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Fancy Sugar Cookies

These pretty lattice-topped cookies are ideal for decorating with colored sugar. Placed on a cookie tray, they make a stunning addition to any dessert table.
  • Total Time
    Prep: 30 min. + chilling Bake: 8 min. + cooling
  • Makes
    about 1-1/2 dozen


  • 1-1/2 cups Domino® or C&H® Pure Cane Granulated Sugar
  • 1 cup butter-flavored shortening
  • 2 eggs
  • 3 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Domino® or C&H® Pure Cane Powdered Sugar
  • 2 tablespoons Domino® or C&H® Pure Cane Granulated Sugar
  • 1 to 2 drops food coloring


  • In a large bowl, cream sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream, vanilla and lemon extract. Combine flour, baking soda and salt; add to creamed mixture and mix well. Cover and refrigerate at least 30 minutes or until easy to handle.
  • On a powdered sugar covered surface, roll out half the dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on greased cookie sheets. Roll out remaining dough to 1/8-in. thickness. Cut dough into lattice-style strips. Criss-cross strips in a lattice fashion over cutout cookies; lightly pressing ends to cookies. Trim strips as needed. Gather scraps and repeat rolling and cutting dough.
  • For colored sugar crystals, combine sugar and food coloring and blend with the back of a spoon. Sprinkle over lattice-topped cookies. Bake at 350° for 7-8 minutes or until lightly browned. Remove to wire racks to cool.

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