Viennese Whirls Recipe
Viennese Whirls Cookies are simply the best. They are simple to make and perfect for when you're short on time.
- festive and beautiful
- they look like they came from a fancy bakery
- brittle, soft, buttery
- not overly sweet (feel free to sprinkle with powdered sugar)
- spread with delicious homemade strawberry marmalade
- perfect for holidays like Christmas and New Year's eve
- quick cookie recipe (made in just 25 minutes!)
- simple recipe, perfect for beginner bakers
What ingredients are in Viennese Whirls
There are only a few ingredients in this recipe for Viennese Whirls and most of them are probably already in your pantry. This is what you'll need:
Butter - use high-quality, very softened butter. Take it out of the fridge at least one hour before making the cookie dough.
Powdered Sugar- is better than regular white sugar in this recipe, because it makes the cookies softer and more brittle, crumbly.
Tahini - compliments the strawberry marmalade beautifully and gives an amazing, sesame, subtle nutty flavor to the cookies. Substitute with softened butter.
All-purpose flour - will soak all the butter and keep the cookies together. We don't recommend using other types of flour in this recipe.
Cornstarch - makes the Viennese Whirls light and brittle.
Marmalade - strawberry marmalade, especially the homemade version is a great choice for these cookies, but feel free to use your favorite flavor.
How to make Viennese Whirls
Making this Viennese Whirls recipe couldn't be any easier. You simply:
- Beat butter, powdered sugar, and cornstarch
- Add the rest of the ingredients and beat to get a smooth cookie dough
- Fill your piping bag fitted with a star nozzle
- Pipe the cookies onto a baking sheet lined with parchment paper
- Bake the cookies
- Spread your favorite marmalade over the cookie and make a cookie sandwich
- Serve and optionally sprinkle with powdered sugar
How to store Viennese Whirls
Keep Viennese Whirls covered, in an airtight container, at room temperature, for up to 3 days.
Feel free to make the dough ahead of time. Simply prepare the dough and pipe the swirled cookies onto a baking sheet, lined with parchment paper. Place in the freezer for a couple of hours. Once the Viennese Whirls are completely frozen, transfer them to freezer bags. Keep in the freezer for up to 2 months. When you wish to bake your cookies, simply place the frozen cookies onto a prepared baking sheet lined with parchment paper. Place in the oven. Bake for 12 minutes at 200 °C / 390 °F (or 180 °C / 355 °F if you're using a convection oven).
If you love Viennese Whirls, try these delicious cookies too
- Raspberry Almond Cookies
- Peanut Butter Cookies Dipped in Salted Caramel
- Brittle Linzer Cookies with Marmalade
- Chocolate Crinkle Cookies (video)
- Chocolate Brownie Cookies
- Whole Wheat Soft Chewy Chocolate Chip Cookies
METHOD
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make the viennese Whirls
Preheat the oven to 200 °C / 390 °F (or 180 °C / 355 °F if you're using a convection oven). Add softened butter, powdered sugar, and tahini to a bowl. Using an electric mixer beat until the mixture is smooth. Add all-purpose flour, and cornstarch. Beat until just combined.
TipFeel free to substitute tahini with softened butter. -
Bake
Spoon the mixture into a piping bag fitted with a large star-shaped nozzle. Line a baking sheet with parchment paper. If all the cookies don't fit, do it in two batches. Pipe swirly circles 5 cm (2-inch) diameter onto the baking sheets making sure you don't overcrowd the cookies. Place the baking sheet with cookies in a freezer for 5 - 10 minutes - this way they will hold their beautiful shape. Place in the preheated oven. Bake for 10 minutes at 200 °C / 390 °F (or 180 °C / 355 °F if you're using a convection oven). Remove from the oven and transfer to a wire rack to cool completely.
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Serve
Add strawberry marmalade to a saucepan and place over medium-high heat. Bring to a boil, then immediately remove from the heat and set aside for a couple of minutes to cool. The marmalade has to be thick. Spread a little marmalade on the flat side of the cookie and cover it with another cookie, to make a delicious cookie sandwich. Transfer the cookies to a serving plate, optionally sprinkle with some powdered sugar and serve. Keep in an airtight container, at room temperature, for up to 10 days.
