Twisted Cookies Recipe

Introduction

Twisted Cookies are a festive and flavorful treat perfect for holiday celebrations. These buttery, crisp cookies come in fun shapes and are beautifully decorated with colorful royal icing and festive toppings. They’re as enjoyable to make as they are to eat.

Ingredients

• 1 cup white sugar
• 14 oz (400g) butter, softened
• 2 eggs
• 2 tsp vanilla extract
• 1 tsp almond extract (for a festive flavor lift)
• Zest of 1 orange (optional, for brightness)
• 6 cups plain flour
• 6 tbsp meringue powder (for icing)
• 8 tbsp water (for icing)
• 2 tsp lemon juice (for icing)
• 7 cups powdered sugar, sifted (for icing)
• Extra water (for thinning icing)
• Gel food coloring (red, green, gold, white)
• Sprinkles, edible glitter, or crushed candy canes (for topping)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line 2-3 baking sheets with parchment paper.
2. Step 2: In a large bowl, cream the softened butter and sugar together until fluffy.
3. Step 3: Add the eggs, vanilla extract, almond extract, and orange zest to the butter mixture and mix until smooth.
4. Step 4: Gradually add the plain flour, mixing until a dough forms. If the dough feels dry, add a tablespoon of milk to bring it together.
5. Step 5: Roll out the dough to about ¼-inch thickness and cut into shapes using cookie cutters such as trees, stars, or mittens.
6. Step 6: Place the cookies on the prepared baking sheets and chill them in the refrigerator for 10–15 minutes before baking.
7. Step 7: Bake the cookies for 10–12 minutes, until the edges are just golden. Remove from the oven and allow to cool completely.
8. Step 8: To make the icing, whisk together the meringue powder, lemon juice, and water until combined.
9. Step 9: Gradually add the sifted powdered sugar, beating until the icing is glossy. Thin with extra water as needed for piping or flooding.
10. Step 10: Divide the icing into bowls and tint with gel food coloring as desired. Decorate the cooled cookies using the icing and add sprinkles, edible glitter, or crushed candy canes for extra festive flair.
11. Step 11: Let the decorated cookies set completely before serving or storing.

Tips & Variations

• For a softer cookie, reduce the flour slightly or add an extra egg yolk.
• Use almond extract sparingly if you prefer a milder flavor.
• Try lemon or peppermint extracts as alternatives to almond for a different twist.
• Chilling the dough and cookies before baking helps maintain the shapes and prevents spreading.
• If you don’t have meringue powder, you can substitute with pasteurized egg whites.

Storage

Store the cookies in an airtight container at room temperature for up to one week. If icing is applied, let it dry completely first to avoid smudging. For longer storage, freeze the undecorated cookies in a sealed container for up to three months; thaw completely before decorating. Reheat decorated cookies briefly in a low oven to slightly soften if desired, but avoid overheating to prevent melting the icing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before rolling and cutting. This helps develop the flavors and makes the dough easier to handle.

How do I prevent the icing from cracking?

Ensure the cookies are completely cool before icing and avoid adding too much water when thinning the icing. Let each layer of icing dry before adding additional decorations to minimize cracking.

Twisted Cookies Recipe

Print Recipe

★★★★★

4.5 from 61 reviews

Twisted Cookies are festive, buttery sugar cookies with a hint of almond and orange zest, perfect for holiday celebrations. They are decorated with vibrant royal icing and colorful toppings like sprinkles and crushed candy canes to add a joyful touch to your cookie platter.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 45 minutes
• Yield: About 40–50 cookies depending on size 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cookies:

• 1 cup white sugar
• 14 oz (400g) butter, softened
• 2 eggs
• 2 tsp vanilla extract
• 1 tsp almond extract
• Zest of 1 orange (optional)
• 6 cups plain flour
• 1 tbsp milk (optional, if needed to bring dough together)

For the Icing:

• 6 tbsp meringue powder
• 8 tbsp water
• 2 tsp lemon juice
• 7 cups powdered sugar, sifted
• Extra water (for thinning)
• Gel food coloring (red, green, gold, white)
• Sprinkles, edible glitter, or crushed candy canes (for topping)

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and line 2-3 baking sheets with parchment paper to prepare for baking.
2. Cream butter and sugar: In a large bowl, beat the softened butter and white sugar together until the mixture becomes fluffy and light.
3. Add wet ingredients: Incorporate the eggs, vanilla extract, almond extract, and orange zest into the creamed butter mixture, mixing until smooth and fully combined.
4. Make the dough: Gradually add the plain flour to the wet ingredients, mixing until the dough starts to form. If the dough seems too crumbly or dry, add 1 tablespoon of milk to bring it together.
5. Roll and cut cookies: On a lightly floured surface, roll the dough out to about ¼-inch thickness. Use cookie cutters to cut shapes such as trees, stars, and mittens.
6. Chill the dough: Place the cut cookies onto the prepared baking sheets and chill in the refrigerator for 10–15 minutes to help maintain their shape during baking.
7. Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are just turning golden brown. Once baked, allow the cookies to cool completely on a wire rack.
8. Prepare the icing: In a mixing bowl, whisk together the meringue powder, lemon juice, and water until combined. Gradually add the sifted powdered sugar, beating continuously until the icing becomes glossy and stiff peaks form. If the icing is too thick, thin it out with a little extra water as needed.
9. Decorate: Divide the icing into separate bowls and tint each with different gel food coloring colors such as red, green, gold, and white. Use piping bags or spoons to decorate the cooled cookies. Add sprinkles, edible glitter, or crushed candy canes for extra festive decoration.
10. Set the icing: Allow the decorated cookies to sit at room temperature until the icing is fully set and hardened before serving or storing.

Notes

• Chilling the dough before baking helps prevent the cookies from spreading and keeps the shapes sharp.
• Optional orange zest adds a fresh citrus note that brightens the cookie flavor.
• If the dough is too sticky after mixing, add a little more flour one tablespoon at a time.
• Meringue powder is essential for the royal icing to stiffen properly; don’t substitute with egg whites unless you plan to use the cookies immediately.
• Royal icing hardens as it dries, making these perfect for stacking or gifting.
• Store cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.

Keywords: holiday cookies, sugar cookies, royal icing, festive cookies, almond extract, orange zest, Christmas cookies