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Crispy Spiral Cookies – Easy Swirled Vanilla Chocolate Treats

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These crispy spiral cookies feature beautiful swirled layers of vanilla and chocolate dough, delivering a buttery, crisp texture and nostalgic flavor. Perfect for celebrations, gifting, or a sweet afternoon treat.

Ingredients

Scale
  • For the Vanilla Dough:
  • 1 cup (227g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon fine sea salt
  • For the Chocolate Dough:
  • 1 cup (227g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1/2 cup (45g) Dutch-process cocoa powder
  • 1/2 teaspoon fine sea salt
  • Optional Add-ins:
  • 1 tablespoon instant espresso powder (optional)
  • Colored sprinkles or sanding sugar (optional, for decorating edges)

Instructions

  1. Make the Vanilla Dough: In a mixing bowl, beat butter and sugar until light and fluffy (about 2-3 minutes).
  2. Add egg and vanilla extract; mix until incorporated.
  3. Gradually add flour and salt. Mix just until a soft dough forms.
  4. Wrap dough in parchment and chill for 30 minutes.
  5. Make the Chocolate Dough: Repeat the creaming process with butter and sugar.
  6. Beat in egg and vanilla extract.
  7. Sift together flour, cocoa powder, and salt. Add to butter mixture and mix until combined.
  8. If using espresso powder, add now. Chill dough for 30 minutes.
  9. Roll Out the Doughs: On a lightly floured sheet of parchment, roll vanilla dough into an 11×8-inch rectangle, about 1/4 inch thick.
  10. Roll chocolate dough to the same size and thickness on another parchment sheet.
  11. Layer and Roll: Place chocolate dough on top of vanilla dough, using parchment to help align edges.
  12. Gently press to seal, then trim edges for neatness (optional).
  13. Starting from the long side, tightly roll up both doughs into a log. Use parchment to help guide the roll.
  14. Wrap the dough log tightly and chill for 1-2 hours (or overnight).
  15. Slice and Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  16. Using a sharp knife, slice chilled log into 1/4-inch rounds. If dough crumbles, let it warm for a few minutes.
  17. Arrange cookies 2 inches apart on baking sheets.
  18. Bake for 11-13 minutes, until edges are golden and centers are set.
  19. Cool on sheets for 2 minutes, then transfer to wire racks.
  20. Decorate (Optional): Dip edges in colored sprinkles or sanding sugar while cookies are warm.

Notes

Chilling the dough is essential for crisp cookies and sharp swirls. For gluten-free or dairy-free adaptations, use a 1:1 gluten-free flour blend or vegan butter. For extra chocolate depth, add espresso powder. Slice with a gentle sawing motion for best spiral patterns. Cookies can be decorated with sprinkles or sanding sugar while warm.

Nutrition

Keywords: spiral cookies, vanilla chocolate cookies, swirled cookies, holiday cookies, crispy cookies, butter cookies, easy cookie recipe, nut-free cookies, chocolate vanilla swirl

Find it online: https://lucydishes.com/crispy-spiral-cookies-recipe-easy-swirled-vanilla-chocolate-treats/