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.