I am putting these cookies in the “fancy” category only because of their twisted construction. The recipe, as you will see, is very straight-forward. I went with the traditional course white sugar for topping but you can also use crushed nuts, sprinkles, or toffee bits.
3 cups all purpose flour
1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups confectioners’ sugar
1/2 cup butter, softened
4 oz cream cheese, room temperature
2 large egg yolks
1 tbsp vanilla extract
2-3 tbsp coarse sugar, for topping
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a small bowl, whisk flour, baking soda, and salt until thoroughly combined. Set aside.
In a medium bowl, cream sugar, butter, and cream cheese using a hand-held mixer until smooth. Gradually beat in egg yolks and vanilla extract.
Incorporate dry ingredient mixture, roughly 1/4 cup at a time, into wet ingredient mixture using beaters.
Divide dough evenly into spheres and refrigerate for 1 hour.
Roll each sphere into a rope about 5 inches long and twist into pretzel shape. Here’s a handy how-to guide.
Place pretzels evenly spaced on baking sheet and sprinkle generously with course sugar.
Bake for 12-14 minutes until just barely brown.
Consume with cocoa.