Twisted Christmas Cookies Recipe

Introduction

Twisted Christmas Cookies are a festive treat perfect for the holiday season. These buttery, flavorful cookies come decorated with colorful icing and sparkling toppings, bringing joy to any celebration.

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
• 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. Step 1: Preheat your 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 and light in texture.
3. Step 3: Add the eggs, vanilla extract, almond extract, and orange zest to the creamed mixture, mixing until smooth and well combined.
4. Step 4: Gradually add the plain flour to the wet mixture, stirring until a dough forms. If the dough feels too dry, add a tablespoon of milk to help bring it together.
5. Step 5: Roll out the dough to about ¼-inch thickness on a lightly floured surface. Use cookie cutters in festive shapes like trees, stars, or mittens to cut the dough.
6. Step 6: Arrange the cut cookies on the prepared baking sheets and chill them in the fridge for 10–15 minutes. This helps maintain their shape during baking.
7. Step 7: Bake the cookies for 10–12 minutes, or until the edges are just turning golden. Remove from oven and let them cool completely on a wire rack.
8. Step 8: While the cookies cool, prepare the icing by whisking together the meringue powder, lemon juice, and 8 tablespoons of water.
9. Step 9: Gradually add sifted powdered sugar to the mixture, beating until the icing becomes glossy and smooth. If the icing is too thick, thin it with small amounts of extra water.
10. Step 10: Divide the icing into separate bowls and tint each with gel food coloring as desired. Decorate the cooled cookies with the colored icing and add sprinkles, edible glitter, or crushed candy canes for festive detail.
11. Step 11: Allow the icing to set completely before serving or storing your Christmas cookies.

Tips & Variations

• For a citrusy twist, try substituting orange zest with lemon or lime zest.
• You can replace almond extract with peppermint extract for a classic holiday flavor.
• If you prefer softer cookies, reduce baking time by a minute or two.
• To make decorating easier, pipe the outline first and flood the cookie with thinned icing.
• Use royal icing instead of meringue powder icing if preferred; just adjust consistency as needed.

Storage

Store your decorated Christmas cookies in an airtight container at room temperature for up to one week. For longer storage, keep them refrigerated for up to two weeks or freeze them un-iced for up to three months. When reheating, enjoy at room temperature to maintain their texture and icing design.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

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

What can I use if I don’t have meringue powder?

If meringue powder is unavailable, you can substitute with well-beaten egg whites, but use caution due to raw egg concerns. Alternatively, royal icing recipes can replace the meringue powder icing.

Twisted Christmas Cookies Recipe

Print Recipe

★★★★★

4.6 from 127 reviews

These Twisted Christmas Cookies are a festive and fun holiday treat featuring buttery, soft cookies flavored with vanilla, almond extract, and optional orange zest. They are beautifully decorated with colorful royal icing and festive toppings like sprinkles, edible glitter, or crushed candy canes, making them perfect for holiday celebrations and cookie exchanges.

• Author: Marco
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 45 minutes
• Yield: About 48 cookies depending on size 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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

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 prepare 2-3 baking sheets by lining them with parchment paper to prevent sticking and for easy cleanup.
2. Prepare the cookie dough: In a large mixing bowl, cream together the softened butter and white sugar until the mixture is light and fluffy. Beat in the eggs, vanilla extract, almond extract, and orange zest until smooth and combined.
3. Add flour: Gradually incorporate the plain flour into the wet mixture, mixing continuously until a dough forms. If the dough feels too dry or crumbly, add a tablespoon of milk to help bring it together.
4. Roll and cut: Roll out the dough on a lightly floured surface to about ¼-inch thickness. Use festive cookie cutters such as trees, stars, and mittens to cut shapes from the dough.
5. Chill dough shapes: Arrange the cut-out cookies on the prepared baking sheets and chill them in the refrigerator for 10–15 minutes. This step helps maintain the cookie shapes while baking.
6. Bake the cookies: Bake the chilled cookies in the preheated oven for 10–12 minutes or until the edges are just beginning to turn golden. Remove from the oven and allow them to cool completely on wire racks.
7. Make the icing: In a clean bowl, whisk together meringue powder, lemon juice, and water. Gradually add the sifted powdered sugar while beating until the icing is glossy and thick. If the icing is too thick, thin it out with a little extra water to reach your desired consistency.
8. Decorate the cookies: Divide the icing into separate bowls and mix in gel food coloring (red, green, gold, white) for vibrant hues. Use piping bags or spoons to decorate the cooled cookies. Top with sprinkles, edible glitter, or crushed candy canes for a festive finish.
9. Let icing set: Allow the decorated cookies to sit undisturbed until the icing has fully dried and set, ensuring the decorations stay in place when handled or stored.

Notes

• If the dough feels too sticky after adding flour, chill it longer before rolling out.
• The orange zest adds a bright, fresh flavor but can be omitted if preferred.
• Use parchment paper or silicone mats to make cleanup easier.
• For best icing results, use gel food coloring as it won’t thin the icing consistency like liquid dyes might.
• Store iced cookies in an airtight container at room temperature; they can last up to a week.
• Adjust baking time slightly for thicker or thinner cookies.
• Be creative with your cookie cutters and decoration themes!

Keywords: Christmas cookies, holiday cookies, sugar cookies, royal icing cookies, festive baking, vanilla almond cookies, decorated cookies