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Twisted Christmas cookies add playful cheer to any holiday table and have quickly become a tradition in our home. Their buttery texture and bright citrus notes make them irresistible and the decorating process is a highlight for all ages. Making these cookies each December fills the kitchen with laughter and sweet anticipation of the season.
Every year we let the kids pick new shapes and colors and their creativity makes these cookies even more special. There is always a story behind every batch and it would not be the holidays without at least one cookie with way too many sprinkles.
Gather Your Ingredients
- Unsalted butter: brings essential richness so use a good European style for best flavor
- Granulated sugar: gives sweetness and helps the crust stay crisp but not hard so aim for fine baking sugar
- Large eggs: help bind the dough so fresh eggs from the market make a noticeable difference
- Pure vanilla extract: delivers warmth and depth so choose real vanilla not imitation
- Almond extract: offers nutty complexity and you only need a little for that authentic holiday bakery aroma
- Fresh orange zest: adds brightness and balances the sweetness while boosting holiday fragrance
- All purpose flour: holds everything together and sifting before measuring makes the dough lighter
- Milk: a splash softens the dough if needed and helps bring it together without toughness
- Meringue powder: makes a stable icing so grab from a bakery supply or online
- Fresh lemon juice: cuts through the sweetness of the icing so always use real lemon for the brightest flavor
- Powdered sugar: creates glossy royal icing and should be sifted to avoid any lumps
- Food coloring: makes each cookie festive so gel colors work best for vivid results
- Sprinkles, glitter, or crushed candy canes: provide a fun textural finish and let everyone make the cookies their own
How to Make It
- Prepare the Dough:
- Begin by creaming the butter and sugar together in a large bowl for about five minutes until it is pale and fluffy. This is crucial for a tender cookie texture and lets the butter aerate fully.
- Mix in Flavorings:
- Once light and smooth add eggs one at a time followed by vanilla almond extract and orange zest. Mix thoroughly so everything is evenly incorporated and the dough smells fragrant.
- Add Dry Ingredients:
- Gradually sprinkle in the flour while mixing on low speed to prevent overworking. The dough should be soft and just hold together. If it feels dry add a tablespoon of milk until it forms a cohesive ball without sticking to your hands.
- Roll and Cut:
- Dust your counter with flour and gently roll the dough to a one quarter inch thickness. Use assorted cookie cutters in your favorite festive shapes. Lift each piece carefully onto lined baking sheets.
- Chill the Cutouts:
- Slide the trays into the fridge and chill for ten to fifteen minutes so the cookies keep sharp edges when baking. This is my secret for picture perfect cookies.
- Bake the Cookies:
- With the oven preheated to three hundred fifty degrees bake the cookies for ten to twelve minutes until the edges are just starting to turn golden. Keep a close eye so they do not overbrown. Cool completely on racks.
- Make and Color Icing:
- Whisk meringue powder lemon juice and water together until frothy then gradually beat in sifted powdered sugar until the icing is glossy and forms soft peaks. Divide into small bowls and stir in a few drops of food coloring for each shade.
- Decorate and Set:
- Spread or pipe the colored icing onto cooled cookies then sprinkle with festive toppings. Leave them at room temperature until the icing is totally set before stacking or storing.
My favorite part is always the orange zest I can instantly tell when the first whiff hits the kitchen that holiday baking has begun. My daughter once insisted on polka dot mittens and it is now a family in joke to make at least one silly cookie for good luck.
Flavor Boosters
Store cookies in an airtight tin layered with parchment to keep them from sticking. If you decorate with candy canes wait until icing sets fully to avoid color bleeding. For longer storage freeze undecorated cookies and frost just before serving.
Serving Suggestions
Pile cookies on a tiered stand dusted with powdered sugar for a festive look. Pair with hot cocoa or spiced cider for an afternoon treat. Wrap individually in cellophane bags for neighbor gifts.
Creative Twists
If you cannot find meringue powder use pasteurized egg whites as a stand in. Swap in lemon zest or even a touch of cardamom to change up the flavor profile. Dairy free margarine and alternative milks work well if you need a non dairy version.
Most importantly do not rush the enjoyment of crafting each cookie because holiday baking is about more than the finished treat.
Common Questions About This Recipe
- → How do I achieve a fluffy cookie texture?
Creaming butter and sugar thoroughly before adding eggs and flour ensures a light, tender dough for the cookies.
- → Can I substitute almond extract if needed?
If you don't have almond extract, try using more vanilla or a drop of orange extract for a different aroma.
- → What shapes work best for this dough?
Holiday shapes like trees, stars, or mittens cut cleanly with well-chilled dough and firm cookie cutters.
- → How do I get glossy icing for decorating?
Beat the meringue powder, lemon juice, and sugar until smooth and glossy, thinning with water as needed for perfect piping consistency.
- → Can I prepare these cookies ahead of time?
Yes, baked cookies and iced cookies both keep well in airtight containers for several days.