Twisted Christmas Cookies
Deliciously spiced cookies with charming twisted shapes, perfect for holiday gatherings and a fun baking activity.
Ingrédients
Dry Ingredients
- 2 3/4 cups all-purpose flour For gluten-free, use a cup-for-cup gluten-free blend.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Wet Ingredients
- 1 cup unsalted butter, softened Important for proper creaming.
- 1 cup granulated sugar Can substitute with coconut sugar.
- 1 cup brown sugar, packed
- 2 large eggs For vegan, substitute with flaxseed eggs.
- 1 teaspoon vanilla extract
Decoration
- 1 cup powdered sugar For dusting after baking.
Instructions
Preparation
- Gather all your ingredients and measure them out carefully.
- Soften the butter if not done yet.
Mixing Ingredients
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- In another bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each, then stir in the vanilla.
- Gradually combine the wet and dry ingredients until just mixed.
Shaping and Baking
- Divide the dough into manageable portions and twist them into desired shapes.
- Arrange cookies on a lined baking sheet.
- Bake cookies for 10-12 minutes until lightly golden.
- Cool on the baking sheet before transferring to a wire rack.
- Dust with powdered sugar once completely cooled.
Notes
To store, place cookies in an airtight container at room temperature. For freezing, use an airtight container or freezer bag. They can last up to three months in the freezer.