Best Twisty Cookies Recipes

TWISTY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
• Combine white and brown sugar, butter and eggs. Stir in flour, baking soda and salt. The dough will be stiff.
• Stir in nuts, chocolate chips, rum and whiskey. Drop dough by tablespoonful onto cookie sheet. Bake 8 to 10 minutes.

CHOCOLATE CHIP, WITH A TWIST, COOKIES

Steps:

• Preheat oven to 375°F.
• Mix flour, baking soda and salt in small bowl.
• Combine butter, eggs, white sugar, brown sugar and vanilla extract in large bowl until mixed well.
• Gradually add in flour mixture and once blended well, stir in chocolate chips and snickers slices.
• Drop by a rounded tablespoon (heaping rounded tablespoons will give you about 30 larger cookies) onto baking sheets (greased or un-greased, your preference).
• Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for a couple minutes then remove to wire racks to cool completely.
• Enjoy!

GERMAN TWISTS

Steps:

• Sprinkle yeast over warm water in a bowl and let activate while you complete remaining steps.
• Place flour and salt into a food processor and pulse once or twice to combine. Scatter butter slices over flour and process until butter is thoroughly mixed into the flour, about 1 minute.
• Whisk yeast mixture, sour cream, egg, egg yolks, and vanilla extract together in a bowl; pour mixture into food processor. Pulse several times, just until the dough starts to hold together and clean the sides of the bowl (do not overmix). Remove dough from food processor and divide in half; form each half into a thick disk, wrap in plastic wrap, and refrigerate at least 2 hours. For best texture, refrigerate overnight.
• Preheat oven to 375 degrees F (190 degrees C). Line several baking sheets with parchment paper.
• Sprinkle a work surface generously with sugar and roll out one of the dough disks into an 8x16-inch rectangle. Sprinkle dough with a generous amount of sugar. Fold the dough over in thirds, letter-style, and roll out again; fold as before and roll out and fold a third time, sprinkling dough with sugar each time. Finally, roll dough into a 4x14-inch rectangle, about 1/4 inch thick. Repeat process with second dough disk.
• Cut strips from the short side of the dough rectangles, making them 1/2 to 3/4 inch wide. Place strips onto the parchment-lined baking sheets, twisting and slightly stretching them. If preferred, form into horseshoe shapes.
• Bake in the preheated oven until lightly golden brown, 12 to 15 minutes. Cookies will puff up a bit to reveal delicate layers. Let cookies cool for about 5 minutes on sheets before transferring to wire cooling racks.

TWISTED COOKIES

Steps:

• Preheat oven to 375F; have ready cookie sheets lined with parchment paper.
• Put white sugar and cinnamon in the bowl of your food processor, fitted with the steel blade.
• Pulse quickly, just until mixed, then empty mixture onto a pie plate.
• Now put the eggs, brown sugar and oil into the bowl of your food processor and pulse for a few seconds, until blended.
• Add baking powder and flour to mixture and pulse just until the flour disappears-- it is important not to overprocess or the cookies will be tough.
• Use about 1 tbsp of this dough to form cookie into the twist of your choice-- I used to form capital letters when my son was young, making alphabet cookies.
• Roll cookies in cinnamon-sugar mixture and place on prepared cookie sheets.
• Bake in preheated oven for 12 to 15 minutes, or until lightly browned-- if you've made fairly large twisted cookies, you'll likely need the full 15 minutes.

TWISTED COOKIES - ROLLED IN SUGAR RECIPE - (4.2/5)

Steps:

• Preheat the oven to 375 degrees F. Line 1 cookie sheet with foil. Double pan to bake. In a warm medium bowl, combine water, yeast and sugar. Proof until frothy, about 10 minutes. In a separate large bowl, mix together the flour and salt. Cut butter into flour until rice-size with two knives or pastry cutter. In the medium bowl, mix eggs, sour cream and vanilla into the yeast mixture. Pour the egg mixture into the large bowl with the flour. Stir thoroughly with a fork to make a dough. Divide the dough into 2 patties, wrap each in plastic, and refrigerate a minimum of 4 hours or overnight. Place patties side by side, not stacked to assure even cooling. My patties were 18.5 oz each. In a medium bowl, thoroughly mix together the sugar and vanilla until evenly distributed. Cover the bowl with a plate or plastic wrap so the sugar doesn't dry out. On a dry surface, place ½ of the vanilla sugar. Place one patty of dough on the vanilla sugar (leaving the other patty in the refrigerator) and roll into a 16 x 8-inch rectangle. Scoop up all the sugar from around the edges and spread evenly over top of dough. With the long edge toward you, fold both edges toward the center, making 3 equal layers. Turn one quarter around and roll into a 16 x 8-inch rectangle. Scoop up any extra sugar and smooth onto the dough. Do not discard any of the vanilla sugar. Use it all. Fold and roll into a 16 x 8-inch rectangle 2 more times. The dough should be about 1/4-inch thick. Trim the edges slightly with a sharp knife to as perfect a rectangle as possible. With the knife, cut the dough the long way into eight 1-inch wide strips. Cut each 16 x 1-inch strip into 4 equal pieces, each 4 inches long. Twist half (16) of the 4 x 1-inch strips 2 times, over-twisting to stretch the dough in the middle. Place on an ungreased cookie sheet. Make sure the dough twist lies flat on the sheet. You may need to fan out the layers on the ends somewhat to make sure each is touching the sheet. Press down a little to help it adhere. Double pan. Bake at 375 degrees F, 15 - 20 minutes or until a rich golden brown. With a spatula, remove from sheet immediately before the caramelized sugar hardens and sticks to the foil. Cool on a rack. Discard foil on cookie sheet and replace with new foil. Repeat with remaining 16 dough strips. Start over with the second dough ball and remaining half of sugar. Note: Store in airtight container at room temperature for 3 days. Freeze in ziplock freezer bag for 2 weeks. Defrost at room temperature with top of bag unzipped, so that moisture can evaporate and not melt sugar or make cookies soggy. When room temperature is achieved, re-zip bag.