Sugar cookies shaped into the form of mini lattice-pie-crust tops. Aren’t they so cute!
I first saw this idea on Pinterest and I immediately fell in love. It’s such a cute presentation of sugar cookies and dresses up any simple dessert or drink and turns it into something special. You can place them on top of mugs of cocoa or Hot Mulled Cranberry Juice, or serve them on top of mugs, ramekins or bowls full of some hidden Christmas dessert.
They really aren’t too difficult to master. But for those who don’t know how to make lattice pie crusts I’ve included step-by-step photos with the instructions.
First, a couple notes:
- It’s important to roll out the dough and then chill, before cutting and making the lattice. It adds a bit more time to the process but I didn’t do this the first time around and the dough was too stretchy and kept breaking while I was trying make the lattice.
- If the dough breaks don’t sweat, just press the pieces back together and it will seal as it bakes. That’s the great thing about homemade, things don’t have to look perfect, they just become rustic. :)
- I used the dough from my Eggnog Sugar Cookies and the instructions below are suited to that recipe. But, of course you could use your favourite sugar cookie (or gingerbread) recipe to do the same.
Lattice “Pie Crust” Sugar Cookies – How to
1) Divide the dough into four equal pieces and roll each into squares, on lightly floured pieces of parchment paper, making sure they are of equal size and thickness. Freeze for 5 minutes (or refrigerate for 15). You can stack them on top of each other (with the pieces of parchment between) to save space.
Working with two at a time, slice into even sized strips with a pizza cutter or knife.
2) Separate the strips and place as many side by side until they are as wide as one is long. Set other strips aside. Fold every other strip in half; lay one of the strips that you set aside across the middle. Lay all the pieces back down.
3) Fold the opposite strips up and lay another across, beside the first; fold all pieces back down – making sure that the ones that were over the first strip are now under the second strip.
4) Continue in this pattern, patching up any pieces that break as you go.
5) Once you have a complete square you’re ready to make the cookies. There will be some strips leftover – put them in the fridge to use with the leftovers from the next batch.
6) Use the top of the mugs, ramekins or bowls, that you plan on using, to cut out the cookies. This will make sure that they fit perfectly on top once baked.
7) Remove the excess cookie dough. You can re-roll and repeat the process with these scraps, but it’s best to wait until you can gather all the scraps together so you can work with a larger piece of dough.
8) Transfer the cookies, on the parchment paper, onto a baking sheet. Freeze again for 5 minutes (or refrigerate for 15), this will make sure the cookies don’t spread as much when baking.
Remove from the fridge; brush with a bit of melted butter and sprinkle with cinnamon sugar (1 tablespoon sugar + 1 teaspoon sugar). Bake at 350ºF for 10-12 minutes (or according to recipe directions).
Inspired by not martha.