Refrigerator Lace Cookies

Refrigerator Lace Cookies

This recipe is from American Cookie, by Anne Byrn. Want more? Buy Anne’s newest cookbook here or call us at 877-653-6455 and one of our Old Mill Customer Service operators will be happy to order it for you! You can also find her other cookbooks here!
Makes 4 dozen 2- 2 ½-inch cookies
Prep: 15 to 20 minutes
Chill: 12 to 24 hours
Bake: 8 to 10 minutes
½ cup granulated sugar
½ cup light brown sugar, lightly packed
½ cup (4 ounces) unsalted butter, at room temperature
1 large egg
1 tablespoon whole milk
½ teaspoon vanilla extract
1 ½ teaspoons lemon zest (from 1 medium lemon)
½ teaspoon salt
½ teaspoon baking soda
1. Place the granulated sugar, brown sugar, and butter in a large bowl, and beat with an electric mixer on medium speed until the mixture is well blended, 1 minute. Beat in the egg, milk, vanilla, and lemon zest, until combined. Scrape down the sides of the bowl. Beat in the oats on low speed, just till combined. Set aside.
2. Place the flour, salt, and baking soda in a medium-size bowl, and stir to combine with a fork. Add to the oats mixture in two batches, beating on low just until the flour is blended. Scrape down the sides of the bowl.
3. Place a 16- to 17-inch piece of waxed paper on a countertop. Drop spoonfuls of dough lengthwise on the paper, making a line about 12 inches long. Fold paper lengthwise over dough and make a log, rolling to about 1 ¾ to 2 inches in diameter and 13 to 14 inches long. Place the log in the fridge for 12 to 24 hours.
4. Place a rack in the center of the oven and preheat to 400°F.
5. Remove the dough from the fridge, and place on a cutting surface. Remove the waxed paper. Cut the dough into ¼-inch slices and place on the pan 2 ½ inches apart. Place a pan in the oven.
6. Bake the cookies until the edges are golden brown, 8 to 10 minutes. Remove from the oven and allow to cool on the pan no longer than 1 minute. Remove to the rack with a metal spatula and cool. Store in a tightly covered container for up to 1 week.

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