This batch of Twisted Christmas Cookies has been my go-to for holiday gatherings ever since I first experimented with swapping a splash of almond and bright orange zest into a classic cutout dough. I discovered the combination one chilly December evening when I was trying to give plain sugar cookies a more grown-up flavor without losing their buttery, tender texture. The result was a cookie that holds a crisp edge, a soft bite, and a lift of citrus that cuts through the richness — the kind of treat that disappears from the platter before the coffee is finished.

What makes these cookies special isn’t just their flavor but the entire ritual: rolling the dough, outlining with a piping bag, and then watching kids (and adults) argue over who gets the red star or the gold-sprinkled tree. They’re sturdy enough for elaborate decorating yet tender enough to melt on the tongue. I often make multiple sheets, freeze shaped dough for last-minute batches, and bring tins to neighbors because they travel beautifully when boxed with a sheet of parchment between layers.

Ingredients

• White sugar: Use 1 cup of granulated sugar — C&H or Domino work well — creamed with butter to add structure and a light crumb. It’s essential for the classic cookie sweetness and spreading behavior.
• Unsalted butter: 14 ounces (that’s 1 3/4 cups, or about 3 1/2 sticks). Bring to room temperature so it creams easily. I prefer a high-quality butter for flavor; Kerrygold or Plugrá yields a slightly richer taste.
• Eggs: 2 large eggs at room temperature help bind the dough and provide lift — don’t skip tempering them to room temperature to avoid a dense result.
• Vanilla and almond extracts: 2 teaspoons vanilla and 1 teaspoon almond extract — the almond is subtle but gives that festive, marzipan-adjacent lift. Use pure extracts for the best aroma.
• Orange zest (optional): Zest of 1 orange adds brightness and pairs beautifully with the almond; use a microplane for fine zest to distribute flavor evenly.
• All-purpose flour: 6 cups — spoon into the measuring cup and level off for accuracy. King Arthur or Bob's Red Mill provides consistent results. This amount yields a dough that is sturdy enough to hold shapes without cracking.
• For the icing: 6 tablespoons meringue powder, 8 tablespoons water, 2 teaspoons lemon juice, and 7 cups sifted powdered sugar. Thin with a little extra water as needed to reach piping or flooding consistency. Gel colors in red, green, gold, and white, plus sprinkles or crushed candy canes, finish the look.

Instructions

Preheat and prepare: Preheat your oven to 350°F (175°C). Line two to three baking sheets with parchment paper so you have trays ready. This step ensures even baking and easy cleanup; if using a convection oven, reduce temperature by 15°F. Cream butter and sugar: In a large bowl or stand mixer fitted with the paddle, cream 1 3/4 cups (14 oz) softened butter with 1 cup granulated sugar until light and fluffy, about 3–4 minutes on medium speed. Proper creaming traps air that contributes to a light texture. Add eggs and flavor: Beat in 2 large room-temperature eggs one at a time, then stir in 2 teaspoons vanilla, 1 teaspoon almond extract, and the zest of 1 orange. Scrape the bowl to ensure even distribution. Incorporate flour: Gradually add 6 cups of all-purpose flour on low speed until the mixture forms a soft dough. If the dough seems crumbly, add 1 tablespoon of milk to bring it together. Avoid overworking to keep cookies tender. Roll and chill: Divide the dough into two discs, wrap in plastic, and chill for 10–15 minutes until firm enough to roll but still pliable. Roll to 1/4-inch thickness on a lightly floured surface for even baking. Cut and chill again: Use cookie cutters — trees, stars, mittens — and place cut shapes on prepared sheets. Chill for another 10–15 minutes on the tray; chilling minimizes spread and sharpens edges. Bake and cool: Bake for 10–12 minutes, rotating the pans halfway through, until edges are just golden. Watch closely: cookies can go from golden to overbaked quickly. Transfer to a cooling rack and cool completely before decorating. Make the icing: Whisk 6 tablespoons meringue powder with 8 tablespoons water and 2 teaspoons lemon juice until slightly frothy. Gradually beat in 7 cups sifted powdered sugar until glossy. For piping, keep a thicker consistency; thin with a teaspoon of water at a time for flooding. Color and decorate: Divide icing into bowls and tint with gel colors. Use piping bags and small round tips to outline and flood, then add sprinkles, edible glitter, or crushed candy canes while icing is wet. Allow to set fully for several hours or overnight for the firmest finish.

Storage Tips

Store undecorated cookies in an airtight container at room temperature for up to three days. For longer storage, stack in single layers separated by parchment and freeze for up to three months; thaw at room temperature before decorating. Decorated cookies should be fully dry before stacking — I let them dry overnight on a cooling rack, then layer with parchment. If you need to transport them, pack flat in a shallow tin with dividers or bubble wrap to protect delicate decorations. Reheat is unnecessary — these are best at room temperature.

Ingredient Substitutions

If you need to adapt ingredients, use the following swaps: unsalted butter can be replaced with salted butter — omit any added salt in recipes. For a dairy-free version, use a quality vegan butter and substitute aquafaba for eggs (3 tablespoons aquafaba per egg) but expect a slightly different texture and less golden edges. If almond extract is a problem, swap with an extra teaspoon of vanilla and a pinch of cardamom for warmth. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum; chilling and gentle handling become even more important to prevent crumbling.

Serving Suggestions

Serve on a decorative platter with a mix of iced and undecorated cookies for visual interest. Pair with strong coffee, mulled cider, or a lightly sweetened tea. For a festive dessert table, combine with gingerbread and peppermint bark so guests can compare flavors. Garnish platters with fresh rosemary sprigs for a pine-like accent; edible gold dust on cookie centers instantly elevates presentation for parties.

Seasonal Adaptations

For winter: add a pinch of nutmeg or warm ginger to the dough for extra depth. For a spring-themed twist, omit almond and orange, add lemon zest, and use pastel icing. On Halloween, swap the cutters for pumpkins and ghosts and use black, orange, and purple gels. Adjust the extract and zest combinations to match seasonal flavor profiles while preserving the buttery base and bake times.

Meal Prep Tips

Make the dough two days ahead and keep wrapped in the refrigerator. Alternatively, shape cookies on parchment and freeze the unbaked shapes on a tray, then transfer to a bag; you can bake straight from frozen — add 1–2 minutes to baking time. Prepare the icing in advance and store airtight in the refrigerator; bring to room temperature and re-whisk before using. Pack decorated cookies in shallow containers for gifting, and include a drying rack if the icing is still tacky when transporting.

Success Stories

One winter I brought a tin to a neighborhood cookie swap and came home with half a dozen new recipes and a repeat request for my Twisted Christmas Cookies. A friend used my recipe as the base for a cookie cake at a baby shower — she cut larger shapes and piped a message in gold icing. I’ve also taught this as a small class with kids; the tip to do outlining first, then flooding, made their designs tidy and gave them confidence with piping bags.

These cookies are more than a sweet — they’re a holiday ritual: the scent of orange and almond in the kitchen, the laughter around the counter, and the tins traded with neighbors. If you try them, adjust the decorating to your personality and enjoy the process as much as the finished plate.