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Twisted Cookies Recipe

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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.

Ingredients

Scale

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

Find it online: https://ricoloranz.com/twisted-cookies-recipe/