In a large bowl, cream together the butter and powdered sugar for about 3-5 minutes until creamy. Add egg yolks, salt and vanilla extract or choose any flavor extract you prefer (almond, peppermint, rum) and mix until well combined.
Divide the butter mixture into two equal parts.
For the white dough, incorporate flour using a spatula or wooden spoon. For the chocolate dough, incorporate flour and cocoa powder using a spatula or wooden spoon. Take about ¼ teaspoons of white dough and roll them into small balls.
Repeat with the chocolate dough.
Take 3 balls of each color, alternate the colors and form them into a flower shape. Press them slightly to close the gap in the middle. Very gently, start rolling the flower shape between your palms until they swirl together. Avoid applying pressure during the rolling process.
Once you get the desired swirl effect press slightly to flatten. Transfer the cookies onto a parchment paper-lined baking sheet. Refrigerate for 15-30 minutes before baking. Meanwhile, preheat the oven to 325F (160C).
Bake the cookies for 13-15 minutes until golden at the edges.
Let them cool slightly and transfer them to a cooling rack to cool completely.
**my own notes**: this process is a little labor-intensive. You can also just do a traditional pinwheel cookie by chilling the black and white dough, rolling them into sheets, stacking them, rolling them into a log and slicing. The end result will not look the same but it will take less time. However, I think this method is really cool, and it could be a fun project to do with kids at the kitchen table.
_artbabe95
Oh wow, these are adorable. What a creative way to construct the swirl!
Jedahaw92
Always wondered how they manage to make it swirl, interesting!
3 Comments
Recipe source: [Home Cooking Adventure](https://www.homecookingadventure.com/christmas-butter-swirl-cookies/)
1 cup (226g) unsalted butter, room temperature
1 cup (120g) powdered sugar
2 egg yolks
1 tsp (5g) vanilla extract
1/2 tsp (2g) salt
For the White Dough
1 ¼ cup all-purpose flour
For the Chocolate Dough
1 cup (125g) all-purpose flour
1/4 cup (30g) unsweetened cocoa powder
In a large bowl, cream together the butter and powdered sugar for about 3-5 minutes until creamy. Add egg yolks, salt and vanilla extract or choose any flavor extract you prefer (almond, peppermint, rum) and mix until well combined.
Divide the butter mixture into two equal parts.
For the white dough, incorporate flour using a spatula or wooden spoon.
For the chocolate dough, incorporate flour and cocoa powder using a spatula or wooden spoon.
Take about ¼ teaspoons of white dough and roll them into small balls.
Repeat with the chocolate dough.
Take 3 balls of each color, alternate the colors and form them into a flower shape.
Press them slightly to close the gap in the middle.
Very gently, start rolling the flower shape between your palms until they swirl together. Avoid applying pressure during the rolling process.
Once you get the desired swirl effect press slightly to flatten.
Transfer the cookies onto a parchment paper-lined baking sheet.
Refrigerate for 15-30 minutes before baking.
Meanwhile, preheat the oven to 325F (160C).
Bake the cookies for 13-15 minutes until golden at the edges.
Let them cool slightly and transfer them to a cooling rack to cool completely.
**my own notes**: this process is a little labor-intensive. You can also just do a traditional pinwheel cookie by chilling the black and white dough, rolling them into sheets, stacking them, rolling them into a log and slicing. The end result will not look the same but it will take less time. However, I think this method is really cool, and it could be a fun project to do with kids at the kitchen table.
Oh wow, these are adorable. What a creative way to construct the swirl!
Always wondered how they manage to make it swirl, interesting!