Twisted Christmas Cookies
These buttery Christmas Cookies are tender, festive, and easy to decorate with royal icing and colorful sprinkles. Perfect for cookie exchanges, holiday gatherings, or cozy afternoons at home.
Calories:
Ingredients
For the Cookies
- 1 cup white sugar
- 14 oz 400g butter, softened
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp almond extract
- Zest of 1 orange optional
- 6 cups plain flour
For the Icing
- 6 tbsp meringue powder
- 8 tbsp water
- 2 tsp lemon juice
- 7 cups powdered sugar sifted
- Extra water for thinning
- Gel food coloring red, green, gold, white
- Sprinkles edible glitter, or crushed candy canes
Instructions
- Preheat oven to 350°F (175°C). Line 2–3 baking sheets with parchment. Cream butter and sugar until fluffy, then mix in eggs, vanilla, almond extract, and orange zest.
- Stir in flour gradually. If dry, add 1 tbsp milk. Roll dough to ¼-inch thickness on a floured surface.
- Cut into shapes with cookie cutters. Transfer to baking sheets and chill 10–15 minutes.
- Bake for 10–12 minutes until edges are lightly golden. Cool completely on wire racks.
- Whisk meringue powder, lemon juice, and water. Beat in powdered sugar until glossy. Thin with water as needed.
- Divide icing into bowls, color as desired. Decorate cookies and add toppings. Let icing dry fully before storing.