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Viennese Whirls
#Pastries and sweets
Buttery and Brittle

Viennese Whirls

Viennese Whirls are delicious quick cookie recipe, made in just 25 minutes. Brittle, Buttery and eggless sandwich cookies filled with strawberry marmalade.

Viennese Whirls
Viennese Whirls look like they were bought in some luxurious, expensive bakery. In reality, these sandwich cookies are pretty simple to make, they just have a fancy name. They are made of five simple ingredients and sandwiched together with homemade strawberry marmalade. Making these cookies takes about 25 minutes from start to finish, so they are perfect for celebrations. Make them for Christmas or New Year's eve. They are great for anyone who feels like they aren’t the best cookie baker - you will be surprised how easy these are to make and how amazing they will turn out.

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

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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.

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How to make Viennese Whirls

Making this Viennese Whirls recipe couldn't be any easier. You simply: 

  1. Beat butter, powdered sugar, and cornstarch
  2. Add the rest of the ingredients and beat to get a smooth cookie dough
  3. Fill your piping bag fitted with a star nozzle
  4. Pipe the cookies onto a baking sheet lined with parchment paper
  5. Bake the cookies
  6. Spread your favorite marmalade over the cookie and make a cookie sandwich
  7. Serve and optionally sprinkle with powdered sugar

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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). 

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If you love Viennese Whirls, try these delicious cookies too


Lets get cooking!

  • makes
    Viennese Whirls
  • preparation:
  • rest:
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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.

    Feel 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.

  • 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.


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