These vanilla and cocoa swirl cookies are light and delicious.
I love the look of the swirl cookies. These fancy looking cookies take the attention immediately. Actually it is nothing more than rolling out two different doughs and placing one dough over the other. Then you tightly roll the dough into a log shape and slice. That’s all.
I try to explain the steps in detail.
So let’s start,
What we need is one vanilla dough and one cocoa dough. These are light and crunchy cookies.
I use creaming method. First I cream the butter. Then I add the sugar and mix well until the mixture is creamy. Later, I add in the eggs and vanilla, mix well. Finally, I add the flour and mix until incorporated. I divide the dough in half. I form half of the dough into a disc and let it chill for 30 minutes in the freezer.
Then I add cocoa powder into the other half and mix until totally combined. I form the dough into a disc too and let it chill for 30 minutes.
Then I remove the cocoa dough from the freezer and place the dough on a parchment paper. As the dough is a little bit sticky, I lightly flour the rolling pin and top of the dough. I roll out the dough into almost 7,5*9,5 inches (19*24cm), 1/8 inch (3mm) thick and brush off the extra flour with a pastry brush. I trim the dough from the edges to make a nice rectangle. Later, I take the vanilla dough from the freezer and place the dough on a parchment paper too and apply the same steps. (After these steps, if the doughs are getting warm, keep them in the freezer for 10 minutes to let them cool so you can work easily in the next step.)
I lightly brush the cocoa dough with water so when I flip the vanilla dough over the cocoa dough, they stick to each other easily. After I place the vanilla dough over the cocoa dough, I remove the parchment paper and trim from the edges as needed.
Then I roll the dough tightly to make it a cylinder with the help of parchment paper. During the rolling step, the cocoa dough may have some tears. When it happens, I gently squeeze the dough with my fingers. Before I slice them, I cover the dough with parchment paper and keep the dough 30 minutes in the freezer.
Next, I remove the dough from the freezer and I cut the slices into 1/5 inches (5mm) thick and bake for 10 minutes or until the back of the cookies golden brown and the top of the cookies slightly change color.
Enjoy these crunchy and light swirl cookies!
These vanilla and cocoa swirl cookies are light and delicious! You need to freeze the dough between the steps-almost 1 hour in total.
- 300 g (2 cups and 2 tablespoons) all-purpose flour (dip and sweep)*
- 150 g (2/3 cup) butter
- 2 large eggs
- 105 g (1/2 cup) granulated sugar
- 8 g (1 tablespoon and 1 teaspoon) cocoa powder
- 1 and 1/2 teaspoon vanilla extract
Place the butter in a large bowl and beat on medium speed for 1 to 2 minutes until it is soft with a hand-held mixer or with paddle attachment if using a stand-mixer. Add the sugar and mix until creamy. Then add the eggs one at a time, mix well. Add in the vanilla. When needed, stop the machine during these steps and scrape down the sides of the bowl with rubber spatula to be sure they are all mixed.
Add the flour and mix until the dough comes together. Divide the dough in half. Form half of the dough into a disc and let it chill for 30 minutes in the freezer.
Add cocoa powder to the dough that stays in the mixer and mix well totally incorporated. Form the dough into a disc and put it to the freezer and chill for 30 minutes.
Remove the cocoa dough from the freezer and place it on a parchment paper. Lightly flour the rolling pin and top of the dough and roll out the dough into almost 7,5*9,5 inches (19*24cm), 1/8 inch (3mm) thick. Brush off the extra flour with a pastry brush. Using a sharp knife, cut the excess pieces from the sides to make a nice rectangle. If the dough gets warmer, put the dough into freezer for 5-10 minutes and do the cutting after it is chilled. Take the vanilla dough from the freezer, and place it on a parchment paper. Do the same steps as you did for the cocoa dough.
Slightly brush the cocoa dough with water so when you put the vanilla dough over the cocoa dough, they can stick easily. Flip the vanilla dough over the cocoa dough. Make sure two rectangles are same size, so if needed trim from the edges with a sharp knife. Take the long side infront of you and roll the dough tightly to make a cylinder-log. Cover the dough from the sides with the parchment paper and keep in the freezer for 30 minutes or until ready enough to cut easily.
Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat.
Remove the log from the freezer and cut into 1/5inches (5mm) slices. Place them on the baking sheet and bake for 10 minutes or until the back of the cookies become golden brown and top of the cookies slightly change color.
The calorie information above is an estimate that is provided by an online nutrition calculator.