I enjoy making these twisted cookies because they are simple, comforting, and always satisfying. The dough is easy to handle, the shapes are fun to create, and the final result is a soft cookie with warm spices and a lightly crisp edge. I like baking these when I want something homemade that feels special without being complicated.
Why You’ll Love This Recipe
I love this recipe because it is quick, reliable, and perfect when I want a homemade treat without much effort. The dough comes together smoothly, the twisting step is relaxing, and the cookies bake evenly every time. I also like how versatile the flavors are, which makes it easy for me to adjust them to my taste.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions
I start by preheating my oven to 350°F (175°C) and lining two baking sheets with parchment paper. In a large bowl, I whisk together the flour, baking powder, salt, cinnamon, and nutmeg until well combined.
In another bowl, I cream the softened butter and sugar until the mixture looks light and fluffy. I add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. I slowly add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
I scoop generous tablespoons of dough and gently twist them into shapes on the prepared baking sheets. I bake the cookies for 10 to 12 minutes, until the edges are lightly golden and the centers remain soft. Once baked, I move them to a wire rack and let them cool.
Servings And Timing
I usually get about 24 cookies from this recipe, depending on how large I shape them.
Preparation takes about 20 minutes, and baking time is around 12 minutes per batch. In total, I can have these cookies ready in about 35 minutes.
Variations
I sometimes add chocolate chips for a richer cookie. When I want extra texture, I mix in chopped nuts. If I feel like changing the spice profile, I add a pinch of ground ginger or extra cinnamon. Sprinkles added before baking also give the cookies a decorative touch.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to five days. For longer storage, I freeze them in a sealed container for up to three months. I let them thaw at room temperature before serving, and they remain soft and flavorful.
FAQs
Can I Freeze These Cookies?
I freeze them often once they are completely cooled. I store them in an airtight container, and they keep well for up to three months.
How Do I Keep The Cookies Soft?
I avoid overbaking and remove them from the oven as soon as the edges turn lightly golden.
Can I Prepare The Dough In Advance?
I sometimes make the dough ahead of time and store it covered in the refrigerator for up to 24 hours.
What If The Dough Is Too Soft To Shape?
If the dough feels too soft, I chill it for about 15 minutes to make shaping easier.
Can I Add A Glaze Or Topping?
I like drizzling a simple powdered sugar glaze over the cooled cookies or decorating them before baking.
Conclusion
I enjoy making these twisted cookies because they are easy, comforting, and always enjoyable to share. Whether I bake them for guests or keep them for quiet moments at home, they never disappoint. For me, this recipe is a dependable favorite that brings simple homemade joy.
These twisted cookies are soft, warmly spiced, and easy to make, offering a comforting homemade treat with crisp edges and a tender center. Perfect for casual baking or sharing with friends and family.
Total Time:35 minutes
Yield:24 cookies
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Instructions
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
In another bowl, cream the softened butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Gradually mix dry ingredients into the wet mixture until a soft dough forms.
Scoop tablespoons of dough and twist them into shapes directly on the baking sheets.
Bake for 10–12 minutes, until edges are lightly golden and centers are soft.
Transfer cookies to a wire rack to cool completely before serving or storing.
Notes
Chill dough for 15 minutes if too soft to shape.
Do not overbake for soft cookies.
Add-ins like chocolate chips, nuts, or sprinkles can customize the flavor.
A simple glaze or icing adds extra sweetness if desired.
Store cooled cookies in an airtight container at room temperature or freeze for longer storage.
