Butter Twists

Butter Twists

These cookies can be a great project to do with your kids. My son loves making wiggling worms from the dough. I help him a bit with the twists.


  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup sugar
  • 2 tsp pure vanilla extract
  • 2 large egg white
  • 1 tsp Kosher salt
  • 3 ¼ cups all-purpose flour


Center an oven rack and preheat the oven to 350 F. Line two baking sheets with parchment paper or silicone mats.

Put the butter in a large mixing bowl and beat with an electric beaters until smooth. Gradually add the sugar and beat on medium speed until light and fluffy. Mix in the vanilla and egg whites. Reduce the speed to low. Add salt and flour; mix until combined.

Roll the dough into ¾-inch balls. It’s a nice idea to premeasure the dough using a small ice cream scoop, this way all cookies are going to be the same size. Roll each ball into a 6-inch rope. Bend the rope in half. Then twist twice. Space the cookies 1 inch apart on the baking sheet.

Bake, one sheet at a time, until the cookies just start turning golden, about 15 minutes. Cool on the baking sheet on a cooling rack.

The cookies can be stored up to 3 days in an air-tight container at room temperature.

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9 Responses to “Butter Twists”

  1. hi,

    nice blog. was going through the recipe. need to know how long do you bake the butter twists for?

  2. Sorry, my mistake… Looks like I got distracted and then forgot to finish the recipe.They are baked for about 15 minutes, just until the cookies start turning golden.

  3. Hi, I made these butter twist today. I actually halved the recipe. Mine did not turn golden, nor does it look any where close to the ones in your picture. Mine was sort of pale and not smooth surface. Please help!

  4. Wong, if they appear too pale, they have to be baked a little longer. Each oven is different.

  5. These look great! Perfectly golden buttery cookies are hard to beat.
    I’d really like to make them, and trying to keep the measurements as accurate as possible, I was wondering if you happen to know how much a cup of flour should weigh.
    Thank you for a wonderful blog!

  6. Michelle, thank you for your kind words. There are about 120 gr of flour in 1 cup.

  7. Vera,
    Thank you so much for your quick reply!
    Very kind of you, and helpful for all the other recipes I’m looking forward to trying.
    It’s a pleasure visiting your blog.
    Thank you!

  8. Hi Vera,just wanted to thank you for sharing so many wonderful recipes. Everything you make comes out so beautifully and perfect!
    One question: are tese butter twist cookies soft, chewy, or crisp?

    Thank you in advance,

  9. I had a real problem to make snakes. The dough was too soft and refused to be rolled beautifully. Can you guess what went wrong?
    Thank You

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