Buttery, Light, and Elegantly Delicious
If you’ve ever wanted to recreate the charm of a classic European tea room at home, Viennese Whirl Cookies are the perfect treat. These delicate, buttery cookies are piped into elegant swirls and sandwiched with creamy buttercream and fruity jam. Light, crumbly, and utterly delicious, they’re a timeless favorite for tea parties, holidays, or when you simply want to indulge in something special.
Let’s explore this delightful recipe for a cookie that’s as beautiful as it is delicious!
Why You’ll Love These Cookies
- Light and buttery: The melt-in-your-mouth texture is irresistible.
- Beautifully elegant: Perfect for holidays, tea parties, or gifting.
- Customizable: Use different jams or add creative decorations to suit any occasion.
- Easy to make: With a little care, these cookies come together beautifully.
What Ingredients You’ll Need
For the cookies:
- All-purpose flour (for a delicate crumb)
- Cornstarch (to create a melt-in-your-mouth texture)
- Butter (softened, for richness and a light texture)
- Powdered sugar (for sweetness and smoothness)
- Vanilla extract (for warm, aromatic flavor)
For the filling:
- Butter (softened, for a creamy buttercream)
- Powdered sugar (to sweeten the buttercream)
- Vanilla extract or almond extract (to flavor the filling)
- Raspberry or strawberry jam (for a fruity, tangy balance)
Optional: A dusting of powdered sugar for decoration or a drizzle of melted chocolate for a touch of elegance.
How to Make Viennese Whirl Cookies
- Prepare the cookie dough:
- Cream the butter and powdered sugar together until light and fluffy. Mix in the vanilla extract. Gradually add the flour and cornstarch, blending until smooth. The dough should be soft but firm enough to pipe.
- Pipe the cookies:
- Transfer the dough to a piping bag fitted with a large star nozzle. Pipe small swirls onto a parchment-lined baking sheet, leaving space between each cookie. Chill the piped cookies in the refrigerator for 15–20 minutes to help them hold their shape during baking.
- Bake to perfection:
- Bake the cookies until they are just lightly golden around the edges. Let them cool completely on the baking sheet to avoid breaking.
- Prepare the buttercream filling:
- Beat the softened butter, powdered sugar, and vanilla extract until smooth and creamy.
- Assemble the cookies:
- Spread or pipe a layer of buttercream onto the flat side of one cookie. Add a dollop of jam, then sandwich with a second cookie. Repeat with the remaining cookies.
- Decorate and serve:
- Dust with powdered sugar or drizzle with melted chocolate for a finishing touch. These cookies are best enjoyed with a hot cup of tea or coffee!
Pro Tips for Perfect Viennese Whirl Cookies
- Chill the Dough Before Baking:
- Chilling the piped cookies helps them maintain their delicate shape during baking.
- Use Softened Butter:
- Properly softened butter ensures a smooth dough that’s easy to pipe and results in a light, airy texture.
- Don’t Overbake:
- Bake until just golden around the edges for a tender, crumbly texture. Overbaking can make the cookies too crisp.
- Assemble with Care:
- Handle the cookies gently to avoid breaking, as they are very delicate.
- Decorate for Special Occasions:
- Add a drizzle of white or dark chocolate, or sprinkle with edible glitter to make these cookies extra festive.
Storage Information
- At room temperature: Store the assembled cookies in an airtight container for up to 3 days.
- In the refrigerator: Keep them chilled in an airtight container for up to 1 week. Let them come to room temperature before serving.
- In the freezer: Freeze unassembled cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before filling.
FAQ: Viennese Whirl Cookies
1. Can I use a different jam?
Absolutely! Raspberry, strawberry, or apricot jam work wonderfully, but you can experiment with your favorite flavors.
2. What if my dough is too stiff to pipe?
Ensure your butter is fully softened before mixing the dough. If it’s still stiff, add a teaspoon of milk to loosen it slightly.
3. Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend for a gluten-free version.
4. How do I get perfectly piped swirls?
Use steady pressure on the piping bag and pipe the swirls in a single, continuous motion. Chill the dough before baking to help the cookies retain their shape.
5. Can I make the buttercream ahead of time?
Yes, prepare the buttercream up to 2 days in advance and store it in the refrigerator. Bring it to room temperature and re-whip before using.
Variations:
These Viennese Whirls are incredibly versatile cookies. To create unique variations, you can play with different flavors, buttercreams, and
Chocolate Caramel Whirls:
- Substitute ¼ cup of flour with cocoa powder to make the cookies chocolaty.
- Add salted caramel sauce to the buttercream for a rich, indulgent twist.
- Fill with more caramel instead of jam. This variation is a Holiday Season favorite!
Lemon Viennese Shortbread: - Add lemon zest to the dough and the buttercream for a fresh, zesty flavor.
- Swap out the jam for creamy lemon curd. This makes for a delightful spring or summer treat.
Chocolate-Dipped Viennese Biscuits: - Dip a single biscuit (cookie) in milk or dark chocolate.
- Add sprinkles for a fun touch, or sprinkle over chopped hazelnuts or almonds for extra crunch.
- In the UK, cookies are called biscuits; this variation is a classic!
These variations allow you to get creative and customize your Viennese Whirls to suit any occasion or craving.
A Timeless Treat to Treasure
These Viennese Whirl Cookies bring the sophistication of a European patisserie to your home kitchen. With their delicate swirls, rich buttercream, and fruity jam filling, they’re a treat that’s as delightful to look at as they are to eat.
So grab your piping bag, preheat your oven, and create a batch of cookies that will transport you to a café in Vienna with every bite!
Have you tried this recipe? Share your tips, favorite flavors, or baking stories in the comments below! 🍪✨
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Viennese Whirl Cookies
These Viennese Whirl Cookies are delicate, buttery treats piped into elegant swirls and filled with creamy buttercream and tangy jam. Light, crumbly, and beautifully sweet, they’re perfect for tea parties, holiday celebrations, or a special indulgence. Easy to customize and impossible to resist, these cookies are a timeless classic! 🍪✨
Ingredients
FOR THE Cookie
For the Filling:
Instructions
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Make the Viennese Cookies
Preheat the oven to 350F—line two large baking sheets with baking paper.
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Whisk together the flour and cornflour in a medium bowl so they’re evenly dispersed. Set aside.
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Using a stand mixer with a paddle attachment or hand-held mixer, beat the butter, sugar, and milk until very pale and creamy. Scrape down the sides and bottom of the bowl a couple of times.
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Beat in the vanilla.
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Add the flour, beating it on low until it’s incorporated. Just pulse it to start so it doesn’t fly up from the bowl.
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Transfer the dough to a large piping bag with a large open star tip.
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Pipe the dough into rosettes about 4cm/ 1 ½ inches wide or so, about 2 inches apart, on the prepared pan. As the dough is stiff, you will need to apply firm pressure to the piping. If you can’t pipe it, return it to the mixer and add another 2 teaspoons of milk (see notes 1 and 2).
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Chill the baking sheet with cookies for 30 minutes in the fridge.
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Bake for 12-14 minutes until just starting to brown on the edges. Let them cool for a few minutes, then use a spatula to help move the delicate biscuits to a wire rack to cool completely.
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While the cookies cool, make the buttercream filling.
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Combine the butter and sugar in a large bowl, stirring with a spatula or wooden spoon. Switch to a mixer and beat for a few minutes until lightened and fluffy. Add the vanilla and salt and beat again.
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Transfer the buttercream to a piping bag with a large star tip. Pipe the swirl onto the flat side of half of the cooled cookies.
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Spread just a little jam on the flat side of the remaining cookies, then sandwich them together – place jam-side cookie on top of the buttercream on the buttercream-side biscuits.
Equipment
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Note
- This is a very stiff dough, and it’s meant to be. That stiffness means that it will keep its swirl shape upon baking. If you’re finding it too tough to pipe, you can start by emptying the dough back into your mixer and adding just a little more milk—1-2 teaspoons more. Beat that through, then try piping again. The more milk you add, the less defined the swirl you’ll have after baking.
- In very cold weather, you’ll need to use more milk to loosen the dough. Make sure your butter is very soft to begin with, and in warm weather, use just the 3 teaspoons of milk. In cold weather, use the full 4-5 teaspoons.
- The dough's pipeability will also depend on how soft the butter is to start with. You don’t want it melted, but you do need it very soft.
- Suppose you don’t want to pipe your dough, roll balls of cookie dough, and press a pattern into the top with the tines of a fork. They won’t be swirls, but they’ll still be pretty.
- For best results,, always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap,, but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- All ovens vary – check for doneness 3-4 minutes before the recipe suggests.
