A fun, festive Christmas cookie! These Basket Weave Mitten Cookies are a soft and crispy sugar cookie perfect for the holidays and your next cookie exchange! I love to make these cookies for a Christmas Cookie Exchange. Folks love the flavor and the design!
Sugar Cookie Mitten Cookies
Christmas is right around the corner so you know I am in the kitchen baking all the things. I saw these cookies on Pinterest and knew I had to try them!
I used my favorite NO CHILL sugar cookie recipe. This means as soon as you make the dough you can assemble the cookie.
If you aren’t familiar with basket weaving it isn’t as hard as it looks. You cut strips of dough and weave them through each other like lattice, just up and over and repeat. Super simple once you get the hang of it.
Also, have fun with these Basket Weave Mitten Cookies. You can switch up your colors and shapes to suit your needs.
Now, you know that if I can add buttercream to things I do. Decorating the bottom creates a fun a fuzzy mitten effect that not only tastes great but looks irresistible.
How to Make Mitten Cookies
With this recipe, you do NOT need to chill the dough, so it should roll out very easily.
I found that using a pizza cutter helped to get straight, sharp lines. You can also use a knife and a ruler.
Once you have assembled the lattice design, you can cover the dough with parchment and roll out. This will flatten the lattice pattern a bit as well as fill in any gaps there may be!
I purchased a mitten cookie cutter, but you can also make one! Just get some cardboard or heavy cardstock paper and trace a design you want. Cut it out then use it as a template for your cookies.
These are the cookie that you want on your dessert tray this holiday season. There won’t be any left once you are done, I promise!
Inspired by Land o Lakes
If you love fun Sugar Cookie designs, be sure to check these out!
A fun, festive Christmas cookie! These Basket Weave Mitten Cookies are a soft and crispy sugar cookie perfect for the holidays and your next cookie exchange!
- 1 cup (2 sticks or 226g) unsalted butter
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 2 tsp. baking powder
- 3 cups (360g) all-purpose flour
- Red and green food coloring
- Buttercream if desired
Preheat oven to 350° F.
Add butter to the bowl of your stand mixer and cream on medium-high for 1-2 minutes, or until butter is smooth and lighter in color.
With the mixer on low slowly add in the sugar, and then the egg. Be sure to scrape the sides of the bowl if necessary.
Turn mixer back on low and add in extracts.
Add in the baking powder and flour, 1/2 cup at a time, until fully incorporated.
Separate your dough into two equal sections.
Place one section on a parchment paper lined countertop and add in about 1 tsp red food coloring and knead with your hands until color is incorporated.
Repeat with your other dough and the green food coloring.
Trim edges so you have straight even sides.
Cut your rectangles into 1-inch strips.
Weave your red strips over and under the green strips, creating a basket like appearance. (see video)
Slightly press down with rolling pin to seal together.
Using a 3" mitten cookie cutter, cut out shapes and place on ungreased cookie sheet. You will have extra dough, so press together to create multi-colored cookies which you can use the cookie cutter to cut out as well or just flatten into circles.
Bake for about 8-10 minutes or until they are lightly browned.
Remove to cooling rack to cool completely.
Decorate bottoms with buttercream if desired. You can use a #21 or #32 tip and pipe out the fluffy bottom edge.
Photos by Tornadough Alli