Festive & Colorful – The red, green, and plain dough creates a classic holiday look that I love bringing to parties or gifting.
Soft and Buttery – These cookies have a delicate crumb that melts in my mouth thanks to the butter-rich dough.
Fun to Make – Twisting the colors together makes this a great recipe to make with kids or during a cookie-decorating afternoon.
Simple Pantry Ingredients – I usually have everything I need already on hand.
Customizable – I can shape them into whatever design I like—sticks, wreaths, or even hearts.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened 1 cup powdered sugar 1 large egg 1 ½ tsp vanilla extract ½ tsp almond extract (optional but amazing!) 2 ½ cups all-purpose flour 1 tsp baking powder ¼ tsp salt Red food coloring Green food coloring Optional: sanding sugar for sparkle
Directions
Cream butter & sugar I beat the softened butter and powdered sugar in a bowl until the mixture is light, fluffy, and creamy.
Add egg & extracts I mix in the egg, vanilla extract, and almond extract, making sure everything is smooth and well combined.
Add dry ingredients I stir in the flour, baking powder, and salt until a soft dough forms. If the dough is sticky, I chill it briefly for easier handling.
Divide & color I divide the dough into three equal parts:
One stays plain
One gets tinted red
One gets tinted green I knead the food coloring into each portion until the color is evenly mixed.
Shape the twists I roll out small ropes (about ¼ inch thick and 4–5 inches long) from each color and gently twist them together. I form them into sticks or bend them into wreaths or candy cane shapes.
Bake I place the twisted cookies on a parchment-lined baking sheet and bake them at 350°F (175°C) for 8–10 minutes. They should be set but not browned.
Optional sparkle While the cookies are still warm, I sprinkle them with sanding sugar for a festive touch.
Servings and timing
Yield: About 30 cookies (depending on size and shape) Prep Time: 25 minutes Cook Time: 10 minutes Total Time: 35 minutes
Variations
Flavor swaps – I’ve tried adding peppermint extract instead of almond for a cool, minty twist.
Shape creativity – I sometimes turn the twists into letters, hearts, or spirals for extra fun.
Add crunch – I roll the finished dough shapes in coarse sugar before baking for a sweet, sparkly crunch.
Dye-free option – For a natural version, I skip the food coloring and use plain dough for elegant cream-colored twists.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully—both baked and unbaked. If freezing the shaped dough, I place them in a single layer on a tray, freeze until solid, then transfer to a container. To bake from frozen, I add just a minute or two to the bake time.
FAQs
Can I make the dough ahead of time?
Yes, I often make the dough a day ahead and refrigerate it. I just let it soften slightly at room temperature before shaping.
Do I have to use almond extract?
No, but I love the depth it adds. If I don’t have it, I just use extra vanilla or a dash of peppermint extract for a holiday feel.
Can I use gel food coloring?
Absolutely. Gel food coloring gives more vibrant colors with less liquid, which helps keep the dough the right texture.
Why do my cookies spread too much?
I make sure the dough is chilled if it’s too soft, and I avoid overmixing. Lining the tray with parchment also helps control spreading.
Can I double the recipe?
Yes, this recipe doubles well, especially if I’m baking for a holiday cookie exchange or want to freeze some for later.
Conclusion
These Twisted Christmas Cookies are my favorite way to add color and cheer to the holiday baking season. They’re soft, sweet, and totally festive—perfect for cookie exchanges, Christmas trays, or just a cozy night of baking. With simple ingredients and fun shapes, they bring holiday joy to every bite.
These buttery holiday cookies are twisted with red, green, and vanilla dough for a soft, colorful treat. Perfect for gifting, cookie swaps, or Christmas baking with kids.
Author:Sarah
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Yield:Approx. 24 cookies
Category:Cookies / Christmas
Method:Baking
Cuisine:American / Holiday
Diet:Vegetarian
Ingredients
1 cup unsalted butter, softened
1 cup powdered sugar
1 large egg
1 ½ tsp vanilla extract
½ tsp almond extract (optional)
2 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
Red food coloring
Green food coloring
Optional: sanding sugar for decoration
Instructions
Cream Butter & Sugar:
In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy.
Add Egg & Extracts:
Mix in the egg, vanilla extract, and almond extract (if using) until fully incorporated.
Mix Dry Ingredients:
Stir in flour, baking powder, and salt until a soft, pliable dough forms.
Divide & Color Dough:
Divide dough into three equal parts:
Leave one plain
Color one with red food coloring
Color one with green food coloring
Shape the Cookies:
Roll small ropes of each color and gently twist them together. Shape into sticks or mini wreaths.
Bake:
Arrange on a parchment-lined baking sheet. Bake at 350°F (175°C) for 8–10 minutes, until set but not browned.
Add Sparkle:
While cookies are still warm, sprinkle with sanding sugar if desired.
Notes
Almond extract adds a delicious festive flavor—highly recommended!
Don’t overbake—the cookies should stay soft and pale.
Let the dough chill for 15–30 minutes if it becomes too soft to handle.
