Cinnamon twist cookies were often the star on our Jewish holiday dessert table. My grandmother would stand in the kitchen, delicately balancing a phone between her ear and a hiked up shoulder, talking to her friends, while continuously rolling and twisting the dough out. She famously would give each family an enormous tin filled with cinnamon twists, that, in theory, should last weeks but instead typically lasted 1-2 days.
Cinnamon twists are incredibly nostalgic for a lot of Jewish families: They’re essentially a twisted sugar cookie that’s been hugged by cinnamon-sugar. They’re soft and chewy, yet somehow also slightly crisp. They have the perfect amount of sweetness and pair exceptionally well with coffee or tea. If you need to make them kosher, you can replace the softened butter with a dairy-free oil. This is the perfect recipe to get the entire family involved, especially kids, who love being tasked with twisting the dough.
This recipe requires 15 minutes rest time.
Preheat oven to 375°F.
Combine the eggs, sugar and softened butter in a bowl and mix well until silky.
Stir in the baking powder, flour and salt.
Using your hands, knead the dough until a smooth ball forms.
Place a towel over the bowl and refrigerate for 15 minutes up to an hour.
In a wide dish, combine the sugar and cinnamon to make the cinnamon-sugar coating.
Take the dough out of the fridge, scoop out 1 tablespoon, roll a ball in your hand and then roll it out so it’s approximately 7-inches long. It should look like a pencil.
Dip the pencil-like dough in the cinnamon-sugar.
Make a “U” shape with the dough then twist the sides over each other and pinch the ends together.
Place on a baking sheet lined with parchment paper, ensuring each cookie is 2-inches apart.
Bake for 10-12 minutes, allow to cool and enjoy.