Holiday Flannel Lattice Cookies: Simple sugar cookies weaved into a fun holiday lattice. Bake them until they are crispy (or leave them a little soft). Who doesn't love a fun new cookie during the holidays?! |

Holiday Flannel Lattice Cookies + A HUGE Giveaway

Holiday Flannel Lattice Cookies: Simple sugar cookies weaved into a fun holiday lattice. Colored for a festive holiday flannel look!


Holiday Flannel Lattice Cookies + A HUGE Giveaway

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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!

Holiday Flannel Lattice Cookies

2 dozen cookies
Prep Time:
Total Time:
Holiday Flannel Lattice Cookies: Simple sugar cookies weaved into a fun holiday lattice. Bake them until they are crispy (or leave them a little soft). Who doesn't love a fun new cookie during the holidays?! |
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Simple sugar cookies weaved into a fun holiday lattice. Colored for a festive holiday flannel look!


1 cup unsalted butter, softened
1 cup sugar
1 large egg
1 tablespoon milk
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Food coloring
Decorating sugar

Helpful Equipment:

Stand mixer or Hand Mixer


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.

Lattice Cookies

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.

Holiday Flannel Lattice Cookies
Creaming the butter

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.

Holiday Flannel Lattice Cookies
Light red done.

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).

Holiday Flannel Lattice Cookies
You could use any colors.

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.

Holiday Flannel Lattice Cookies
Precision rolling.

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.

Holiday Flannel Lattice Cookies
Slice it up.

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.

Holiday Flannel Lattice Cookies
Starting the weave!

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.

Holiday Flannel Lattice Cookies
Deep breathes.

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.

Holiday Flannel Lattice Cookies

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.

Holiday Flannel Lattice Cookies
Cut ’em out!

Sprinkle the cookies with coarse decorating sugar (like Bob’s Red Mill sparkling sugar) before baking!

Holiday Flannel Lattice Cookies
Ready to bake.

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!
Holiday Flannel Lattice Cookies: Simple sugar cookies weaved into a fun holiday lattice. Bake them until they are crispy (or leave them a little soft). Who doesn't love a fun new cookie during the holidays?! |

Holiday Flannel Lattice Cookies: Simple sugar cookies weaved into a fun holiday lattice. Bake them until they are crispy (or leave them a little soft). Who doesn't love a fun new cookie during the holidays?! |

The Sweetest Season Cookie Exchange Giveaway!

I’ve teamed up with 50 other bloggers to bring you The Sweetest Season’s Sweetest Cookie Giveaway! We’ve put together an INCREDIBLE cookie baking prize package, and we can’t wait to tell you more about it.

The Sweetest Season 2015 Sweetest Cookie Giveaway // The Speckled Palate

row one: Wit Wisdom Food | Beth Cakes | Alyssa and Carla | The Rustic Willow | Chez Catey Lou | Joybilee Farm | Arousing Appetites | The Food in My Beard | Lizzy is Dizzy | Lemon Sugar

row two: The Speckled Palate | The Gift of Gab | think fruitful | Majorly Delicious | Sugar Dish Me | An Oregon Cottage | A Savory Feast | The Foodie Patootie | Twin Stripe | Hidden Fruits and Veggies

row three: Appeasing a Food Geek | DC Girl in Pearls | Bessie Bakes | Brunch with Joy | Cooking With Libby | 2 Cookin Mamas | Lou Lou Biscuit | Me and My Pink Mixer | Wetherills Say I Do | The Little Epicurean |

row four: The Emotional Baker | Cake ‘n Knife | Glisten and Grace | Meredith Noelle | The Secret Ingredient [is love] | SammaSpot | Hey There Sunshine | Natasha Red Blog | Flavors & Sabores | Macheesmo

row five: Beer Girl Cooks | My California Roots | Butchers Niche | The Skinny Pot | Sustaining the Powers | Feast + West | Not Your Average Southern Belle | Vanilla And Bean | Our Life Inspired | That Square Plate

Be sure to check out our blogs to see all of our cookie recipes throughout the week! We’re using the hashtag #sweetestseasoncookies on social media this week, and we’re joining even more bloggers baking cookies, so it’s going to be a grand time!

Now, on to the giveaway!

A whopping 51 bloggers teamed up to bring you an awesome cookie-centric giveaway! We picked out a stand mixer and other goodies to make baking this season go smoothly. And, a big thank you goes out to the generous sponsors who helped with The Sweetest Season by organizing, as well as providing products to the participating bloggers and donating some incredible prizes for our giveaway! Be sure to check out Imperial Sugar, Dixie Crystals, Bob’s Red Mill, Cabot Creamery and The Crumby Cupcake for lots of great recipe ideas. And check out Garnishing Co., who designed our graphics.

The Sweetest Season Sweetest Cookie Giveaway 2015 // The Speckled Palate


We’re giving away The Sweetest Cookie Prize Pack, and it is worth $690! See the Rafflecopter below to enter to win this amazing set of cookie baking goodies. The prize pack includes:

Giveaway rules:

  1. Enter the giveaway through the Rafflecopter widget below. Everyone gets a free entry! You can enter multiple times, up to 65 total entries by following the giveaway sponsors on social media. (If you’ve followed in the past, that counts! Just enter the information as prompted.) All entries will be verified. No purchase is necessary to win.
  2. The giveaway is open until Saturday, December 19, 2015 at 11:59 p.m. CST. One winner will be chosen at random and e-mailed within 48 hours. Winners must claim prize within 48 hours of initial contact. The retail value of the prize is $690. Prizes listed above are the only ones available.
  3. Open to U.S. residents with a valid shipping address only. Must be 18 years of age as of December 5, 2015.
  4. To read all giveaway terms and conditions, visit the giveaway terms and conditions page or click the option in the Rafflecopter below to review them.

a Rafflecopter giveaway

I received free products from Imperial SugarDixie Crystals and Bob’s Red Mill as part of The Sweetest Season Cookie Exchange. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Macheesmo!


10 Responses to “Holiday Flannel Lattice Cookies + A HUGE Giveaway” Leave a comment

  1. Nick, thanks for making me smile! This is a gorgeous cookie, made me wonder why I never thought to do it back in the days when I was willing to do such things! :D Those days are gone. I’m still willing to do a lattice pie crust, but not lattice mini pies or cookies. But knock yourself out — because these are soooo cute! I’m going to send the link to a friend who will not be able to resist!

  2. Labor-of-love cookie. Lots of cool color combinations you could make, though. Make two sets with team colors for a big football game you and your friends follow.

  3. Just in time for my family’s annual Cookie Palooza this weekend. 8-10 of us spend a day baking up to 16 different kinds of cookies for the holidays! This one looks like a keeper!

  4. I tried making these lattice cookies three times, it does not come out like that! It taste really good .
    My problem was the dough it cracks. When I roll it the sides cracks so I ended up lthrowing it out those crack ones. Number two, the remains dough I tried to create lattice but it breaks even if I have to start at the middle. The dough was soft , I refrigerated it but after rolling it,it was very delicate that slight movement it breaks! What have I done wrong?
    I followed the steps but I really do not know . I am not a professional baker yet!
    I love your recipe please let me know what I can do to make this lattice cookie better

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