Tuiles are crispy thin lace cookies that can be served plain or filled with chocolate ganache or frosting. These delicate cookies are easy to make and can be shaped into cones, tubes, cups, and more.
Crispy tuile cookies flavored using fresh orange juice and orange zest make a wonderful dessert. They are a perfect treat to serve with afternoon tea.
These thin lace cookies are easier to make than you’d imagine. There’s a bit of timing involved in shaping the warm cookies after they come out of the oven but the 6-ingredient cookie dough quickly comes together.
Plus these delicate cookies look as great as they taste.
The tuile cookie batter is quick and easy to make but it does need to chill for about an hour. It can even be made up to three days in advance.
Orange Tuile Cookie Batter
sugar – Granulated white sugar will add sweetness and promote browning.
all-purpose flour – Will add structure to the thin wafer cookies.
salt – A small amount of table salt helps to balance the sweetness in this tuile cookie recipe.
orange – For the cookie batter, you will use the zest and the juice from one orange.
butter – Use unsalted butter and melt it after you measure it.
Making the cookie dough.
- Whisk together 1/3 cup of sugar, 3 1/2 tablespoons of flour, and 1/8 teaspoon of salt.
- Then, whisk in the zest from one orange.
- Stir in 4 teaspoons of freshly squeezed orange juice and 3 tablespoons melted butter.
- Cover and chill for one hour.
How easy is that?
Baking Tuile Cookies
- Scoop out 1/2-teaspoon-size balls of the tuile cookie batter onto a silicone baking mat or parchment paper-lined baking sheet.
- Roll the dough into balls if you want perfectly round cookies. Otherwise, the cookies might spread into ovals or oblongs.
- Space your cookies about 3-inches apart, so they have plenty of room to spread.
- Bake in a 350 degree Fahrenheit oven for about 8 minutes until golden brown.
- The cookie dough will spread into flat circles and create lacey cookies. Be sure to leave 3-inches of space around each cookie. If the cookies are too close, they will bake together, and you will have to cut them apart.
- Bake 6 cookies at a time.
- You will have room to place 8-9 cookies on a baking sheet, but I recommend only baking six cookies at a time.
- You will need to shape the warm cookies, and it’s hard to get more than six cookies shaped before the cookies harden.
Shaping Tuile Cookies
- Before you can shape a tuile cookie, you must allow the hot cookies to cool on the baking pan for 60-75 seconds. If you try to scrape them up as soon as they come out of the oven, the tuile cookies will fall apart.
- Use a thin metal spatula to pick the cookies up off the pan. If you begin to pick up a cookie and the spatula won’t slide easily under the cookie it needs a little more time to cool.
Tuile Cookie Cups
- To make little tuile cups, remove the cookies from the oven, and while you are waiting 60-75 seconds for them to firm up, place a metal mini muffin tin into the hot oven.
- Remove the muffin tin, then scrape one cookie round off the baking pan and center it over a muffin cup. Warming the pan will keep the cookies warm while you shape them.
- Use a wooden tart tamper or the end of a wooden spoon to push the thin lace cookie into the cavity, forming a cup.
- Let the cookies cool in the muffin tin for 5 minutes, then carefully remove them.
If your cookies get too hard, they will crack. You need to work reasonably quickly to get all of the cookies shaped. That’s why I only suggest baking six cookies at a time.
If the cookies get too brittle to shape, place the pan back in the oven for about a minute to soften them. Be aware that the tops of the cookies will harden before the bottoms. You can flip them over to warm the tops.
Tuile Cookie Cones and Tacos
- To create simple taco-shaped tuile cookies, simply drape the warm cookies over a small curved surface like a fondant roller. Let them cool for a minute, then remove and let cool completely.
- To make cones, wrap the warm cookie around the tip of a metal cream horn form.
- It’s best to shape the cookies on the warm baking tray. It may feel hot to your fingers but the cookies will stay pliable longer if they are still warm. They will harden very quickly once they cool off.
The cones are my favorite shaped tuile cookie. They look so pretty filled with a swirl of chocolate ganache.
Tuile Cookie Rolls (tubes)
- To make tubes, you will roll the cookies around a 1/2-inch thick wood dowel. I actually used a paintbrush handle which worked great.
- Let the cookie cool for a few seconds on the dowel, then carefully slide it off.
- Set it down with the seam-side down and continue rolling the remaining cookies.
Optional chocolate ganache filling.
These orange cookies taste great on their own but the flavor can be enhanced if you fill them with chocolate ganache.
Check out my Orange Chocolate Ganache-filled Tuile Cookie recipe on my Hungry Happenings blog if you want to fill your cookies with orange-flavored ganache.
If you prefer plain chocolate ganache, get my chocolate ganache recipe from Hungry Happenings too.
Storing your cookies.
The cookies will keep for up to 3 days if stored at room temperature, but they will soften over time. Adding the ganache to the cookies will soften them more quickly, so I recommend piping ganache into the tuile cookies the day you plan to serve them.
Once they are filled with ganache, do not seal them in an airtight container. The cookies will get soft too quickly. Just place them on a cookie plater or in a cardboard box to transport the cookies.