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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Tag your own creations with #TinselCookies and follow The Tinsel Post for more North Pole nibble news!