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If you’re looking for a cookie that’s as beautiful as it is delicious, cinnamon lattice cookies are the way to go. These spiced treats have a buttery, tender sugar cookie base with warm notes of cinnamon and a hint of ginger. The woven lattice top adds a charming, homemade touch that makes them perfect for holiday gatherings, cookie swaps, or gifting. They’re just fancy enough to impress but still cozy and comforting. Bake a batch, and watch them disappear faster than you can say “holiday baking!”
These are fancy enough for a Christmas bake swap or to package up in little boxes and give as gifts. Whip up a batch and enjoy the warm, aromatic spice flavors.
Are you into baking? More festive baking ideas include lemon shortbread cookies, Christmas tree cupcakes, and gingersnap icebox cookies.
Why You’ll Love It
Not hard to make: These cookies might look fiddly to make but they really aren’t! If you can braid hair, you can easily make lattice cookies.
So delicious: Warm spices feature in these wonderful cookies, so if you like cinnamon and ginger you’re going to love them.
Ideal for gifting: Whip up a second batch. They are great for giving as a thoughtful homemade gift.
Cinnamon Lattice Cookie Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
All purpose flour: The main ingredient in the cookie dough.
Unsalted butter: Bring it to room temperature first, so it’s easier to mix.
Granulated sugar: Some for the cookie dough and some to sprinkle over the baked cookies for crunch.
Egg: To bind the cookie dough.
Coconut oil: Adds moisture to the dough.
Spices: Ground cinnamon and ginger flavor the lattice cookies.
How to Make Cinnamon Sugar Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the cookie dough: Beat butter and white sugar and then mix in the oil and egg. Add the flour and spices and mix to achieve a smooth dough. Shape it into a rectangle, wrap it in plastic wrap and chill until first.
Make the lattice pattern: Divide the dough into 2 rectangles and roll out to about ¼-inch thick. Cut one of the rectangles into vertical strips and the other into horizontal strips with a knife or pastry cutter. Braid the dough strips to make a lattice pattern.
Bake the cookies: Cut out cookies with a cookie cutter and bake on a prepared baking sheet or pair of baking sheets lined with parchment paper, in a preheated oven, until crispy and golden brown at the edges.
The finishing touches: Sprinkle some granulated sugar over the cookies and let them cool completely before serving.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free flour.
Coconut oil: Use vegetable oil, canola oil or another cooking oil instead.
Cinnamon sugar topping: Sprinkle cinnamon sugar over the cookies before baking.
Different spices: Try nutmeg, cloves or cardamon in the cookies.
Add another flavor: Add a few drops of almond extract or vanilla extract, or some mini chocolate chips.
Serving Suggestions
As a snack: Enjoy cinnamon sugar lattice cookies with white Christmas punch or spiced holiday punch.
On cookie platters: Serve them up with other treats, perhaps Swiss roll train treats and pistachio biscotti.
As a special gift: Homemade gifts such as candle sweater cozies and personalized baskets are great for Christmas gifting, as are these delicious cinnamon lattice cookies!
How to Store Woven Cinnamon Cookies
Store: Keep the cookies in an airtight container at room temperature.
Freeze: You can freeze these in an airtight container for up to 3 months.
Thaw: Defrost in the refrigerator overnight or for a couple of hours at room temperature.
Top Tips
Sticky dough: To prevent the dough from sticking, lightly flour your work surface and rolling pin when rolling out the dough.
Cookie thickness: Adjust the thickness of the rolled-out dough to your liking. Thicker cookies will be softer, while thinner ones will be crisper.
Softer cookies: If you prefer a softer cookie, reduce the baking time slightly to keep the cookies chewy in the center.
Made a mistake with braiding? Ensure you’re using evenly-sized strips. If you have thick ones and skinny ones, the lattice design won’t look good. If the strips go wrong, you can just roll the dough back out and try again.
Woven Top Sugar Cookies FAQs
Yes, you can freeze the cookie dough for up to 3 months. Thaw in the refrigerator before using.
Sure! Use festive cookie cutters (Christmas trees or bells perhaps) to make different cookie shapes.
Cinnamon Sugar Lattice Cookie Recipe
Cinnamon Lattice Cookies
Equipment
Ingredients
- ¼ Cup unsalted butter, at room temperature
- 1/3 Cup plus 1 Tablespoon granulated sugar
- ½ Tablespoon coconut oil
- 1 egg, large
- 1 1/3 Cups all purpose flour
- 1 Tablespoon ground cinnamon
- ½ Teaspoon ground ginger
Instructions
- In a mixing bowl, cream the softened butter and 1/3 cup granulated sugar until light and fluffy. Add the egg and oil and mix well.
- Gradually add the flour, cinnamon and ginger to form a smooth dough.
- Shape it into a rectangle, wrap it in plastic wrap, and refrigerate for about 1 hour or until firm.
- Preheat the oven to 350°F.
- Once the dough is firm, divide it into 2 rectangles and roll out the dough until it is about ¼ inch thick.
- Using a pizza cutter or a sharp knife, cut one of the rectangles into vertical strips and the other into horizontal strips.
- To braid the dough, fold down the first vertical strip, the third, the fifth, the seventh, and the ninth, always leaving a strip in the middle without folding. Place one of the horizontal strips over the untouched strips, crossing the entire dough.
- Place the vertical strips that you folded down back over the horizontal strip.
- Then lift the vertical strips you haven’t lifted and place another horizontal strip.
- Repeat this process until you finish braiding all the dough.
- Once the dough is completely braided, cut the cookies into round shapes using a cookie cutter, and then bake them.
- Carefully transfer the cookies on to a parchment paper lined baking sheet.
- Bake in the preheated oven for 8 to 10 minutes or until the edges are lightly golden.
- Once cooked, sprinkle the remaining tablespoon of sugar on top of the cookies. Transfer to a cooling rack and let the cookies cool completely.
Notes
Cookie thickness: Adjust the thickness of the rolled-out dough to your liking. Thicker cookies will be softer, while thinner ones will be crisper.
Softer cookies: If you prefer a softer cookie, reduce the baking time slightly to keep the cookies chewy in the center.
Made a mistake with braiding? Ensure you’re using evenly-sized strips. If you have thick ones and skinny ones, the lattice design won’t look good. If the strips go wrong, you can just roll the dough back out and try again.
Nutrition
Flavor-wise, these cookies are like a cross between buttery pie crust and sugar cookies. If you love sugar cookies you’ll definitely enjoy these cinnamon lattice cookies with their warm, earthy spice flavor and tender crumb. They’re ideal as a festive treat, to pair with holiday desserts or to bring to your next holiday party or Christmas cookie swap.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The lattice detail was so charming; everyone thought I bought them!