Vanilla and Chocolate Swirl Cookies

I made these vanilla and chocolate swirl cookies this past Sunday for the Patriots game and they were quite the hit. I really like baking things that are as pretty as they are delicious. These definitely fit that bill. I remember cutting into the log of cookie dough and telling everyone “come see how beautiful my spirals are!”. I was very proud of that swirl. The cookies themselves are extremely simple. They’re pretty much just shortbread cookies, but half the dough is chocolate shortbread.

That’s the best view of them – when you bite into it and can see the perfect swirls. It’s not even hard to get that perfect spiral either, I promise! All you have to do is roll out the two doughs to about the same size rectangle, then put one on top of the other and roll them up together to make a log. Then you simple chill the log, slice it, and bake the cookies. Easy enough, right?

These cookies are sure to please both chocolate and vanilla lovers. They’re small and cute, simple, and look quite impressive, too. What more could you ask for? I’ve made chocolate and vanilla swirl cupcakes and now I’ve made cookies. I guess it’s time for a chocolate and vanilla swirl cake? We shall see.

Happy baking!


Vanilla and Chocolate Swirl Cookies

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 1 hour, 7 minutes

Yield: 2 dozen cookies

A small and cute, yet delicious spiraled cookie with both vanilla and chocolate dough swirled into one cookie. These vanilla and chocolate swirl cookies are sure to be a hit!

Ingredients

    Vanilla Layer:
  • ½ cup (1 stick; 113g) butter, softened
  • ¼ cup (32g) confectioners' sugar
  • ¼ tsp. salt
  • 1 egg yolk
  • 1 tsp. vanilla extract
  • 1¼ cups (156g) all-purpose flour
    Chocolate Layer:
  • ½ cup (1 stick; 113g) butter, softened
  • ¼ cup (32g) confectioners' sugar
  • ¼ tsp. salt
  • 1 large egg yolk
  • 1 tsp. vanilla extract
  • 1 oz. (30g) chocolate chips, melted
  • 2 Tbsp. (13g) cocoa powder
  • 1 cup (125g) all-purpose flour

Instructions

    Make the vanilla layer:
  1. In the bowl of a stand mixer fixed with the paddle attachment, beat the softened butter with the confectioners' sugar on medium speed for about 2 minutes. Add the salt, egg yolk, and vanilla extract and mix well.
  2. Slowly add the flour and mix on low speed until combined. Wrap dough in plastic wrap and refrigerate while you make the chocolate dough.
    Make the chocolate dough:
  1. In the bowl of a stand mixer fixed with the paddle attachment, beat the softened butter with the confectioners' sugar on medium speed for about 2 minutes. Add the salt, egg yolk, and vanilla extract and mix well.
  2. Add the melted chocolate and mix well. Add the cocoa powder and mix on low speed, then gradually add the flour while the mixer is still beating. Mix until combined, then wrap dough in plastic wrap and refrigerate for about 15 minutes to harden a bit.
    Assemble the cookies:
  1. Roll out the vanilla dough between two sheets of plastic wrap until it is about 12 inches long and 6 inches across (this is a rough measurement, just do it until it looks like a good-sized rectangle that's only about 1/4-inch thick). Leave this dough between the plastic wrap pieces, then repeat with the chocolate dough somewhere else.
  2. Take off the top sheet of plastic wrap from both the vanilla and chocolate dough. Flip the chocolate dough on top of the vanilla dough, lining up the two pieces as best as possible, then remove the plastic wrap on the chocolate dough.
  3. Starting with one long side and using the plastic wrap to help, roll up the two pieces of dough together to a tight roll. Once rolled up, wrap in the plastic wrap and place in the freezer for about 20 minutes (I put it on a baking sheet, assuming your freezer is a bit bumpy).
  4. Preheat the oven to 325°F and place parchment paper on two baking sheets; set aside. Take the roll of dough from the freezer and use a small, sharp knife to cut into slices. Place the slices on baking sheets and bake in the preheated oven for about 10-12 minutes, or until just barely golden.
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Recipe adapted from Spoonful of Flavor

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