Twisted Cookies
Delight your taste buds with these buttery, perfectly sweet Twisted Cookies—a stunning duo of vanilla and chocolate swirled together in every bite! This easy-to-follow recipe combines basic pantry staples like all-purpose flour, unsalted butter, and cocoa powder to create a visually captivating treat that’s as delicious as it is beautiful. With a prep time of just 20 minutes, these soft and tender cookies are shaped by twisting strips of layered vanilla and chocolate dough, resulting in an elegant spiral design that’s perfect for holiday trays, tea parties, or everyday snacking. Baked to golden perfection in just 12 minutes, these cookies not only promise a melt-in-your-mouth texture but also add a touch of artistry to your dessert table. Whether shared with loved ones or enjoyed solo, Twisted Cookies are a true crowd-pleaser and delightfully easy to make!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 pieces egg yolks
- 2 tablespoons cocoa powder
- 2 tablespoons milk
- 0.5 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, using a hand mixer or stand mixer.
Add the egg yolks and vanilla extract to the butter mixture. Beat until fully incorporated.
Gradually sift the all-purpose flour and salt into the wet ingredients. Mix until a crumbly dough forms.
Divide the dough evenly into two portions. Add the cocoa powder and milk to one portion and knead until it becomes a smooth chocolate dough. Leave the other portion as plain vanilla dough.
On a floured surface, roll out each dough into separate rectangles, about 1/4 inch thick. Place the chocolate dough on top of the vanilla dough, pressing gently to adhere.
Cut the layered dough into strips approximately 4 inches long and 1/2 inch wide. Twist each strip gently into a spiral shape.
Arrange the twisted cookies on the prepared baking sheets, ensuring they are spaced 1 inch apart to allow for slight spreading.
Bake in the preheated oven for 10–12 minutes, or until the edges are just starting to turn golden. Avoid overbaking to keep them soft.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container for up to 1 week, or enjoy immediately!
Nutrition Facts
Calories |
2640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 387.9 g | 141% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 153.0 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 161 mg | 12% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 590 mg | 13% | |
*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.
