So, Here’s the Deal with These Christmas Cookies!

Okay, first things first—hi! If you’re here, it’s probably because you’re either on the hunt for a not-boring Christmas cookie or just killing time (honestly, either works). This recipe for Twisted Christmas Cookies with Almond & Citrus Icing came from a chilly December when my sister and I tried out every cookie in my gran’s old recipe box—no kidding, we nearly set off the fire alarm twice. Oh, and my cat tried to swipe the icing bowl; very festive. The point is, these cookies have seen some chaotic kitchens, but they always come out tasting like a bit of holiday magic and a lot of almond-citrus joy.

Why I Think You’ll Have a Blast Making These

I make this every year when it’s too gloomy outside to even think about going for a walk (let alone gym), and honestly, my family demolishes them before I can even make tea. Plus, there’s something almost hypnotic about twisting the dough into shape… well, once you get the hang of it. The citrus icing? Pretty much my undoing; I’ve eaten it straight off a spoon more than once (no shame!). These are perfect for that in-between holiday window—when you’ve run out of the usual sugar cookies, but still want to impress someone (yourself counts).

Gathering Ingredients (And a Few Lazy Swaps)

2 1/4 cups (about 280g) all-purpose flour (sometimes, if I’m out, I’ve used a half/half mix of whole wheat and plain, and nobody noticed)
1/2 tsp salt (my gran swore by Maldon, but table salt is totally fine)
3/4 cup (170g) unsalted butter, room temp — if you forget to leave the butter out, microwaving for 10-15 secs works in a pinch, though it’s not bulletproof
1/2 cup (100g) white sugar (or soft brown for a little caramel twist, which I prefer sometimes)
1 large egg
2 tsp almond extract (sometimes I use vanilla if the almond’s finished, but it isn’t quite the same—still works though!)
Zest of 1 lemon or orange (personally, I like lemon better, but orange is totally Christmassy)
For the icing:
1 cup (120g) confectioners’ sugar
2 tablespoons fresh lemon or orange juice (use orange if you already zested the lemon—or do both, why not)
1/2 tsp almond extract (optional, but I dare you to skip it)
A few flaked almonds (for topping, but sometimes I just chop up whatever nuts I have in the cupboard—hazelnuts are nice too)

How I (Sorta) Get These Cookies Right

Combine Dry Stuff: Mix the flour and salt in a bowl. Not rocket science. Set aside.
Cream Butter & Sugar: Beat the butter and sugar together until it goes pale and fluffy. Or until your arm hurts. (If you have a stand mixer, bless you; if not, elbow grease it is!)
Add Egg & Flavour: Crack in the egg, stir in your almond extract and citrus zest. If it looks split or weird, honestly don’t panic. It comes together.
Mix It All Together: Dump half your flour in. Mix, then the rest. As soon as it kind of looks doughy, you’re done. Overmixing is the enemy at this stage (learned that the hard way).
Chill Out: Wrap your dough up (I just stick it in a Tesco bag sometimes if I can’t find clingfilm). Chill for 40mins min. Skip this if you’re utterly desperate—but cookie twists will spread out a bit.
Roll & Twist: Now for the fun/messy part. Roll bits of dough into ropes, about as thick as your finger (unless you’re a pro pianist, then slightly more). Twist each rope into a spiral or case it into an S-shape. Whatever feels festive, really.
Oven Time: Bake at 350°F (180°C) for 10-12 minutes. Keep an eye after 8 mins though; my ancient oven once baked these to a crisp in 9.
Make That Icing: While cookies cool (if you can wait), whisk icing sugar, citrus juice, and almond extract until it’s pourable but not watery. Drizzle or spread over cooled cookies. This is where I usually sneak a taste—can’t help it.
Final Touch: Sprinkle those flaked almonds or whatever nut you found on top.

Notes from the Battlefield (My Kitchen)

The dough, once or twice, has come out way too sticky; just shove in a bit more flour. On second thought, start with less and add as needed.
Twisting dough too thin makes cookies crispier—if that’s your vibe, go wild. I like mine a bit chunkier though.
If your icing gets too runny, just keep adding sugar till it sorts itself out.
Sometimes, I sprinkle a bit of cinnamon in the dough for fun. No complaints yet.

Variations I’ve Tried (And One I Probably Shouldn’t Have)

Swapping almond for hazelnut extract: actually delicious, super nutty.
Chocolate drizzle instead of citrus icing: a hit with teenagers, though a little less festive.
I once tried stuffing the twists with a teaspoon of jam—messy, and honestly not worth the effort.

Equipment (But Don’t Stress if You’re Missing Something)

You’ll want a rolling pin (or, I’ve used a wine bottle when one mysteriously vanished at Christmas), a big mixing bowl, and a baking tray lined with parchment (but foil will do if you throw a bit of oil underneath).

Twisted Christmas Cookies with Almond & Citrus Icing

How I Keep These Cookies (But They Never Last Long)

These supposedly keep in an airtight tin for up to 5 days, but honestly in my house it never lasts more than a day! If you manage to hide a few, they firm up a bit on day two—oddly, I kind of like them that way.

How I Serve & Eat ‘Em

Tea is essential. Or mulled wine, if I’m honest. At my place, we snack on these while decorating the tree—though my cousin Mike once dunked one into coffee and swore it tasted twice as good (I didn’t argue).

Stuff I Learned—the Hard Way

Once, I rushed rolling up warm dough—it stuck everywhere. Patience, or just embrace the mess!
Don’t skip chilling; cookies will bake up flat and sad. Yes, I learned that last year.
Test your icing’s thickness on one cookie first; otherwise all your cookies could end up in a sweet little puddle.

Questions Friends Have Actually Asked Me (& My Honest Answers)

Q: Can I make the dough a day ahead?
A: Absolutely! It actually tastes better the next day; the flavors have a wee nap together.
Q: Is margarine okay instead of butter?
A: Eh, it works, but the flavor isn’t quite the same. Use what you’ve got though—no judgment.
Q: Almond extract feels a bit much for me. Ideas?
A: Just use vanilla, or skip it and rely on the citrus zest. Done it plenty myself.
Q: Where do you get those fancy flaked almonds?
A: Supermarket, plain and simple. Sometimes I check BBC Good Food for advice on toasting nuts, or just order online form Nuts.com when I’m stocking up.
Q: Can kids help with this?
A: Oh yes, but expect random shapes and icing everywhere. Good luck.

Digression—just a sec: I was halfway through making these when I spotted my neighbor’s runaway dog in the back garden; had to sprint out mid-twist, hands floured and all. Moral? Cookies can wait, dogs can’t. Anyway, back to baking!

If you need more baking inspiration (or tips when things go sideways), I sometimes check out King Arthur Baking too. Loads of wonky—but delicious—ideas there.

Honestly, however you make these, they’re a little ray of light in the middle of winter. Let me know if you add your own twist—I’m always keen to try a new version (except the jam one, never again).

Twisted Christmas Cookies with Almond & Citrus Icing