These 50-Calorie Sugar Twists are flaky, soft, and buttery. They’re a lovely treat year-round but especially delightful during the holidays.
Sugar twists may not be a traditional cookie, but they’ve always held a special place in my heart. Growing up, these buttery delights were the highlight of every Christmas. They were my mom’s specialty, and I always looked forward to them as soon as November rolled around. This year, after relocating to Florida on my own, I realized it would be the first time I’d go without them. Which meant I had to make them myself.
I admit, it wasn’t easy. The first few attempts were far from perfect and ended up going in the trash. But persistence paid off, and after several tries, I finally created a version that brought me right back to my mom’s kitchen. Making these twists again felt like bringing a little piece of home into my new house.
With their subtle sweetness, tender crumb, and crisp edges, these cookies are a truly irresistible treat. Yes, they require a bit of effort, but the results are so worth it. I must confess that I now make them year-round—not just at Christmas.
Are 50-Calorie Sugar Twists Healthy?
These are meant to be a treat, but for only 50 calories a pop, you could certainly do worse. The Greek yogurt adds a little protein and calcium, which is a nice bonus, and using whole-wheat pastry flour provides a little fiber and B vitamins that you’re definitely not getting from regular white flour alone. As for the rest of the ingredients, they’re about typical for what you’d expect in a pastry or baked good. So, my advice is to simply enjoy your sugar twists in moderation.
Tasty Tweaks
I love these cookies in all their beautiful simplicity, but every so often, when I’m in a creative mood, I’ll make them just a little more special. One of my favorite ways to do this is by dipping half of each cookie in melted chocolate. Sometimes I’ll even crush up some pistachios and sprinkle them over the chocolate. So delicious! Another great idea, especially at Christmas, is to dip the cookies in white chocolate and decorate them with red and green sprinkles. Talk about festive!
But even a little citrus zest or some warm spices like ginger, nutmeg, cloves, and cinnamon will work wonders for these delicious cookies. I’ve also added poppy seeds to the dough and made a simple glaze with lemon juice and powdered sugar. This gives them a whole new look and such a delightful taste!
How Do I Store Leftovers?
Put your twists into an airtight container and keep them at room temperature for up to 3 days. If your house is humid, line the bottom of the container with a paper towel so they stay crisp. To freeze the cookies, flash-freeze them on a baking sheet first for about 1 hour before transferring them to a Ziploc bag. They will last for 3 months this way.
Serving Suggestions
I love to serve these sugar twists with a cozy Chai Latte for the ultimate cold-weather comfort treat. Kids love them with a frothy Vegan Hot Chocolate, but they’re also lovely with a tall glass of oat milk. Perfect for dipping!
These cookies are wonderful as a side and chic finishing touch to other desserts, for example, this velvety White Chocolate Mousse or a decadent Chocolate Pudding.
Looking for more cookie ideas to impress friends and family? Whip up a batch of these fancy Crème Brûlée Cookies or try this easy Spritz Cookies Recipe.
Ingredients
- 1/2 teaspoon granulated sugar for the yeast mixture
- 2 tablespoons warm water
- 1/2 package yeast not the rapid rise
- 1 cup whole-wheat pastry flour
- 3/4 cup all purpose flour
- 1/2 cup cold butter cut into cubes
- 1/2 whole egg lightly beaten
- 1 egg yolk
- 1/2 teaspoon salt
- 1/4 cup + 2 tablespoons nonfat plain Greek yogurt
- 1 cup granulated sugar divided, for rolling
Instructions
- In a small bowl, dissolve 1/2 teaspoon of sugar into the warm water. Sprinkle with the yeast and let it stand for 10 minutes.
- In a large bowl, combine the flours. Rub the cold butter into the flour with your hands until the mixture resembles small peas.
- Make a well in the center of the mixture and add in 1/2 of a lightly beaten egg, 1 egg yolk, salt, Greek yogurt, and the yeast/sugar mixture.
- Use your hands to blend it all together just enough to moisten all the flour. Do not knead.
- Cover and let it sit in the refrigerator for 8 hours or overnight.
- Once the dough is chilled, preheat your oven to 375°F and line two cookie sheets with parchment paper.
- Separate the dough in half, leaving half in the refrigerator, and place the other half on a counter that has been well sprinkled with some of the 1/2 cup of granulated sugar.
- Sprinkle some sugar over the top of the dough and roll to a rectangle about 12×7 inches. You will want to work quickly, as the dough gets sticky very fast. If you find that it begins to stick to the counter or rolling pin, add more sugar.
- Fold the rectangle in thirds, each end over the middle. This will leave you with three layers. Sprinkle the top with sugar.
- Repeat the rolling and folding process two more times, all while adding more sugar to the counter and dough, so you end up with nine layers.
- Once you have rolled your rectangle for the last time and have a 12×7-inch rectangle with nine layers, cut 1/4-inch-wide strips with a very sharp knife along the width of the dough.
- To make each strip into a twist, carefully peel it from the counter and bring the ends of each strip together, twisting to form the figure 8 shape.
- Tuck the ends of each twist under neatly and place on the prepared cookie sheet.
- Repeat with the remaining half of the dough and 1/2 cup of sugar.
- Bake for about 15 minutes or until just lightly browned.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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