Get ready to bake the most festive and eye-catching treat of the season! These Twisted Christmas Cookies, with their vibrant red and white swirls, are a holiday classic for a reason. They look like they came straight from a professional bakery, but they’re surprisingly simple to make right in your own kitchen. This recipe will guide you through creating perfect, beautifully twisted cookies that are as delicious as they are stunning.
Whether you’re looking for a fun baking project with the kids, a standout addition to your cookie exchange, or a festive treat for Santa, this recipe is your new holiday go-to. The crisp edges and soft, buttery center, combined with a hint of peppermint, make these cookies an instant favorite.
Why You’ll Love This Twisted Christmas Cookies Recipe
- Visually Stunning: The classic red and white candy cane twist makes these cookies a beautiful centerpiece for any holiday platter.
- Simple Ingredients: You likely already have most of the ingredients needed in your pantry, making this an easy and accessible recipe.
- Fun to Make: Rolling and twisting the dough is a fun, hands-on activity, perfect for getting the whole family involved in the holiday spirit.
- Perfectly Festive Flavor: A delicate balance of sweet vanilla and cool peppermint captures the taste of Christmas in every single bite.
Essential Ingredients
This recipe relies on simple pantry staples to create something truly special. Here’s what you’ll need:
- All-Purpose Flour: Provides the structure for a sturdy yet tender cookie.
- Unsalted Butter: Make sure it’s softened to room temperature for a smooth, creamy dough.
- Granulated Sugar: For that classic sweet cookie flavor.
- Egg: Binds the dough together. One large egg at room temperature works best.
- Vanilla & Peppermint Extract: The combination that gives these cookies their signature holiday taste.
- Baking Powder: Helps the cookies rise just enough without spreading too much.
- Salt: Balances the sweetness.
- Red Food Coloring: Use gel food coloring for the most vibrant red with less liquid.
For another festive dessert, you might also love these Chocolate Mint Crinkle Cookies.
Step-by-Step Instructions for Perfect Twisted Christmas Cookies
Follow these simple steps to create flawless holiday twists. The key is to keep the dough chilled, so don’t skip that step!
1. Prepare the Cookie Dough
In a large bowl, use a stand mixer or hand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Beat in the egg, vanilla extract, and peppermint extract until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
2. Divide and Color the Dough
Turn the dough out onto a lightly floured surface and divide it in half. Form one half into a disk and wrap it in plastic wrap. Add several drops of red gel food coloring to the other half and knead until the color is uniform and vibrant. Form the red dough into a disk and wrap it in plastic wrap as well.
3. Chill the Dough (The Crucial Step!)
Chilling the dough is essential for preventing spreading and making it easy to handle. Refrigerate both disks of dough for at least one hour, or until firm. This step ensures your twists will hold their shape beautifully during baking.
4. Create the Twists
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. Take a tablespoon of the white dough and a tablespoon of the red dough. Roll each piece into a 4-5 inch rope. Place the two ropes side by side, gently press them together, and then twist them from the center outwards to create the candy cane effect. Curve the top to create a cane shape or leave it straight for a twist stick.
5. Bake to Perfection
Place the twisted cookies on the prepared baking sheets, about 2 inches apart. Bake for 9-11 minutes, or until the edges are lightly golden. The centers should still be soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Expert Tips for the Best Results
- Use Gel Food Coloring: It provides a brilliant red color without adding extra liquid to the dough, which can make it sticky.
- Don’t Skip Chilling: Chilled dough is easier to roll and twist, and it prevents the cookies from spreading into flat blobs in the oven.
- Work in Batches: Keep the dough you aren’t currently working with in the refrigerator to ensure it stays firm.
- Uniform Ropes: Try to roll your red and white dough ropes to a similar thickness and length for the most uniform and professional-looking twists.
Thinking about a festive holiday drink? This Gingerbread Cocktail would be a perfect pairing.
Fun Variations to Try
While the classic red and white peppermint is a holiday staple, feel free to get creative!
- Different Colors: Try green and white for a different festive look, or even blue and white for a winter wonderland theme.
- Flavor Twists: Swap the peppermint extract for almond, lemon, or orange extract in the white dough for a different flavor profile.
- Add Some Sparkle: Sprinkle the cookies with coarse sanding sugar before baking for a beautiful, sparkling finish.
Storing Your Holiday Cookies
Store your Twisted Christmas Cookies in an airtight container at room temperature for up to one week. If you live in a humid climate, placing a piece of bread in the container can help keep them crisp. You can also freeze the baked cookies for up to 3 months. For a savory holiday dish, consider this show-stopping Christmas Salmon recipe.
Frequently Asked Questions
Absolutely! You can prepare the dough, wrap the colored disks in plastic wrap, and refrigerate them for up to 3 days before rolling and baking.
Yes! While peppermint is classic, you can easily customize the flavor. Try using almond extract, vanilla bean paste, or even a citrus extract like orange or lemon for a fun and delicious variation.
The most important step is to chill the dough for at least one hour. If your kitchen is warm, you can also chill the twisted cookies on the baking sheet for 10-15 minutes before baking to help them hold their shape perfectly.
For the most vibrant color without affecting the dough’s consistency, we highly recommend using a gel-based food coloring. It’s much more concentrated than liquid coloring, so you’ll get a deep red with just a few drops.
The key is to work with well-chilled dough. Roll the red and white ropes to a similar thickness, place them side-by-side, and twist them gently from the center outwards. This prevents the colors from smearing and creates a defined swirl.
Share Your Festive Creations!
I hope you have as much fun making these Twisted Christmas Cookies as I do! They are a true highlight of the holiday season. If you make this recipe, I would love to see your creations. Please leave a comment below or share a photo on Pinterest!
Twisted Christmas Cookies Recipe
Twisted Christmas Cookies: A Festive & Easy Holiday Recipe
Ingredients
Equipment
Method
- In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg and extracts. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined.
- Divide the dough in half. Wrap one half in plastic wrap. Add red gel food coloring to the other half and knead until the color is uniform. Wrap the red dough in plastic wrap.
- Refrigerate both dough disks for at least 1 hour until firm. This is a crucial step to prevent spreading.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper. Take a 1-tablespoon portion of each color of dough and roll them into 4-5 inch ropes. Place the ropes side-by-side and twist them together.
- Place cookies on the prepared baking sheets. Bake for 9-11 minutes, until the edges are lightly golden. Let cool on the baking sheet for a few minutes before moving to a wire rack to cool completely.
Notes
Ensure the dough is well-chilled before rolling to make it easier to handle and to prevent the cookies from spreading too much while baking.
Store in an airtight container at room temperature for up to one week.
