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+ servings

Cinnamon Lattice Cookies

Course: Sweets
Cuisine: American
Keyword: Christmas, Cookies
Prep Time: 1 hour 20 minutes
Cook Time: 14 minutes
Total Time: 1 hour 34 minutes
Servings: 16
Calories: 786kcal
Author: Bella
Take your Christmas baking and holiday baking to the next level! Your favourite Christmas cookies are going to be these cinnamon lattice cookies!
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  • 71/2 Cup flour
  • 3 Tsp cinnamon
  • 1 1/2 Tsp nutmeg
  • 1 1/2 tsp baking powder
  • 3 eggs large
  • 3 egg yolks
  • 2 1/4 Cup butter
  • 2 1/4 Cup sugar
  • 2 1/4 Tsp vanilla extract


  • 1/4 Cup Sugar for topping


  • In a bowl, combine the dry ingredients and then set aside.
  • In another bowl, beat the eggs and yolks together. Set this aside, too.
  • In the bowl of a mixer, beat the butter until fluffy. Beat in the sugar until combined. Then add in the vanilla and the egg mixture to combine.
  • Gradually beat in dry mixture until the dough comes together.
  • Remove the dough and divide into 4 pieces. Shape each piece into a disk, wrap in plastic wrap, and then refrigerate for at least 2 hours.
  • Remove dough from the fridge and unwrap. Place each disk between lightly floured pieces of parchment, dusting with more flour to keep dough from sticking if needed. Roll out each to a 14 inch square that is about 1/8 inch thick.
  • Stack dough pieces with parchment on a baking sheet, cover the baking sheet with plastic wrap, and refrigerate for about 30 minutes.
  • Preheat the oven to 350 degrees F. Prepare two baking sheets with parchment.
  • Remove baking sheet from the fridge and unwrap. Remove 2 dough pieces. Rewrap the baking sheet and return to fridge. Using a pizza cutter, slice one dough piece into 1/2 inch wide strips. Repeat with the second dough piece.
  • Now to make the lattice...it isn't as hard as the directions make it sound. With the first dough piece, gently fold back every other strip in half without bending. 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 on top the perpendicular strip. Repeat this crisscrossing process (folding back the strips in the first piece that are now covered by the perpendicular strip, placing another strip from the second piece 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 piece.
  • Turn the parchment 180 degrees and repeat the above steps on the other half of the dough square.
  • Using a 3 1/2 inch round cutter, cut out cookies and transfer to the prepared baking sheets. Gather scraps as you go and wrap tightly in plastic wrap to refrigerate. Sprinkle cookies lightly with the topping sugar.
  • Remove dough scraps from the fridge, form into a disk, and chill for about 30 minutes. Then repeat rolling, chilling, lattice-making, baking, and cooling directions to create the last few cookies.
  • Repeat with the 2 remaining dough squares to make all the cookies.
  • Bake 11 to 15 minutes until golden. Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.


Calories: 786kcal | Carbohydrates: 164g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 67mg | Potassium: 238mg | Fiber: 5g | Sugar: 23g | Vitamin A: 99IU | Calcium: 80mg | Iron: 9mg

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.