Introduction

These Twisted Christmas Cookies bring together classic buttery goodness with a festive twist of almond and citrus icing. Soft, tender, and beautifully decorated, they’re perfect for holiday parties, gifting, or simply enjoying with a cup of warm tea. Get ready to spread some holiday cheer with every delicious bite!

This image shows a close-up of a rectangular baking tray filled with round, twisted cookies that have three main layers each: a soft beige dough base and two colored sugar-coated dough strips twisted together in a spiral, alternating between green and yellow, green and red, or yellow and red. The cookies are topped with small round white and red sprinkles, adding texture and a festive look. The twists create a swirled pattern with a sugar granule texture visible on the colored layers. The tray has a light metallic finish, and the surface beneath is a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup white sugar
14 oz (400g) unsalted butter, softened to room temperature
2 eggs, room temperature
2 tsp vanilla extract
1 tsp almond extract
Zest of 1 orange (optional)
6 cups plain flour (all-purpose), spooned and leveled
6 tbsp meringue powder
8 tbsp water (for meringue powder)
2 tsp lemon juice
7 cups powdered sugar, sifted
Extra water (for thinning icing)
Gel food coloring
Sprinkles, edible glitter, or crushed candy canes for decoration

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line 2-3 baking sheets with parchment paper to prevent sticking.
Step 2: In a large bowl, cream together the softened butter and white sugar using an electric mixer on medium-high speed for 2-3 minutes, until light, pale, and fluffy.
Step 3: Scrape down the bowl, then add the eggs one at a time, mixing well after each. Stir in vanilla extract, almond extract, and orange zest until combined.
Step 4: With the mixer on low, gradually add the flour in 2-cup increments. Mix just until the dough comes together; if too crumbly, add a tablespoon of milk.
Step 5: Lightly flour your work surface and rolling pin. Roll out a quarter of the dough to about ¼-inch thickness and cut into shapes using floured cookie cutters.
Step 6: Place cookies on baking sheets and chill in the refrigerator for 10-15 minutes to help them hold their shape during baking.
Step 7: Bake cookies for 10-12 minutes until edges are lightly golden and centers are set but soft. Let them cool on sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 8: To make royal icing, whisk meringue powder, lemon juice, and water on low until frothy. Gradually add sifted powdered sugar, then beat on high for 4-5 minutes until thick and glossy with stiff peaks.
Step 9: Thin some icing with water drop by drop in separate bowls to flooding consistency. Add gel food coloring to each as desired.
Step 10: Outline cookies with stiff icing using a piping bag, then flood inside with thinner icing. Use a toothpick to spread evenly. Decorate with sprinkles or edible glitter before icing sets.
Step 11: Let decorated cookies dry completely for 4-6 hours or overnight before serving or storing.

Tips & Variations

For a deeper flavor, substitute half the white sugar with light brown sugar.
If you have a nut allergy, omit the almond extract and double the vanilla extract for flavor.
Try lemon-poppy seed variation by replacing orange zest with lemon zest and folding in 2 tablespoons poppy seeds.
For a chocolate twist, dip cooled cookies halfway into melted dark chocolate and let set instead of icing.
Add 2 tsp cinnamon, ½ tsp nutmeg, and a pinch of cloves to flour for warm spiced cookies.
Use a 1:1 gluten-free flour blend for a gluten-free version; texture will be slightly more delicate.
Freeze unbaked dough tightly wrapped for up to 3 months to bake fresh cookies anytime.

Storage

Store baked, un-iced cookies in an airtight container at room temperature for up to one week or freeze for up to one month. Once decorated with royal icing, keep cookies in a single layer in a container for about 5 days. Reheat is not necessary; enjoy them fresh or at room temperature.

How to Serve

A tray filled with round swirl cookies, each made of two twisted colors: white dough paired with either red, green, or golden-yellow dough. The surface of the cookies is covered in granulated sugar and small white and colored sprinkles, adding texture and sparkle. The cookies have distinct, tightly twisted layers that create a flower-like pattern. They are presented closely packed in a white tray lined with light brown parchment paper, all set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

My dough is too sticky to roll! What do I do?

Add more flour a tablespoon at a time until manageable, and chill the dough between batches to firm the butter. A warm kitchen can soften the dough quickly, so keep it cool.

My cookies spread too much and lost their shape. Why?

This often happens if the butter was too warm or melted. Ensure butter is just softened, not greasy, and don’t skip the chilling step before baking to help cookies hold their edges.