I saved the best for last you guys.
I know, they don’t really look or sound as Christmas-y as all the other cookies. However, I grew up eating these every single Christmas for the 23 years I have been on this planet.
So, I deem them fit for Christmas. I also deem them straight from Grandma’s kitchen. Selling point!
Sugar twists really aren’t a traditional cookie at all. In fact, they aren’t a cookie at all. They’re better. Much, much better. Like go-to-the-store-right-now-just-kidding-you-probably-have-all-the-ingredients-already-so-make-them-RIGHT-NOW kind of better. Like flaky-and-buttery-on-the-inside-and-sweet-and-caramelized-and-crunchy-on-the-outside kind of better.
You’ll forgive me for hurting your brain with two ridiculously long hyphenated sentences once you make these. And, if you don’t, at least you have sugar twists. I’m a big girl, I’ll get over it. Maybe.
Really though, making these for you guys is like making you a little piece of my <3. Isn’t that cute? I really did grow up eating these every Christmas and, since we just moved to Florida, this would have been the first year that I did not have them. Since these are my absolute favorite treats in the whole entire galaxy (other than cheesecake) I needed to make them happen.
Confession: It took me 4 tries to make these properly for you guys. For the first 3 batches my brain decided to do that thing that I hate when it does…and just not work. So, I was trying to make pastry with warm butter. Have you guys done that? Don’t.
The first batch of twists were not twists, they were…balls of dough. The second batch was also not a twist, just a flat stick of dough. The third batch was kind of twisty, but they just spread all over my pan and burned. Considering the recipe makes 50 something twists….I am not lying when I say that there is mountains of failed sugar twists in my freezer. I bet there are little Eskimos up in thur building a whole town of sugar twist igloos.
Where that came from, I will never know. Let’s move on.
Once I got it though, I realized these were about 4 kazillion times easier than I thought. I almost did throw in the towel and just give up…but, you guys need these in your life so, I didn’t. Just for you. They do require a leeeetle bit of time and effort, but I am guaranteeing you that they are worth it. You should know this just because I actually put effort into food. Ya’ll know my stance on easy recipes with short ingredient lists. (<3 )
Due to the whole folding the dough into 9 layers of sugary love, the inside of these twist-er-oos bake up so light and super flaky. Think of the greatest pie crust you have ever eaten, and then times it by 4 million. Possibly a slight exaggeration (not that I do that a lot right?) but, you get the picture. Then the sugar that is between those 9 layers of love gets all melty during the baking process and hardens once you take them out ‘o the oven. Caramelization city over here guys.
Soft and flaky? Check. Crunchy and sweet? Double check. A texture party for your taste buds? I’m doing a straight up check off dance here guys.
Please do not imagine that.
And I’ll tell you that these are good with coffee, good at breakfast, they make a great snack, they go great in your lunch box, or as a side dish to your chicken dinner AND they taste great before bed.
Not that I speak from experience or anything.
Did I mentioned they are only 50 calories? Win.
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