Cinnamon Lattice Cookies
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.
Servings: 12 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
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.
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
Calories: 84kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 6mg | Potassium: 24mg | Fiber: 1g | Sugar: 6g | Vitamin A: 22IU | Vitamin C: 0.03mg | Calcium: 11mg | Iron: 1mg
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