If you love a classic buttery cookie with a little extra something special, these Cinnamon-Sugar Cookies are worth adding to your baking list. They’re crisp around the edges, delicately spiced with cinnamon and nutmeg, and finished with a sprinkle of sparkling sanding sugar. But what really makes these cookies stand out is the beautiful woven lattice pattern on top.
The dough is rich and buttery, with plenty of vanilla and warm spices. After mixing, it needs some time to chill, which makes the dough easier to roll and work with. The recipe uses parchment paper to roll the dough into thin squares before cutting them into strips and carefully weaving the strips together. It’s a little more involved than making an everyday drop cookie, but the finished cookies are beautiful enough to make the extra effort worthwhile.
A pizza cutter is particularly handy for this recipe because it makes cutting the chilled dough into uniform strips quick and easy. It’s a simple kitchen tool, but it’s especially useful when you’re working with a large sheet of rolled cookie dough and want clean, straight lines.
Once the lattice pattern is finished, the cookies are cut into rounds, sprinkled with sanding sugar, and baked until golden around the edges. The result is a delicate cinnamon sugar cookie with a crisp texture and a wonderful combination of buttery, warm-spice flavor and sweet crunch.
These cookies would be lovely alongside a cup of coffee or tea, served with a cold glass of milk, or added to a holiday cookie platter. They also make a fun baking project when you want something a little more impressive than a standard sugar cookie.
If you’re looking for cinnamon sugar cookies that are as pretty as they are delicious, these lattice cookies are a wonderful recipe to try.
Try these other sweet recipes: Luscious Lemon Squares, Easy Chocolate Ice Cream or Salted-Caramel Pineapple Upside-Down Cake.
Read more about 30 Science-Backed Health Benefits of Cinnamon
Cinnamon-Sugar Lattice Cookies
- Total Time: 2:10
- Yield: 30 1x
Ingredients
- 7½ c. all-purpose flour
- 3 tsp. ground cinnamon
- 1½ tsp. ground nutmeg
- 1½ tsp. baking powder
- ¾ tsp. fine salt
- 3 large eggs
- 3 large egg yolks
- 4½ stick butter
- 2¼ c. granulated sugar
- 2¼ tsp. vanilla extract
- ¼ c. White sanding sugar
Instructions
- In a large bowl, combine the first 5 ingredients; set aside. In a medium bowl, beat eggs and yolks together; set aside.
- In a large mixing bowl, using an electric mixer on medium-high speed, beat butter until light and fluffy. Beat in granulated sugar, then vanilla and reserved egg-yolk mixture. Reduce mixer speed to low and gradually beat in reserved flour mixture just until the dough comes together. Remove the dough from the bowl and divide into 4 equal pieces. Shape into disks, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or up to 3 days.
- Remove dough from refrigerator and unwrap. Place each disk between lightly floured pieces of parchment, dusting with more flour to keep dough from sticking, and roll out each to a 14-inch square that’s 1/8 inch thick. Stack dough squares with parchment on a baking sheet, cover sheet tightly with plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 350 degrees F. Meanwhile, remove baking sheet from refrigerator and unwrap. Remove 2 dough squares. Rewrap baking sheet and return to refrigerator.
- Unwrap 1 dough square. Using a pizza cutter, slice the square into 1/2-inch-wide strips. Repeat with the second dough square. Then, working with the first dough square, gently fold back every other strip in half, taking care not to create a crease at the bend. Position one strip of dough from the second square perpendicularly against the bends in the strips you just folded back. Unfold the bent strips so that they lie atop the perpendicular strip. Repeat this crisscrossing process (folding back the strips in the first square that are now covered by the perpendicular strip, placing another strip from the second square perpendicularly against those bends, and unfolding the bent strips so they lie atop the new perpendicular strip) until a lattice pattern is woven through half of the dough square. Turn the parchment 180 degrees and repeat the preceding steps on the other half of the dough square.
- Line 2 baking sheets with parchment. Using a 3 1/2-inch round cutter, cut out cookies and transfer to prepared baking sheets. (Gather scraps; wrap tightly in plastic wrap and refrigerate.) Sprinkle cookies lightly with sanding sugar. Bake until golden around the edges and firm, 11 to 14 minutes. Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the 2 remaining dough squares.
- Remove gathered scraps from refrigerator, form into a disk, and chill until firm, at least 30 minutes. Then repeat rolling, chilling, lattice-making, baking, and cooling directions to create the last few cookies.
- Prep Time: 1:25
- Cook Time: :15
- Category: Dessert
- Method: Baked