The very first time I made these Twisted Christmas Cookies, I remember the entire kitchen filling with the warm scent of vanilla, butter, and sugar, all mingling into that unmistakable aroma that tells you the holidays have officially begun. As I rolled and twisted the colorful dough together, it felt like I was shaping little pieces of Christmas magic right on my countertop. The cookies baked up soft, festive, and sparkling with sugar, and the moment I tasted that first warm bite, I knew this recipe was going to become a yearly tradition in my home.
Why You’ll Love This Recipe
You’re going to love these Twisted Christmas Cookies because they’re the kind of treat that brings a smile before anyone even takes a bite. They look incredibly impressive, yet they come together using simple pantry ingredients you probably already have. From my perspective in the kitchen, what makes these cookies truly special is how soft they stay even after cooling, and how versatile the dough is—you can tint it any color, shape it however you like, and make each batch reflect your personal holiday style.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- 1 ½ tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- Red gel food coloring
- Green gel food coloring
- Decorative sugar (red, green, gold, white)
Once you get comfortable with this recipe, you’ll see how forgiving the dough is. You can add almond extract for a different flavor twist, or switch powdered sugar for granulated sugar if you prefer a slightly denser texture. Gel food coloring is key because it doesn’t water down the dough the way liquid coloring can. And while I prefer classic holiday colors, you can use any shades that fit your celebration theme.
Equipment Needed
- Mixing bowls
- Electric mixer
- Rubber spatula
- Baking sheets
- Parchment paper
- Measuring cups and spoons
- Food-safe gloves (optional for handling colored dough)
I like using an electric mixer simply because it speeds up the creaming process and keeps the dough smooth, but you can absolutely make this recipe with nothing more than a sturdy wooden spoon and some patience. Parchment paper is essential because these cookies are delicate when warm and tend to spread slightly, and the paper keeps them from sticking. I also personally prefer using gloves when kneading in food coloring to avoid staining my hands bright red or green for the next two days.
Step-by-Step Instructions
I always begin this recipe by creaming the butter and powdered sugar together until the mixture turns pale and fluffy. This step takes a couple of minutes, but don’t rush it—it’s crucial for the tender texture of the final cookie. Once the butter mixture is just right, I add in the egg and vanilla extract, letting them blend in fully before moving on.(See the next page below to continue…)