Twist Sugar Cookies

A colorful, yet dye free cookie that’s just fun for the holidays!

I asked my social media following earlier this year what they wanted to see for cookies this holiday season. Colorful, not minty, candy cane cookies won out! So these sugar cookie twist were created!

They remind me of the candy twists you find at Cracker Barrel!!

These are fun to make and eat! The sugar on the outside makes a delightfully crispy crust. Perfect for dipping in coffee or hot chocolate.

I like the powdered dye better than the liquid. The dye free liquid dye turned the batter purple. Whereas the powder (not rehydrated!) made a nice reddish pink batter.

Twist Sugar COokies

Ingredients:

• 1 1/2 cups sugar

• 1 cup butter, softened

• 2 eggs

• 1 cup sour cream

• 4 3/4 cups 1:1 gluten free flour blend

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon vanilla

• 2 teaspoons of dye free red dye powder

• 2/3 tablespoons sugar (for rolling)

Instructions:

Cream the sugar and butter together until creamy. Add the eggs and beat well. Then add the sour cream and vanilla and beat well. Add in the baking soda, salt, and flour in and mix well. You may need to mix by hand.

Divide the dough in half. Add the dye to one half of the dough. Leave the other half plain.

Chill for AT LEAST 30 minutes. Overnight if possible.

Take a heaping tablespoon of each of the colors of dough. Roll each color into a 2 ish inch log. Twist the two logs together. Roll the twists in sugar.

Bake at 350 degrees for 8-10 minutes. Frost as desired or pull a Grandpa Goat and eat them plain! Enjoy!