Vanilla and Chocolate Swirl Butter Cookies
Vanilla and Chocolate Swirl Butter Cookies are buttery, melt-in-your-mouth treats with rich cocoa and creamy vanilla flavors. Perfect for tea time, festive occasions, or as a thoughtful gift, these cookies combine classic flavors with a stunning piped design to impress any crowd.
Vanilla and Chocolate Swirl Butter Cookies are a delightful combination of rich cocoa and creamy vanilla flavors, crafted into a visually stunning piped swirl design. These melt-in-your-mouth cookies boast a buttery texture that pairs perfectly with tea, coffee, or as an elegant treat for any occasion. Their delicate balance of flavors and charming presentation make them ideal for festive gatherings, thoughtful gifts, or a simple indulgence to elevate your day.
Ingredients
- 160 g flour
- 80 g powdered sugar
- 150 g butter
- 2 egg whites
- 1 tsp vanilla extract
- A pinch of salt
- 1 tbsp cocoa powder
- 1 tbsp cornstarch
Nutritional Information
- Calories: 120
- Protein: 1.5g
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Sugar: 5g
- Fiber: 0.5g
- Cholesterol: 20mg
- Sodium: 20mg
Directions
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In a bowl, cream together the butter, powdered sugar, vanilla extract, and a pinch of salt until smooth. Add the egg whites and mix until fully incorporated.
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In a separate bowl, combine the flour and cornstarch. Mix well. Divide the dry mixture into two equal parts. Add one part of the dry mixture to the butter-sugar mixture and mix until a soft dough forms. Transfer this dough into a piping bag fitted with a closed star tip. Pipe the dough onto a baking sheet lined with parchment paper. Chill in the refrigerator for 20–30 minutes.
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Take the second part of the dry mixture and combine it with cocoa powder. Add this mixture to the remaining butter-sugar mixture, mixing until a smooth dough forms. Transfer the chocolate dough into another piping bag with a closed star tip. Pipe onto a separate parchment-lined baking sheet and refrigerate for 20–30 minutes.
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Preheat the oven to 180°C (350°F). Remove both baking sheets from the refrigerator and bake for 14–15 minutes. Let the cookies cool completely before serving.
