Delicate, buttery swirl cookies with a soft, melt-in-your-mouth texture.
These cookies come from the old Austrian/German “Wienerstube” style bakeries. They’re famous for being incredibly tender, lightly sweet, and beautiful with their piped swirl shape. Think buttery, soft shortbread with a pastry-shop finish.
🍪 Ingredients
- 1 cup (225 g) unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg white
- 1 ½ cups all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- Optional for topping:
- Melted chocolate for dipping
- Sprinkles or crushed nuts
- Royal icing drizzle
- Jam for sandwich cookies
👩🍳 Instructions
1. Cream the Butter
Beat softened butter and powdered sugar together until light and fluffy (3–4 minutes).
Add vanilla and mix again.
2. Add the Egg White
Mix in the egg white until fully combined — this helps the cookies pipe smoothly.
3. Add the Dry Ingredients
Whisk together:
- Flour
- Cornstarch
- Salt
Add this mixture to the butter mixture and blend until a soft, smooth dough forms.
4. Pipe the Cookies
- Transfer dough into a piping bag fitted with a large star tip.
- Pipe rosettes, S-shapes, or swirls onto a parchment-lined baking sheet.
(If dough is too stiff to pipe, warm it slightly with your hands or let it rest 5 minutes.)
5. Bake
Bake at 350°F (175°C) for 10–12 minutes — edges should stay pale with just a slight golden tint.
Cool completely.
6. Optional Decorations
- Dip half the cookie in chocolate
- Add sprinkles before chocolate sets
- Sandwich two cookies with jam
- Drizzle white chocolate for a bakery look
🍽️ How They Taste
- Buttery
- Light
- Slightly crisp at the edges
- Soft and tender inside
- Perfect with coffee or tea
Enjoy !!
