Rating: 3.5 stars
25 Ratings
  • 5 star values: 5
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
  • 25 Ratings


Credit: Ka Yeung/Tinkerbox Studio Inc.

Recipe Summary

2 hrs 15 mins
40 mins
Makes 48 cookies


Ingredient Checklist


Instructions Checklist
  • In a large bowl, whisk together the flour, baking soda, and salt; set aside.

  • Using an electric mixer, beat the butter and sugar until smooth. One at a time, beat in 2 of the eggs; beat until fluffy, about 2 minutes. Mix in the vanilla extract.

  • With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into 2 disks and refrigerate, wrapped, for at least 1 hour and up to 3 days.

  • Heat oven to 350° F. On a floured surface, roll pieces of the dough into ⅜ -inch-thick cords and cut into 6-inch lengths. Shape into twists, then place on parchment-lined baking sheets.

  • Beat the remaining egg. Brush the twists with the beaten egg and sprinkle with the coarse sanding sugar.

  • Bake until just beginning to brown, 15 to 18 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.

  • Keep at room temperature in an airtight container for up to 1 week.

Nutrition Facts

153 calories; fat 8g; saturated fat 5g; cholesterol 32mg; sodium 39mg; protein 2g; carbohydrates 18g; sugars 8g; iron 1mg; calcium 6mg.