DESSERT RECIPES

Lattice Pie Crust Sugar Cookies

Updated

Spiced sugar cookie dough woven into a lattice, cut into rounds and baked with cinnamon sugar so each cookie looks like a tiny pie top.

Prep
1 hr
Cook
25 min
Total
2 hr
Yield
about 12 to 16 mug-size lattice cookies
Illustration of Lattice Pie Crust Sugar Cookies
AI-generated illustration, not a photo of this recipe.

These cookies from the KitchenSimplicity archive borrow the look of a woven pie crust. Strips of chilled, spiced sugar cookie dough are woven into a lattice, cut into rounds the size of your mugs or ramekins, brushed with butter and finished with cinnamon sugar.

Set them on top of mugs of cocoa or hot cider, or on ramekins of pudding or fruit crisp, and they read as little pies at a glance. They are a fun project for a Thanksgiving or Christmas dessert table, and any small breaks in the dough simply bake together for a rustic finish.

Tips

  • Chill the rolled dough before cutting strips; warm dough stretches and tears as you weave.
  • Any favorite sugar cookie or gingerbread dough works with the same lattice method.
  • Store baked cookies in an airtight container at room temperature for up to 5 days.
  • Rolled, wrapped squares of dough can be refrigerated for 2 days or frozen for a month before weaving.

Lattice Pie Crust Sugar Cookies

Prep
1 hr
Cook
25 min
Total
2 hr
Yield
about 12 to 16 mug-size lattice cookies

Ingredients

  • For the spiced sugar cookie dough:
  • 3 cups (375 g) all-purpose flour, plus more for rolling
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup (227 g) cold salted butter, cubed
  • 1 cup (200 g) granulated sugar
  • 1 large egg
  • 2 teaspoons rum extract (or 2 teaspoons vanilla extract)
  • For the topping:
  • 1 to 2 tablespoons butter, melted
  • 1 tablespoon granulated sugar mixed with 1 teaspoon ground cinnamon

Steps

  1. Whisk the flour, baking powder, cinnamon and nutmeg together in a bowl.
  2. In a mixer, beat the butter and sugar until creamy. Beat in the egg and rum extract.
  3. Add the flour mixture in three parts, scraping the bowl between additions, and mix until combined; the dough will look crumbly. Knead it briefly on the counter until it holds together.
  4. Divide the dough into four equal pieces. Roll each into a square of the same size, about 1/8 inch thick, on a lightly floured sheet of parchment. Stack the sheets and freeze for 5 minutes or refrigerate for 15, until firm.
  5. Working with two squares at a time, cut them into even strips with a pizza cutter or sharp knife.
  6. Lay strips side by side on parchment to form a square. Fold back every other strip, lay one loose strip across the middle, then unfold the strips over it.
  7. Fold back the alternate set of strips, lay the next cross strip beside the first, and unfold. Repeat, alternating which strips you fold, until the whole square is woven. Press any broken pieces back together.
  8. Use the rim of the mug, ramekin or bowl you plan to serve on to cut out rounds, so the cookies fit neatly. Lift away the scraps and chill them to reroll and weave together later.
  9. Heat the oven to 350°F (175°C). Slide the parchment with the cookies onto a baking sheet and freeze for 5 minutes or refrigerate for 15 so they hold their shape.
  10. Brush the cookies lightly with melted butter and sprinkle with the cinnamon sugar.
  11. Bake for 10 to 12 minutes, until the edges are just turning golden. Let them rest on the sheet for 2 minutes, then move to a rack to cool. Repeat with the remaining dough.

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