Vanilla and Chocolate Swirl Cookies

I learnt how to make these as part of my studies as Le Cordon Bleu. Also known as Sables Hollandaise, these cookies not only look super impressive, but are so delicate in texture. The balance of the chocolate and vanilla flavour is perfect and an excellent accompaniment to a cup of coffee or tea!

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

Can I make the dough in a stand mixer?
Yes you can! I personally prefer making doughs by hand but you can use the mixer. Just make sure you don't over work the dough and transfer it to your surface just as the dough comes together
Can you add other flavours to the dough?
If you want to add extra flavours to this dough I would always adding zest from orange, lemon or lime. Adding other spreads or nuts will affect the texture and with these cookies, you want to achieve a smooth flawless dough
Can I freeze the cookies?
Baked cookies freeze very well, you can store them in an airtight container for up to 3 months. When it comes to freezing, I prefer freezing the dough and then baking the cookies from frozen so you get a fresh cookie every time!

Can I make the dough in a stand mixer?
Yes you can! I personally prefer making doughs by hand but you can use the mixer. Just make sure you don't over work the dough and transfer it to your surface just as the dough comes together
Can you add other flavours to the dough?
If you want to add extra flavours to this dough I would always adding zest from orange, lemon or lime. Adding other spreads or nuts will affect the texture and with these cookies, you want to achieve a smooth flawless dough
Can I freeze the cookies?
Baked cookies freeze very well, you can store them in an airtight container for up to 3 months. When it comes to freezing, I prefer freezing the dough and then baking the cookies from frozen so you get a fresh cookie every time!

FAQs and Troubleshooting

Refrigeration is key! This dough tends to get very soft very quickly, so don't be afraid of putting it back in the fridge or freezer multiple times in order to be able to work with it easier
You can keep the uncooked dough in the freezer for up to 3 months, whether rolled or cut, if you wanted to make these in advance and have them fresh later on
Use the same recipe without the added cocoa powder to make plain vanilla cookies - they are still equally as delicious (and take half the time to make!)

Refrigeration is key! This dough tends to get very soft very quickly, so don't be afraid of putting it back in the fridge or freezer multiple times in order to be able to work with it easier
You can keep the uncooked dough in the freezer for up to 3 months, whether rolled or cut, if you wanted to make these in advance and have them fresh later on
Use the same recipe without the added cocoa powder to make plain vanilla cookies - they are still equally as delicious (and take half the time to make!)

Refrigeration is key! This dough tends to get very soft very quickly, so don't be afraid of putting it back in the fridge or freezer multiple times in order to be able to work with it easier
You can keep the uncooked dough in the freezer for up to 3 months, whether rolled or cut, if you wanted to make these in advance and have them fresh later on
Use the same recipe without the added cocoa powder to make plain vanilla cookies - they are still equally as delicious (and take half the time to make!)

Top Tips

Sieve the flour, icing sugar and salt together into a large bowl
Add in the butter and rub it into the flour using your thumb and fingers until a sand-like consistency
Add in the egg yolk and vanilla and combine using a D-scraper or fork until the dough start to come together
Swap the scraper or fork with your hands and bring the dough together in the bowl
Transfer the dough onto the surface and knead it using the palm of your hand until a smooth dough is formed (you may need a scraper to help keep the dough together as it gets very sticky!)
Divide the dough into two parts
Add the cocoa powder to one of the pieces of dough and knead into the dough until the cocoa is fully mixed in
Place each part of dough in clingfilm, press it down flat and refrigerate for half an hour
Lightly flour your surface and roll out one part of the dough into a long rectangular shape, roughly 1/2cm thick
Transfer the piece of dough onto a piece of baking paper and set aside
Repeat with the second piece of dough, keeping the rectangle roughly the same size as the previous dough, and transfer it onto a separate piece of baking paper
Take one of the doughs and lightly brush some egg white over the surface
Carefully take the second piece of dough and flip it onto the first piece and line it up as much as possible
Using a knife, trim the edges to create a more straight rectangle shape and set the excess dough to the side
Starting at the shorter end of the dough, begin rolling the dough tightly using the paper to help you
Continue until the whole dough is rolled up in one log in the paper
Take the excess dough and re-knead it to create a lighter chocolate dough, wrap in clingfilm and set it along with the rolled dough in the fridge until firm
Roll out the excess dough onto a piece of baking paper, large enough to wrap the rolled dough in
Place the spiralled dough onto the excess dough and encase the spiral, using the baking paper to help
Set the whole spiralled dough int he freezer for 10-15 minutes
Preheat the oven to 160°C/320°F with fan or 180°C/355°F no fan
Line a baking tray with baking paper and remove the spiralled dough from the freezer
Use a sharp knife to cut 1cm slices from the dough, revealing the spiralled cookie
Place them on the baking tray leaving 1-2cm gaps between them
Bake for 10-12 minutes until the cookie feels set
Remove from the oven and leave to cook completely before removing them from the tray
These cookies can last up to a week in an airtight container at room temperature

Sieve the flour, icing sugar and salt together into a large bowl
Add in the butter and rub it into the flour using your thumb and fingers until a sand-like consistency
Add in the egg yolk and vanilla and combine using a D-scraper or fork until the dough start to come together
Swap the scraper or fork with your hands and bring the dough together in the bowl
Transfer the dough onto the surface and knead it using the palm of your hand until a smooth dough is formed (you may need a scraper to help keep the dough together as it gets very sticky!)
Divide the dough into two parts
Add the cocoa powder to one of the pieces of dough and knead into the dough until the cocoa is fully mixed in
Place each part of dough in clingfilm, press it down flat and refrigerate for half an hour
Lightly flour your surface and roll out one part of the dough into a long rectangular shape, roughly 1/2cm thick
Transfer the piece of dough onto a piece of baking paper and set aside
Repeat with the second piece of dough, keeping the rectangle roughly the same size as the previous dough, and transfer it onto a separate piece of baking paper
Take one of the doughs and lightly brush some egg white over the surface
Carefully take the second piece of dough and flip it onto the first piece and line it up as much as possible
Using a knife, trim the edges to create a more straight rectangle shape and set the excess dough to the side
Starting at the shorter end of the dough, begin rolling the dough tightly using the paper to help you
Continue until the whole dough is rolled up in one log in the paper
Take the excess dough and re-knead it to create a lighter chocolate dough, wrap in clingfilm and set it along with the rolled dough in the fridge until firm
Roll out the excess dough onto a piece of baking paper, large enough to wrap the rolled dough in
Place the spiralled dough onto the excess dough and encase the spiral, using the baking paper to help
Set the whole spiralled dough int he freezer for 10-15 minutes
Preheat the oven to 160°C/320°F with fan or 180°C/355°F no fan
Line a baking tray with baking paper and remove the spiralled dough from the freezer
Use a sharp knife to cut 1cm slices from the dough, revealing the spiralled cookie
Place them on the baking tray leaving 1-2cm gaps between them
Bake for 10-12 minutes until the cookie feels set
Remove from the oven and leave to cook completely before removing them from the tray
These cookies can last up to a week in an airtight container at room temperature

Method

Large bowl
Sieve
D-scraper or fork
Clingfilm
Rolling pin
Baking paper
Pastry brush
Knife
Baking tray

Large bowl
Sieve
D-scraper or fork
Clingfilm
Rolling pin
Baking paper
Pastry brush
Knife
Baking tray

Equipment

250g plain flour
100g icing sugar
200g cold butter, cubed
40g egg yolk
1/2 teaspoon vanilla
Pinch salt
10g cocoa powder
Egg white
Extra flour for dusting

250g plain flour
100g icing sugar
200g cold butter, cubed
40g egg yolk
1/2 teaspoon vanilla
Pinch salt
10g cocoa powder
Egg white
Extra flour for dusting

Ingredients

Can I make the dough in a stand mixer?
Yes you can! I personally prefer making doughs by hand but you can use the mixer. Just make sure you don't over work the dough and transfer it to your surface just as the dough comes together
Can you add other flavours to the dough?
If you want to add extra flavours to this dough I would always adding zest from orange, lemon or lime. Adding other spreads or nuts will affect the texture and with these cookies, you want to achieve a smooth flawless dough
Can I freeze the cookies?
Baked cookies freeze very well, you can store them in an airtight container for up to 3 months. When it comes to freezing, I prefer freezing the dough and then baking the cookies from frozen so you get a fresh cookie every time!