These chocolate and vanilla swirl cookies are crisp, buttery treats featuring a beautiful two-tone spiral design that makes them as visually appealing as they are delicious.
Why You’ll Love This Recipe
These cookies offer a perfect balance of rich cocoa and delicate vanilla flavors. Their striking swirl pattern makes them ideal for holiday platters, gifting, or anytime baking. Despite their elegant appearance, they are surprisingly simple to prepare with basic pantry ingredients.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Butter
Granulated sugar
Egg
Vanilla extract
Flour
Cocoa powder
Salt
Baking powder
Directions
- Beat butter and sugar until light and creamy.
- Add the egg and vanilla extract; mix until combined.
- Stir in flour, baking powder, and salt to form the dough.
- Divide the dough into two equal portions; mix cocoa powder into one portion.
- Roll out both doughs into equal-sized rectangles.
- Place one dough layer over the other and roll tightly into a log.
- Chill the dough log until firm.
- Slice into rounds and bake until edges are lightly golden.
- Cool cookies on a rack before serving.
Servings and Timing
Servings: 24–30 cookies
Prep time: 25 minutes
Chill time: 1 hour
Bake time: 10–12 minutes
Total time: About 1 hour 40 minutes
Variations
• Add peppermint extract to the vanilla dough for a festive twist.
• Roll edges of the dough log in sprinkles before slicing.
• Replace cocoa with matcha to create green-and-vanilla swirl cookies.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to one week. The dough log may be frozen for up to 2 months; slice and bake as needed.
FAQs
Why did my swirl design lose its shape during baking?
The dough may not have been chilled long enough before slicing and baking.
Can I freeze the dough?
Yes, freeze the assembled log and thaw slightly before slicing.
Why is my dough cracking while rolling?
It may be too cold; let it rest at room temperature briefly until pliable.
Can I make the dough ahead of time?
Yes, both dough portions can be refrigerated for up to 48 hours.
How do I ensure even layers?
Roll each dough to the same thickness and trim edges for neat alignment.
Can I use dark cocoa powder?
Yes, but expect a deeper color and stronger flavor.
Can I reduce the sugar?
Yes, though reducing too much may affect the cookie’s structure.
Why are my cookies dry?
Overbaking will dry them out; remove them as soon as the edges begin to set.
Can I add chocolate chips?
It is not recommended because chips may distort the swirl.
How thick should I slice the cookies?
Aim for slices about ¼ inch thick for even baking.
Conclusion
Chocolate and vanilla swirl cookies combine elegant presentation with classic flavors, making them a standout addition to any cookie collection. They store well, bake beautifully, and provide an irresistible balance of taste and texture.
Print
Chocolate and Vanilla Swirl Cookies
- Prep Time: 20 mins (plus chilling time)
- Cook Time: 12 mins
- Total Time: 2 hrs 30 mins
- Yield: 24–30 cookies 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
Delicate slice-and-bake cookies featuring buttery vanilla dough swirled with rich chocolate dough to create a beautiful spiral pattern—crisp, eye-catching, and perfect for gifting.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp unsweetened cocoa powder
- 1 tbsp milk (if needed for chocolate dough)
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add the egg and vanilla; mix until fully combined.
- Stir in flour and salt to form a soft dough.
- Divide the dough in half. Leave one half plain (vanilla) and add cocoa powder to the other half to create the chocolate dough. Add 1 tbsp milk if needed to bring the chocolate dough together.
- Roll each dough between parchment sheets into equal-sized rectangles about 1/4-inch thick.
- Place the chocolate dough on top of the vanilla layer and gently press to adhere. Roll tightly from one long edge to form a log.
- Wrap the dough log in plastic wrap and refrigerate for at least 2 hours (or freeze 30 minutes) until firm.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice the chilled log into 1/4-inch thick cookies and place them on the baking sheet.
- Bake for 10–12 minutes or until edges are set. Cool on a wire rack.
Notes
- Chill the dough thoroughly to ensure clean, sharp spirals.
- Add a teaspoon of espresso powder to the chocolate dough for deeper flavor.
- Freeze dough logs for up to 2 months—slice and bake as needed.
- Dip baked cookies in melted chocolate for extra decadence.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
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