These Copycat Twisted Sugar Sugar Cookies are so easy to make at home. They are a soft and thick sugar cookie with vanilla icing.
There have been so many awesome cookie places popping up lately. We recently tried Twisted Sugar cookies and my whole family loved them.
I love making copycat recipes because it is so fun to enjoy one of your restaurant favorites at home and save money too! Some of my other favorite copycat recipes are these Copycat Subway Cookies, Copycat Chicken Salad Chick Broccoli Salad, and Copycat Starbucks Rice Crispy Treats.
💭 Why you’ll love this recipe
These copycat Twisted Sugar sugar cookies are so easy to make at home and require just a few simple ingredients.
🥣 Ingredients needed
For these cookies, you will need:
- Butter: I recommend using unsalted butter. Salted butter has more water content than unsalted and by using unsalted butter you can control the amount of salt going into the recipe.
- Corn starch: Make sure you use corn starch and not corn flour. The corn starch will help the cookies thicken up.
- Eggs: You will need two large eggs for this recipe.
- Baking powder
- Powdered sugar
See full ingredient amounts in the recipe card below.
⏲️ Recipe instructions (step by step guide)
In a large mixing bowl, combine your butter (softened to room temperature), sugar, and vanilla. Cream together with your mixer (image 1).
Next add in your remaining ingredients. Mix until just combined (image 2). The dough will be crumbly. Set aside your dough to chill in your refrigerator for one hour. Form large dough balls about 3 ½ to 4 tablespoons of dough (image 3).
While the dough is chilling make your frosting. Combine powdered sugar, softened butter, milk, and salt. Beat until slightly fluffy and well mixed (image 4).
Preheat your oven to 350 degrees. Bake for 8 to 10 minutes or until edges are golden. Use a spatula to flatten your cookies a little (image 5).
Let them rest on the tray for 10 minutes after baking. Transfer and let them cool and then ice them (image 6). Refrigerate for 5 to 10 minutes after icing so the icing will set. Serve at room temperature.
- Read the instructions carefully. Baking is a science.
- Be sure to let your dough chill so the cookies will be nice and thick just like the originals.
- Do not over mix your dough.
- Let your cookies cool completely before frosting them.
- Dip your hands in a little water to form the dough balls. This will help if your dough is extra crumbly.
🥡 How to store leftovers
I prefer to store my leftover cookies in the fridge (although Twisted Sugar serves these at room temperature or at least the one here in Texas does). I personally think they stay fresher longer in the fridge. They will keep for up to three days after making.
📋 Recipe & Twisted Sugar FAQs
Yes, each store bakes their own cookies from scratch.
Twisted Sugar is based out of Utah.
It depends on your own personal taste. Personally, I have a hard time picking between both. Crumbl has more fun weekly flavors but Twisted Sugar has consistent flavors that are good in my experience. Both are a great place to grab a cookie from!
Corn starch and chilling your dough will help keep your cookies thick.
For thick sugar cookies, I recommend chilling the dough before baking.
Other copycat cookie recipes:
If you tried these Copycat Twisted Sugar Sugar Cookies or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Copycat Twisted Sugar Sugar Cookies
- Baking sheet
For the cookies
- 1 cup unsalted butter room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 cups all purpose flour plus 2 tablespoons
- 1 teaspoon corn starch
- 2 large eggs
- ½ teaspoon salt
- 1 ¾ teaspoon baking powder
For the frosting
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 2 pinches salt *
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- In a large mixing bowl, combine your butter (softened to room temperature), sugar, and vanilla. Cream together with your mixer.1 cup unsalted butter, 1 teaspoon vanilla extract, 1 cup sugar
- Next add in your remaining ingredients. Mix until just combined (it will be crumbly). Set aside your dough to chill in your refrigerator for one hour.3 cups all purpose flour, 1 teaspoon corn starch, 2 large eggs, ½ teaspoon salt, 1 ¾ teaspoon baking powder
- Form large dough balls about 3 ½ to 4 tablespoons of dough
- While the dough is chilling make your frosting. Combine powdered sugar, softened butter, milk, and salt. Beat until slightly fluffy and well mixed.½ cup unsalted butter, 2 cups powdered sugar, 2 pinches salt, 2 tablespoons milk, ½ teaspoon vanilla extract
- Preheat your oven to 350 degrees. Bake for 8 to 10 minutes or until edges are golden. Use a spatula to flatten your cookies a little. Let them rest on the tray for 10 minutes after baking. Transfer and let them cool and then ice them.
- Refrigerate for 5 to 10 minutes after icing so the icing will set. Serve at room temperature.