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Twisted Christmas Cookies Recipe

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4.7 from 37 reviews

Twisted Christmas Cookies are festive, buttery sugar cookies enhanced with almond extract and orange zest for a bright, seasonal flavor. Decorated with colorful royal icing and fun toppings like sprinkles and crushed candy canes, these cookies bring holiday cheer to any celebration.

Ingredients

Cookie Dough

  • 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, for dough consistency)

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 Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line 2-3 baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Make the Dough: In a large bowl, cream together the softened butter and white sugar until the mixture is light and fluffy. Beat in the eggs, then add vanilla extract, almond extract, and orange zest, mixing until fully combined and smooth.
  3. Add Flour and Form Dough: Gradually stir in the plain flour until a dough forms. If the dough feels too dry, add 1 tablespoon of milk to help bring it together, mixing just until smooth.
  4. Roll and Cut Shapes: Roll the dough out on a floured surface to a thickness of ¼ inch. Use cookie cutters in festive shapes such as trees, stars, and mittens to cut the dough into shapes.
  5. Chill the Cookies: Place the cut cookies on the prepared baking sheets and chill them in the refrigerator for 10 to 15 minutes to help them hold their shape during baking.
  6. Bake the Cookies: Bake the cookies in the preheated oven for 12 minutes or until the edges just start to turn golden brown. Remove from oven and allow the cookies to cool completely on wire racks.
  7. Prepare the Icing: In a bowl, whisk together the meringue powder, lemon juice, and 8 tablespoons of water. Gradually add sifted powdered sugar, beating continuously until the icing is glossy and thick. Thin the icing with a little extra water as needed to achieve desired consistency for decorating.
  8. Color and Decorate: Divide the icing into bowls and tint each portion with different gel food colorings such as red, green, gold, and white. Decorate the cooled cookies using the colored icing, then embellish with sprinkles, edible glitter, or crushed candy canes for extra festive flair. Allow the icing to set completely before handling or packaging.

Notes

  • For easier rolling, chill the dough before rolling out.
  • If dough cracks while rolling, let it rest briefly at room temperature before continuing.
  • Use cornstarch or extra flour to prevent sticking when rolling dough.
  • Adjust icing consistency by adding water slowly: thicker for detailing, thinner for flooding.
  • Store cookies in an airtight container at room temperature for up to one week.
  • Almond extract can be omitted or replaced with an additional 1 tsp vanilla extract if preferred.
  • Using gel food coloring prevents icing from becoming too runny compared to liquid colors.

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