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Playful twisted holiday cookies bring joy to any festive gathering and have become a yearly tradition at our house. With their buttery goodness and zesty citrus flavor, they're hard to resist, while the fun decorating process gets everyone involved. When we make these treats every December, our kitchen fills with giggles and sweet holiday excitement.
We let the children choose different shapes and colors each year, and their imagination makes every batch unique. Each collection of cookies tells its own tale, and holidays wouldn't feel complete without at least one cookie completely loaded with decorations.
Round Up Your Ingredients
- Unsalted butter: adds needed richness so pick a quality American brand for best results
- Granulated sugar: provides sweetness and helps maintain a crispy but soft texture so get regular white sugar
- Large eggs: work as the glue for your dough so farm-fresh eggs really improve the outcome
- Pure vanilla extract: gives a cozy flavor depth so don't go for the fake stuff
- Almond extract: brings a subtle nutty taste and you just need a tiny bit for that classic holiday smell
- Fresh orange zest: cuts through sweetness while adding a festive scent to your kitchen
- All purpose flour: forms the base of your cookies and a quick sift makes for lighter results
- Milk: helps moisten dough if it's too dry and keeps it from getting tough
- Meringue powder: creates sturdy icing so check your local craft store or Amazon
- Fresh lemon juice: balances the icing's sweetness so squeeze a real lemon for best taste
- Powdered sugar: makes smooth shiny royal icing and should be sifted first to avoid bumps
- Food coloring: adds holiday cheer and gel colors give the brightest look
- Sprinkles, glitter, or crushed candy canes: finish your cookies with fun toppings that show off everyone's personal style
How to Make It
- Prepare the Dough:
- Start by beating butter and sugar in a big bowl for about five minutes till it looks light and fluffy. This step can't be rushed if you want cookies that melt in your mouth.
- Mix in Flavorings:
- After it's nice and creamy, drop in eggs one by one then add vanilla, almond extract and orange zest. Mix it all up well so the dough smells amazing throughout.
- Add Dry Ingredients:
- Slowly add flour while mixing on low so you don't overwork it. Your dough should feel soft and come together easily. If it seems crumbly, splash in a bit of milk until it forms a nice ball that doesn't stick.
- Roll and Cut:
- Sprinkle flour on your counter and roll out the dough to about a quarter inch thick. Cut shapes using holiday cookie cutters you love. Carefully move each shape to parchment-lined baking sheets.
- Chill the Cutouts:
- Pop the trays in the fridge for ten to fifteen minutes so cookies keep their shapes while baking. This trick always gives me perfectly defined edges.
- Bake the Cookies:
- Heat your oven to three hundred fifty degrees and bake for ten to twelve minutes until edges just start turning golden. Watch carefully so they don't get too brown. Let them cool completely on racks.
- Make and Color Icing:
- Mix meringue powder, lemon juice and water until foamy, then beat in sifted powdered sugar until it's glossy with soft peaks. Split into smaller bowls and mix different food colors into each.
- Decorate and Set:
- Spread or pipe colored icing onto cool cookies then quickly add your sparkly toppings. Let them sit out until the icing hardens completely before you stack or store them.
I always love when that first hint of orange zest fills the kitchen because I know holiday baking has started. My little girl once insisted we make polka-dotted mitten cookies, and now we always make one silly cookie for good luck every year.
Tasty Upgrades
Keep your cookies fresh in a sealed container with parchment paper between layers. If you use crushed candy canes, wait until the icing is totally dry to avoid color running. For longer storage, freeze plain cookies and add icing right before you need them.
Ways To Enjoy
Stack cookies on a fancy tiered plate with a light dusting of powdered sugar. They taste amazing with hot chocolate or warm spiced apple cider in the afternoon. Wrap single cookies in clear bags for sweet gifts for neighbors.
Fun Variations
Don't have meringue powder? Try pasteurized egg whites instead. Switch out orange zest for lemon or add a pinch of cardamom for a different flavor. Plant-based margarine and non-dairy milk work great if you need to avoid dairy products.
Remember not to rush through making each cookie because holiday baking is about more than just the sweets you'll eat later.
Common Questions About This Recipe
- → How do I achieve a fluffy cookie texture?
Mix your butter and sugar until really light and puffy before you put in the eggs and flour. This helps make your cookies nice and soft.
- → Can I substitute almond extract if needed?
Don't worry if you're out of almond extract. Just add extra vanilla or try a tiny bit of orange extract for a different yummy smell.
- → What shapes work best for this dough?
Cool your dough really well and use sturdy cookie cutters to make trees, stars, or mittens that won't lose their shape.
- → How do I get glossy icing for decorating?
Mix your meringue powder, lemon juice, and sugar really well until it looks shiny. Add tiny drops of water if you need to make it easier to pipe.
- → Can I prepare these cookies ahead of time?
You bet! Both plain baked cookies and ones with icing will stay fresh for many days if you keep them in containers that don't let air in.