Cookies With A Cut Out Or Lattice Torte

Let’s be honest: when you hear “cookies with a cut out,” you probably picture a butter-laced sugar cookie shaped like a reindeer or a firetruck. And that’s totally valid. But today, we’re talking about a whole different kind of “cookie cut out”—the kind that gets laid lovingly on top of a lattice torte. Think of it as pastry architecture that you can eat.

What Even Is a Lattice Torte?

A lattice torte is basically a stunning, show-off dessert that looks harder to make than it actually is. Imagine a buttery, shortbread-like crust, topped with a layer of jam or fruit curd, and then—here’s the magic—a lattice of cookie-like dough strips woven on top. It’s like a pie’s trendy, sophisticated cousin who went to art school and sends you postcards from Paris.

And the best part? The “cut out” part isn’t just for Christmas cookies. You can cut the dough into lovely little shapes—stars, hearts, diamonds—and scatter them over the filling. It’s like confetti, but edible and fancy.

The Dough: Your New Best Friend

The base dough for a lattice torte is usually a cross between a shortbread and a sugar cookie. It’s rich, not too sweet, and remarkably forgiving. You mix butter, sugar, flour, and maybe an egg yolk, and you get a dough that rolls out like a dream. No stress, no tears—just buttery bliss.

Pro tip: chill that dough. Seriously. If you try to weave a warm, sticky dough, you’ll end up with a blob that looks like a failed science experiment. Cold dough = crisp lines and clean edges.

Cut-Outs: The Fun Part

Now, here’s where you get to be a hero with a cookie cutter. Instead of traditional lattice strips, you can cut the dough into little shapes and arrange them on top of your filling. It’s like making a puzzle, but a delicious one. I like to use a tiny star cutter for a “night sky” effect, or little hearts for a torte that screams, “I love you, now eat me.”

Gingerbread Lattice Cookies

And if you mess up? Just press the dough back together, re-roll, and try again. The dough doesn’t judge you. It’s like a loyal golden retriever in flour form.

Filling: Jam, Curd, or Both?

You can use pretty much any thick jam or fruit curd. Raspberry, apricot, lemon, or even a boozy fig jam—go wild. The filling is the soul of the torte. Just don’t use something too runny, or it will escape from those cut-out holes like a naughty toddler. Nobody wants a jam puddle on their oven floor. Trust me.

If you’re feeling extra, spread a thin layer of marzipan or almond paste under the jam. It adds a nutty depth that’ll make your taste buds do a happy dance. You’re welcome in advance.

Weaving vs. Placing: Which Is Easier?

Okay, let’s address the elephant in the room: weaving a traditional lattice can feel like you’re trying to knit a sweater with a hangover. It’s fiddly. That’s why the cut-out method is a lifesaver. You just place your shapes on the filling, slightly overlapping, and it looks beautifully intentional—even if you were winging it. No one will know you were too lazy to weave. I won’t tell.

Homemade apple pie cookies with lattice crust 52495489 Stock Photo at

But if you want to weave, go for it. Just remember: you’re the boss of this dough. If a strip breaks, call it “rustic charm.” Bake with confidence, not perfection.

Baking & Cooling: The Waiting Game

These tortes bake at a moderate temperature—around 350°F—until the edges are golden and the jam is bubbling up through the cut-outs. Your kitchen will smell like a bakery in a rom-com. It’s dangerously tempting to dig in immediately. Don’t. Let it cool completely in the pan. The structure needs to set, or you’ll have a jammy avalanche. Patience, grasshopper.

Once it’s cool, you can dust it with powdered sugar. It’s the dessert equivalent of putting on lipstick—suddenly, everything looks polished and ready for its close-up.

Cinnamon Lattice Cookies

Why You Should Make One This Weekend

Because it’s fun, it’s forgiving, and it makes you look like a hero. You can make it for a brunch, a tea party, or just a Tuesday night when you want to feel extra. Also, the cut-out shapes mean you can customize it for any holiday. Valentine’s? Hearts. Halloween? Tiny ghosts. Arbor Day? …Leaf cutters? If Arbor Day is your thing, you do you.

Plus, it travels well. You can wrap it up and bring it to a friend’s house, and they’ll gasp when you unveil it. You get to say, “Oh, it’s just a little lattice torte,” with the utmost humility, while secretly knowing you’re the pastry queen or king of the universe.

The Uplifting Conclusion (You Knew It Was Coming)

Here’s the thing about making a cookies-with-a-cut-out lattice torte: it’s not just about the dessert. It’s about the process. The way the dough smells like butter and vanilla. The satisfying thump of the cookie cutter. The little moment of magic when you lift the pan and see golden, jammy jewels winking up at you. That’s joy, my friend, baked into existence by your own two hands.

And even if your lattice looks a little crooked, or your star cutouts got a bit smooshed—so what? You made something with love. You brought a little beauty into the world. And at the end of the day, you have a plate of delicious, buttery, jam-filled happiness to share. So go ahead. Flour up your counter, unwrap that butter, and cut out some joy. You deserve a torte that’s as wonderful as you are. Now go bake—and don’t forget to save a slice for yourself. You’ve earned it.