Using the same technique as lattice pie crust, these sugar cookies are perfect for a Christmas cookie plate. Use the leftover dough to create marbled cookies!
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3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1 cup cold Land O Lakes® Butter, cut into chunks
1/8 teaspoon red gel food color
1 large Land O Lakes® Egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon red gel food color
Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
Combine flour, baking powder, and salt in small bowl; set aside.
Place sugar, cold butter, and 1/8 teaspoon red food color into bowl of heavy-duty stand mixer fitted with paddle attachment. Beat at medium speed until well combined. Add egg, vanilla and almond extract; beat until well mixed. Gradually add flour mixture, beating at low speed until just combined.
Knead dough to incorporate crumbs and form a smooth dough. Remove half of dough from bowl. Add 1/4 teaspoon red food color to dough remaining in bowl. Mix just until well combined.
Roll out each section of dough on lightly floured surface into rectangle that is slightly thicker than 1/8-inch. Cut rectangles into 3/4-inch strips. Weave red dough with pink dough, leaving no space in between, to create a basket weave pattern (use same technique as a lattice top pie). Gently press together using rolling pin.
Cut weaved dough using 2 1/2-inch mitten-shaped cookie cutter dipped into flour. Using small metal spatula, place onto prepared cookie sheet. Bake 8-10 minutes or until lightly browned. Cool 2 minutes on cookie sheet; remove to cooling rack.
Use remaining dough to create marbled cookies. Gently press dough together. Roll out to 1/8- to 1/4-inch thickness. Cut with mitten-shaped cookie cutter. Place onto prepared cookie sheets. Bake 8-10 minutes or until lightly browned.
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This would be really cute for Valentine's Day with a heart shaped cookie cutter.
Land O'Lakes facebook page shared this recipe on Nov 30, 2016. There are two more pictures that show the lattice and in progress look to help with the how-to, Jeannette. I'm going to attempt these tomorrow, with a 3yo. Wish me luck!
totally agree with the dough not being the right consistency. I bake cookies every year for xmas and generally bake all the time and this was not a good recipe for the cookie dough even with the "helpful hints" given below the other commentor. It's decent dough but not for this kind of cookie.
I don't have a stand mixer, will a hand mixer do?
Hi Kim, a hand mixer will work, it just might take longer and be a bit more difficult to mix the cold butter with. Happy baking!
Neat idea, but don't use this recipe for sugar cookies. The dough seemed like the right consistency until you try to weave and it breaks! I made them this weekend, taste great, but took we ay longer than it should've.
Hi Amber, I'm sorry to hear you had issues with the dough breaking! When we developed this dough in the Test Kitchens, we found 3 tips that will help you have success with this recipe. First, make sure that you are starting with the dough that has just been mixed up. If the dough gets too warm, it can be difficult to work with. Also, if the dough does start to break, you can patch it up easily - just press it back together again. Lastly, make sure not to flour the surface too liberally - this can make the dough tough and hard to work with. Hopefully this helps - and if we can be of any more help, just let us know!
We've created brand new recipes for you to mix in with your Christmas traditions. From Indian spiced caramels to browned butter cookies shaped with a spoon we know you'll find something to include this holiday season.