespoon brown sugar
  • 1 Tablespoon butter
  • 2 ¼ teaspoons light corn syrup
  • 1 Tablespoon cold-leached acorn flour

Preheat the oven to 375F. Cover a cookie sheet with parchment paper or a silicon baking pad and set aside.

Combine the brown sugar, butter, and corn syrup in a saucepan and melt, while stirring. When the mixture starts to bubble, remove it from the heat and stir in the acorn flour.

Spray a teaspoon with oil (the batter is sticky), and drop spoonfuls of batter three inches apart onto the prepared cookie sheet. These cookies spread a lot, so give them room.

Bake for five – six minutes, then remove from the oven. Let them cool for a few minutes on the cookie sheet, then use a metal spatula to move them to a plate to finish cooling. These cookies are buttery, crispy, and delicate.


  1. Narda says:

    I tried this recipe, but the cookies are wet not dry. I used a silicon pad. So, when after 30 minutes I tried to remove the cookies with a spatula, the cookies crumbled. What did do wrong? Should I boil the corn syrup to a certain temperature? HELP!

    • Ellen says:

      Let’s see if I can help, Narda. There is no need to boil the corn syrup to a specific temperature. It should be combined with the butter and sugar, cooked until the batter just barely begins to bubble, then removed from the heat. Then you stir in the acorn flour and transfer spoonfuls of batter to the cookie sheet. I’ve baked them on parchment paper and on a metal cookie sheet, but never on a silicon pad. Still, I don’t think that would be the problem. The cookies are definitely delicate and lacy, but you should be able to lift them whole, without having them crumble. What I don’t understand exactly is what you mean when you say the cookies are wet, not dry. Do you mean that after baking and letting them sit for 30 minutes they weren’t solid and hard? I’m trying to understand your description, but I usually think of crumbling as something a dry cookie would do. I can’t quite picture a wet cookie, unless it didn’t cook completely, never hardened, and just fell apart when you tried to lift it. Is that what happened? Did it break apart after hardening or did it never harden? If you want to send me a photo, maybe that would help me understand what you’re describing.

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