Winter Peppermint Twist Cookies

I baked my first batch of these on a snowy Sunday when the winter farmer's market had just closed and my kitchen still smelled like pine from the wreath I'd hung that morning. The peppermint extract hit the warm air and suddenly the whole house felt like a holiday card. I wasn't even planning to bake that day, but sometimes the best recipes happen when you're just trying to use up almond flour before it goes stale.

My neighbor knocked on the door while I was twisting the dough ropes and I handed her one still warm from the oven. She didn't believe me when I said they were keto until I showed her the bag of almond flour. Now she asks me to make them every year for her book club, and I always double the batch because they vanish faster than I expect.

Ingredients

• Almond flour: The base that makes these cookies tender and keeps them low carb, but make sure it's finely ground or the texture will be gritty.
• Powdered erythritol: Sweetens without the blood sugar spike, and the powdered form dissolves better than granulated so you don't get that cooling aftertaste in every bite.
• Baking soda: Just a small amount gives the cookies a slight lift without making them puffy, which keeps the twist shape intact.
• Sea salt: Balances the sweetness and brings out the peppermint, and I've learned that skipping it makes the cookies taste flat.
• Unsalted butter: Adds richness and helps the dough come together smoothly, and softened means you should be able to press your finger into it easily.
• Egg: Binds everything and gives structure, and using a cold egg straight from the fridge can make the dough harder to work with.
• Peppermint extract: The star flavor that makes these cookies unmistakably festive, but start with less if you're sensitive because it can overpower quickly.
• Vanilla extract: Rounds out the peppermint and adds warmth, and I always use the real stuff because imitation tastes artificial next to the mint.
• Red food coloring: Gel-based works best because liquid can make the dough too wet, and you only need a tiny bit to get a bright cheerful red.

Instructions

Prep the oven and pan:

Set your oven to 350°F and line a baking sheet with parchment so the cookies don't stick. I learned the hard way that skipping the parchment means scraping them off with a spatula and losing half the twist.

Mix the dry ingredients:

Whisk the almond flour, erythritol, baking soda, and salt together in a medium bowl until there are no clumps. This step matters more than you'd think because uneven mixing means some cookies are sweet and some are bland.

Cream the butter and wet ingredients:

Beat the softened butter until it's fluffy, then add the egg, peppermint extract, and vanilla. The mixture should look smooth and pale, and if the butter wasn't soft enough it'll be lumpy.

Combine wet and dry:

Gradually fold the dry ingredients into the wet, stirring just until a smooth dough forms. Overmixing makes the cookies tough, so stop as soon as you don't see any dry flour.

Color half the dough:

Divide the dough in half and knead a few drops of red gel coloring into one portion until it's evenly tinted. I like to do this on a piece of parchment to keep my hands clean.

Shape the twists:

Pinch off a small piece of plain dough and a small piece of red dough, roll each into a rope about 5 inches long, then twist them together gently. Press the ends to seal and shape into a candy cane or simple swirl, then place on the baking sheet.

Bake until golden:

Slide the sheet into the oven and bake for 10 to 12 minutes, watching for the edges to just start turning golden. They'll still look a little soft in the center, but they firm up as they cool.

Cool completely:

Let the cookies sit on the baking sheet for 5 minutes so they don't fall apart when you move them. Transfer to a cooling rack and wait until they're completely cool before stacking or storing.

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I brought these to a holiday potluck last year and set them next to a plate of traditional sugar cookies. By the end of the night, mine were gone and the sugar cookies were still half full. Someone asked if I'd used a special mold to get the twist, and I just laughed and said it was the easiest part of the whole recipe.

How to Store and Keep Them Fresh

These cookies stay good in an airtight container on the counter for up to 5 days, though they never last that long in my house. If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a freezer bag once they're solid. They thaw in about 20 minutes and taste just as good as the day you baked them.

Customizing Your Peppermint Twist

If you want extra crunch and a bit more peppermint punch, crush some sugar-free peppermint candies and sprinkle them on top before baking. I've also tried adding a few drops of green food coloring instead of red for a different look, and it worked beautifully for a winter party. You can skip the twisting altogether and just make marbled rounds if you're short on time, though the twist is what makes people stop and look.

Pairing and Serving Ideas

These cookies are perfect with a mug of hot tea or coffee, and I like to serve them on a white plate so the red swirl really pops. They also make great edible gifts if you stack them in a clear bag tied with a ribbon, and people always assume they took way more effort than they actually did.

• Serve alongside a cup of peppermint tea or sugar-free hot chocolate for the full winter experience.
• Pack them in tins with parchment between the layers so they don't stick together.
• Make a double batch and keep half in the freezer so you always have a festive treat ready when guests drop by.

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Every time I make these, I'm reminded that the best holiday treats are the ones that don't make you feel guilty an hour later. They've become my go-to when I want something festive without the sugar hangover, and I hope they bring a little extra cheer to your kitchen this season.

Recipe Questions & Answers

→ What makes these cookies keto-friendly?

They use almond flour and erythritol, which are low in carbs and fit well into keto dietary guidelines.

→ How is the peppermint flavor incorporated?

Peppermint extract is mixed into the dough, giving a cool and refreshing flavor throughout the cookies.

→ Can these cookies be shaped differently?

Yes, you can shape them into candy canes, twists, or simple swirls for a festive appearance.

→ How should the cookies be stored?

Store in an airtight container at room temperature for up to five days to maintain freshness.

→ Are these suitable for gluten-free diets?

Yes, they use almond flour, which is naturally gluten-free and safe for those avoiding gluten.