Holiday Flannel Lattice Cookies + A HUGE GiveawayJump to Recipe
During the holidays, I always like to bust out the cookie supplies and remind myself that I’m not a great baker.
But, it’s the effort that counts and a little effort is all you need to make these really cool lattice cookies. I call them flannel lattice cookies because I dyed them red but obviously you could use any color you wanted.
Do they take a little more time than if you just rolled out some cookie dough and punched out some cookies? Sure. But, if there’s ever a time to spend a few extra minutes making a fun cookie, it’s during the holidays! Turn up the music and enjoy the process on these.
Even if you aren’t going to be making lattice cookies this year, be sure to read to the bottom of this post! I’ve teamed up with around 50 other bloggers this year for the Sweetest Season Cookie Exchange. The cookie recipes are all amazing, but most importantly there’s a giveaway valued at almost $700 (Hint: STAND MIXER). Enter that sucker. I want a Macheesmo reader to win it!
Simple sugar cookies weaved into a fun holiday lattice. Colored for a festive holiday flannel look!
1) Using a hand mixer or the beater attachment for a stand mixer, cream together butter and sugar until it’s light and fluffy. Then slowly mix in egg and milk. Add 8-10 drops of food coloring to the mixture now for base color.
2) In a separate bowl, whisk together flour, baking powder and salt. Mix this into the creamed butter on low. Try not to overmix the dough.
3) Remove half of the cookie dough from the mixer (this will be the lighter colored dough). Then add another 10-15 drops of food coloring and mix a second time for darker color.
4) Wrap both halves of dough in plastic wrap, tightly, and store in the fridge for at least 2 hours (overnight is best).
5) When ready to bake cookies, roll out dough halves between wax or parchment paper until they are roughly the same size. I like to shoot for about 9×12 rectangles. Lightly flour two clean surfaces and turn the rolled out dough onto the surfaces.
6) Use a knife or dough cutter to cut 1/2 inch strips for both batches of dough. Go opposite directions (long strips and short strips) on each piece of dough.
7) Working from the center out, weave the strips into each other by folding back every other strip from one batch and sliding in a different colored strip. Then alternate the folded pieces and continue until you have a full lattice.
8) Use a cookie cutter to cut cookies out of the lattice.
9) Bake cookies at 350 degrees F. on a baking sheet lined with parchment paper until they are lightly browned and puffy, 13-15 minutes. You can go longer if you want them crispier. I like mine a bit on the soft side.
You can re-roll the dough to get a second batch of cookies, but you probably won’t be able to remake the lattice structure. Just call them tie-dyed cookies!
Let cookies cool and store in an airtight container.
Making the Dough
The dough for these cookies is a really basic sugar cookie dough. Nothing fancy. The only trick is adding the food coloring. After you cream together the butter and sugar and add the egg and milk, I like to add about 10 drops of food coloring. This gives the dough a base color before you start mixing in the flour.
Then add the dry stuff and mix it until it’s just combined. Divide this dough in half and put half of it back in the mixer with another 10-15 drops of food coloring.
That’ll give you two cool shades of cookie dough from one batch of dough! Wrap these tightly in plastic wrap and let them chill in the fridge for a few hours (overnight is best).
Making the Cookies
Okay, team. Deep breathes! Here’s how to do the weave.
Working with one piece of dough at a time, roll it out into large rectangle between two pieces of parchment paper. Some parchment paper brands have measurements on them so you can make sure the two pieces are roughly the same size.
Transfer the rolled dough to a lightly floured surface.
Then use a roller or a knife to slice each piece of dough into about 1/2-inch strips. If you make the strips too narrow, it’ll be really hard to work with them. You can see some of my narrower strips toward the bottom of the below photo. They were a pain in the cookies to work with.
The key to getting the weave right is to make sure your strips are going different directions. If you cut one piece of dough longwise, do the other one the opposite way.
Also, your goal when weaving is to move the strips as few times as possible so they don’t break. To make this easier, work from the the inside out, starting about halfway in.
Fold back every other strand of dough and then place dough a different colored piece of dough.
Fold those strips down and fold the alternating ones up. Repeat. Repeat. Repeat.
Most importantly, don’t freak out if it isn’t perfect or if your strips tear a bit (they probably will). If a few strips tear, just patch them back together as best you can.
Once one half of the dough is done, the do the second half, again starting at the middle and working out.
I would say it took me 15-20 minutes to get the weave done! It looks pretty cool when it’s done though even with some tears and mistakes.
Then just use your cookie cutter of choice to punch out the cookies! They might be a bit fragile at this point so I would use a spatula to transfer them to your baking sheet.
Sprinkle the cookies with coarse decorating sugar (like Bob’s Red Mill sparkling sugar) before baking!
Because these cookies are thicker than just single layer cookies, they will need to bake for 13-15 minutes at 350 degrees F. You can go a bit longer if you want them crispy. Personally, I like mine to be a bit on the soft side so I always err on the lower baking time.
I just love how these turn out!
PS. For the leftover dough you have after you punch out the cookies, you can re-roll it and mix in any leftover dough strips you have for simple tie-dyed cookies also!
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!