Desserts

Twisted Christmas Cookies

Name: Twisted Christmas Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1 cup unsalted butter, softened; 1 egg; 1 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup crushed candy canes or sprinkles for decoration

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This Twisted Christmas Cookies recipe makes crisp, buttery cookies with a fun, festive shape. They smell of vanilla and butter and have a light crunch at the edges with a tender center. Crushed candy canes or bright sprinkles add color and a sweet minty or sugary pop. These twists are easy to shape and bake, and they look lovely on a holiday plate.

You might also enjoy a crunchy holiday twist like Caramel Ritz Cracker Christmas Cookies for another sweet idea.

Recipe Information

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: About 24 cookies
Difficulty Level: Easy

Nutrition Information

Values are approximate per cookie (1 of 24):

Calories per serving: 140 kcal
Protein: 1.3 g
Carbohydrates: 16.5 g
Fat: 7.9 g
Fiber: 0.3 g
Sugar: 9 g
Sodium: 40 mg

Why Make This Twisted Christmas Cookies

These cookies are fast and festive. The dough is simple and forgiving. Twisting two strips gives each cookie a pretty striped look. Crushed candy canes add a minty crunch and bright color. They bake quickly and smell warm and sweet while in the oven. They make a great plate for cookie swaps and look beautiful on a holiday tray.

How to Make Twisted Christmas Cookies

This recipe uses basic pantry ingredients. You mix a soft butter dough, roll it into strips, twist pairs together, then top and bake. The steps are quick. The result is crisp edges and soft centers. Below you will find clear step-by-step directions and tips to keep the dough workable and the twists even.

Ingredients:

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 cup unsalted butter, softened
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup crushed candy canes or sprinkles for decoration

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). Line one or two baking sheets with parchment paper or silicone mats. Make sure the butter is soft but not melted. Measure and set out all ingredients so the process moves smoothly.

Step 2: Mixing

In a bowl, cream together the softened butter, granulated sugar, and brown sugar until light and smooth. Add the egg and vanilla extract and mix well. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Do not overwork the dough; stop when it holds together.

Step 3: Shaping and Baking

Divide the dough into small portions. Roll each portion into a long strip about 1/2 inch thick. Place two strips side by side and twist them together. Shape the twists into festive forms or place straight twists on the prepared baking sheet. Sprinkle or gently press crushed candy canes or sprinkles onto each twist. Bake the cookies for 10–12 minutes, or until the edges are lightly golden.

Step 4: Cooling and Finishing

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Transfer them to a wire rack to cool completely. The cookies will firm up as they cool. If you used crushed candy canes, let them set so the pieces cling to the surface.

How to Serve Twisted Christmas Cookies

Serve these cookies at room temperature. Arrange them on a holiday platter with contrasting colors for a festive look. Pair them with hot cocoa, coffee, or tea. Use them as edible garnishes for dessert plates or wrap a few in cello bags for neighbor gifts. For a party, display them with other shapes and colors to add variety.

How to Store Twisted Christmas Cookies

Room temperature: Store in an airtight container for up to 5 days. Place a sheet of parchment between layers to keep tops from sticking.
Refrigerator: If you prefer chilled texture, store in the fridge for up to 1 week in an airtight container.
Freezer: Freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature before serving. For best texture, re-crisp in a 300°F (150°C) oven for 4–6 minutes.

Expert Tips for Perfect Twisted Christmas Cookies

Keep butter soft, not melted. Soft butter gives a silky cream when mixed. Melted butter makes a greasy dough.
Use a light touch when combining flour. Overmixing will make dense cookies.
Roll strips evenly. Use a ruler or guide to keep strips uniform so twists bake the same.
Chill for 10 minutes if dough feels too soft. Slightly firmer dough is easier to shape.
Press decoration gently. If candy cane pieces are large, crush them finer so they stick and don’t fall off.
Watch the edges. Pull cookies when edges turn light golden to keep centers tender.

Delicious Variations

Chocolate stripe: Knead 2 tablespoons cocoa powder into half the dough. Twist a chocolate strip with a plain strip for a chocolate-vanilla look.
Citrus mint: Add 1 teaspoon orange zest to the dough and use crushed peppermint candy for a citrus-mint combo.
Almond twist: Replace 1 teaspoon vanilla with 1/2 teaspoon almond extract for a nutty aroma.
Sprinkles only: Skip candy canes and press colorful sprinkles into the tops for a kid-friendly version.
Chocolate-dipped: After cooling, dip one end in melted chocolate and chill until set.

Frequently Asked Questions

Q: Can I make the dough ahead?
A: Yes. You can refrigerate the shaped strips for up to 24 hours before baking. Wrap the tray tightly. If you refrigerate the unbaked dough, add 1–2 minutes to the bake time.

Q: Can I freeze the dough instead of the baked cookies?
A: Yes. Shape and twist the dough, then flash-freeze the shapes on a tray. Transfer to a freezer bag for up to 3 months. Bake from frozen and add 2–4 minutes to the baking time.

Q: My dough is crumbly. What should I do?
A: If the dough is crumbly, add a teaspoon of milk at a time until it holds together. Slightly softened butter can also help. Work gently to avoid overmixing.

Q: Can I use salted butter?
A: You can. If you use salted butter, reduce added salt or omit it to avoid overly salty cookies. Taste the plain dough before baking to judge.

Q: How do I keep the candy cane pieces from turning chewy?
A: Press the candy cane pieces lightly onto the cookie before baking. Using coarsely crushed but not powdered candy ensures a crisp crunch. Store cookies in a cool, dry place to keep candy pieces from softening.

Q: Can I make these gluten-free?
A: Yes. Use a 1:1 gluten-free flour blend that includes xanthan gum. The texture will differ slightly but the method stays the same.

Q: How big should the twists be for consistent baking?
A: Aim for strips about 1/2 inch thick and 4–5 inches long. That gives even baking and a good bite-sized cookie.

Conclusion

These Twisted Christmas Cookies are easy, pretty, and full of holiday charm. They offer a buttery vanilla flavor with a sweet crunch from crushed candy canes or colorful sprinkles. Try them for a cookie swap, party, or a cozy evening by the tree. For another vintage twist cookie idea and extra shaping tips, see this recipe for How to bake Greek Holiday Twist Christmas cookie recipe at high … (https://highaltitudebakes.com/cookies/2012/12/11/greek-holiday-twist-cookies/). Enjoy the baking and the smiles these cookies bring.