Cinnamon Twist Cookies
Indulge in the warm, fragrant allure of homemade Cinnamon Twist Cookies—a delightful treat that's as fun to make as it is to eat! Featuring buttery, flaky layers infused with sweet cinnamon-sugar goodness, these twisted cookies combine both taste and texture in every bite. With just a handful of pantry staples, including all-purpose flour, unsalted butter, and ground cinnamon, these cookies are easy to prepare and bake in under an hour. Each strip of dough is brushed with milk, generously sprinkled with cinnamon-sugar, and twisted into a charming shape for a visually stunning result. Perfect for holiday gatherings or an everyday snack, they can be finished with a dusting of powdered sugar for an extra touch of sweetness. Whether served with coffee, tea, or a glass of milk, these Cinnamon Twist Cookies are sure to bring cozy vibes to any occasion!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 1.5 teaspoons ground cinnamon
- 0.25 cup light brown sugar
- 2 tablespoons milk
- 1 large egg
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the all-purpose flour and salt. Set aside.
In a separate bowl, cream together the unsalted butter and granulated sugar using a hand or stand mixer until light and fluffy, about 3 minutes.
Beat in the vanilla extract and the egg, mixing until fully incorporated.
Gradually add the flour mixture to the wet ingredients, mixing just until the dough comes together. Avoid overmixing.
In a small bowl, mix the ground cinnamon and light brown sugar together.
Divide the dough into two equal portions. Roll out one portion on a floured surface into a rectangular sheet about 1/8 inch thick.
Brush the surface of the dough lightly with milk, then sprinkle evenly with half of the cinnamon-sugar mixture.
Fold the dough in half lengthwise and gently roll again to seal the layers, maintaining a thickness of about 1/8 inch.
Using a sharp knife or a pizza cutter, slice the dough into 1/2-inch strips.
Twist each strip gently and place it onto the prepared baking sheets, spacing them about 1 inch apart.
Repeat the rolling, filling, and twisting process with the second portion of dough.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
If desired, dust the cooled cookies with powdered sugar before serving.
Nutrition Facts
Calories |
2454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 744 mg | 32% | |
| Total Carbohydrate | 353.8 g | 129% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 167.7 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 190 mg | 15% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 486 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
