Personalize your cookie twists to your heart's content with sprinkles, chocolate, and more!
- Prep time 45 minutes
- Total time 1 hour & 30 minutes
- Portion size 30 servings
Ingredients
Method
Line two baking sheets with parchment paper; set aside.
In bowl, stir together flour and salt; set aside. In large bowl, using electric mixer on high speed, beat butter with sugar until light and fluffy, about 5 minutes. Beat in egg and vanilla for 2 minutes. On low speed, beat in flour mixture until combined. Divide dough in half. Knead cocoa powder into one half. Knead cinnamon into remaining half.
Working with about 1 tbsp of each dough at a time, using hands, roll each into 2-inch long log. Set logs side by side and roll together until one 6-inch log of two colours forms. Roll or dip in melted chocolate and top with sprinkles, candies and nonpareils (if using); transfer to prepared baking sheets. Refrigerate for 30 minutes.
Preheat oven to 325°F. Bake until just starting to brown, 10 to 12 minutes. Let cool completely on baking sheets. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days or frozen for up to 3 months.)
Nutritional facts Per serving: about
- Iron 0.7 mg
- Fibre 1 g
- Sodium 45 mg
- Sugars 4 g
- Calories 135
- Total fat 9 g
- Potassium 25 mg
- Cholesterol 30 mg
- Saturated fat 6 g
- Total carbohydrate 12 g
