In our continued countdown toward the most magical holiday of the year, we bring you Cookie #2 in The 12 Cookies of Christmas: the whimsical, flavorful, and downright twirly Gingerbell Twists.
These spiral cookies are a modern reinvention of the traditional gingerbread classic—lightened up for summertime snacking with a burst of citrus and a playful candy cane swirl. They’re perfect for summer parties, lemonade pairings, or a cozy night under the Northern Lights.
🌀 Cookie Spotlight: Gingerbell Twists
Background:
The Gingerbell Twist was created by Maple Swirlington, a gingerbread architect best known for designing Santa’s 2009 Gingerbread Lodge extension. During a summer sabbatical, Maple wanted a gingerbread cookie that was lighter, brighter, and more fun to make in the slower season. The twist was born—literally!
🧝♂️ Elf Testimonial (Crispin Nutmeg): “I call these my ‘summer swirlies.’ The hint of orange makes my pointy ears wiggle with joy!”
📝 Recipe: Gingerbell Twists
Yields: ~30 cookies
Prep Time: 20 minutes (plus chill time)
Bake Time: 10–12 minutes
✨ Ingredients:
For the Ginger Dough:
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup molasses
- 1 large egg
- 2 ¼ cups all-purpose flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp baking soda
- ¼ tsp salt
For the Orange Dough:
- ¾ cup unsalted butter, softened
- ¾ cup white sugar
- 1 egg
- 2 cups all-purpose flour
- 2 tsp orange zest
- ½ tsp vanilla extract
- Optional: a few drops of natural orange food coloring
🥣 Instructions:
- Prepare the Ginger Dough: Cream butter and brown sugar until fluffy. Add egg and molasses. Mix dry ingredients in a separate bowl, then blend into wet mixture. Chill dough for at least 1 hour.
- Prepare the Orange Dough: Cream butter and white sugar. Beat in egg, vanilla, and orange zest. Add flour (and optional coloring). Mix until dough is smooth. Chill for 1 hour.
- Shape the Swirls: Roll each dough separately into rectangles (~¼ inch thick). Place one on top of the other and gently press together. Roll into a tight log, wrap in plastic, and freeze for 30 minutes to firm.
- Slice & Bake: Preheat oven to 350°F (175°C). Slice dough into ¼-inch cookies and place on parchment-lined baking sheet. Bake for 10–12 minutes until edges are firm. Cool on wire rack.
🎄 Elf Tip:
Brush warm cookies with a light glaze made from powdered sugar and orange juice for extra shine and zing.
👀 Coming Next:
Cookie #3 is coming in late July and it’s a family favorite: Rudolph’s Red Velvet Rounds — a soft and chewy delight with white chocolate chips and a hidden cherry center.
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