Description
Festive Twisted Christmas Cookies with icing—easy, colorful holiday treats bursting with flavor. Make perfect Twisted Christmas Cookies.
Ingredients
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, as needed
- Gel food coloring (red, green, gold, white)
- Sprinkles, edible glitter, or crushed candy canes
Instructions
1. Prepare the dough:
Cream the softened butter and sugar together until light and fluffy. Add eggs, vanilla, almond extract, and orange zest (if using). Mix until combined.
2. Add the flour:
Slowly incorporate the flour, mixing until a soft, smooth dough forms. If needed, chill for 10 minutes to firm slightly.
3. Color the dough:
Divide the dough into sections and tint each one with gel food coloring. Keep one portion white if you want contrast.
4. Shape the twists:
Roll colored dough into long ropes, then twist two or more colors together. Cut into 4–5 inch lengths and place on parchment-lined trays.
5. Bake:
Bake at 350°F (175°C) for 10–12 minutes, or until the edges are just lightly golden.
6. Make the icing:
Combine meringue powder and water, whisking until foamy. Add lemon juice and powdered sugar. Adjust to desired consistency with extra water.
7. Decorate:
Dip or drizzle cookies with icing. Add sprinkles or candy before icing sets.
Notes
Chill dough if it becomes too soft to twist.
Use gel (not liquid) coloring to avoid altering dough texture.
For crisper cookies, bake an extra 1–2 minutes.
Ensure cookies cool completely before icing to prevent melting.