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
Scale
- 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