Cinnamon-Sugar Twist Cookies

Cinnamon-Sugar Twist Cookies

Adapted from The Joy of Cookies by Sharon Tyler Herbst
Makes 28 cookies
Author Wendy Sondov


  • 2 ¼ cups all-purpose flour
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup butter** room temperature
  • 1 cup confectioner’s sugar
  • 1 large egg
  • 2 tablespoons orange juice**
  • 2 teaspoons vanilla extract
  • Glaze: 1 egg yolk mixed 1 tablespoon milk or water
  • Cinnamon-Sugar: 4 tablespoon sugar I used turbanado for large crystals and brown color,
  • 1 teaspoon cinnamon


  1. Preheat oven to 375 degrees F. and live a baking sheet with parchment paper.
  2. In a medium bowl whisk together flour, baking powder, salt, and cinnamon.
  3. In the bowl of an electric mixer, cream butter and sugar until light and fluffy.
  4. Lower mixer speed and add egg, orange juice, and vanilla extract, mixing thoroughly between additions.
  5. Slowly add dry ingredients until combined.
  6. Using small scoop ( 1 tablespoon size) or tablespoon, scoop dough and place balls on a plate. Refrigerate about 10-15 minutes until easy to handle.
  7. To form cookie: Mush a ball a few times in your hand to make dough smooth, then roll out on counter to look like a 6” long pencil. (Channel your playdough snake making days.) Gently fold dough snake into an upside down “u”. Working from the right side each time, twist the right dough over the left three times, pressing the ends together after the final twist.
  8. Gently move formed twists onto prepared baking sheet, placing 1” apart.
  9. Mix together egg and milk/water glaze. Brush onto cookies.
  10. Mix together cinnamon-sugar and sprinkle over egg glaze.
  11. Bake for 11-13 minutes until cookie (not just glaze) is golden brown. Cool on wire racks.
  12. When completely cool, store at room temperature in airtight container or ziplock bag for 2-3 weeks.
  13. **Desert-safe adaptations: Use vegetable shortening instead of butter. Substitute water for orange juice. If you want orange flavor, instead of the 2 teaspoons vanilla extract, use ½ teaspoon orange flavoring (essence) and 1 ½ teaspoons vanilla extract.

Packing Tips

With bottoms together, wrap pairs of cookies in double plastic wrap then place in airtight containers or ziplock bags for mailing. For decorative purposes only, colorful party bags tightly closed with ribbon or twist ties can be used.