These classic Ribbon or Swirl Cookies feature mesmerizing spirals of rich chocolate and vanilla dough in every buttery bite. Perfectly crisp on the edges and tender in the center, this retro slice-and-bake masterpiece is a showstopper for holiday cookie platters that looks far more complicated than it actually is.
Jump to RecipeRibbon or Swirl Cookies Ingredients
- 3 cups All-Purpose Flour: The structural foundation for the cookies.
- 1 teaspoon Baking Powder: Provides just enough lift to make them tender without distorting the swirl.
- 1/2 teaspoon Salt: Enhances the butter and chocolate flavors.
- 1 cup (2 sticks) Unsalted Butter: Softened. Essential for a creamy dough that rolls without cracking.
- 1 1/3 cups Granulated Sugar: For sweetness and crisp edges.
- 2 Large Eggs: At room temperature, to bind the dough.
- 2 teaspoons Vanilla Extract: The primary flavor for the light portion of the swirl.
- 1/4 cup Unsweetened Cocoa Powder: To transform half the dough into the dark swirl.
- 1 tablespoon Milk: To adjust the consistency of the chocolate dough so it matches the vanilla dough.
How To Make Ribbon or Swirl Cookies
- Make the Base Dough: In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixer bowl, beat the butter and sugar until light and fluffy (about 3 minutes). Add eggs and vanilla, beating until smooth. Gradually add the flour mixture until a soft dough forms.
- Divide and Flavor: Divide the dough in half. Remove one half from the bowl (this is your vanilla dough). Add the cocoa powder and milk to the remaining dough in the mixer and mix on low until fully combined (this is your chocolate dough).
- Chill Briefly: Wrap both dough balls in plastic wrap and refrigerate for 30 minutes. This makes the dough firm enough to roll out without sticking.
- Roll and Stack: Roll the vanilla dough between two sheets of wax paper into a large rectangle (about 1/4 inch thick). Repeat with the chocolate dough, trying to get them the exact same size. Peel the top paper off both. Carefully invert the chocolate dough on top of the vanilla dough. Peel off the remaining paper.
- Create the Spiral: Starting from a long edge, roll the doughs up tightly together, jelly-roll style, to create a log. Pinch the seam to seal.
- Firm the Log: Wrap the log in plastic wrap and refrigerate for at least 2 hours (or overnight). This is critical; if the log is soft, the cookies will squash into ovals when you slice them.
- Slice and Bake: Preheat the oven to 350°F (175°C). Using a sharp knife, slice the cold log into 1/4-inch thick rounds. Place on parchment-lined baking sheets.
- Bake: Bake for 10 to 12 minutes, or until the vanilla edges are just barely beginning to turn golden. Do not overbake, or you will lose the color contrast. Cool on the sheet for 5 minutes, then transfer to a rack.
Recipe Tips
- The Tight Roll: When rolling the two doughs together, roll as tightly as possible to prevent gaps or holes in the center of your cookies. If the dough cracks, let it sit for 5 minutes to warm up slightly.
- Preventing Flat Bottoms: To keep your log perfectly round while chilling, place it inside an empty paper towel tube cut lengthwise, or rotate the log in the fridge every 30 minutes.
- Matching Consistency: The tablespoon of milk added to the chocolate half is important. Cocoa powder dries out the dough; the milk ensures both the vanilla and chocolate layers expand at the same rate in the oven.
- Slicing Hack: Rotate the log a quarter turn after every slice. This prevents the pressure of the knife from flattening one side of the log permanently.
What To Serve With Swirl Cookies
- Black Coffee: The distinct chocolate and vanilla flavors stand out against a strong roast.
- Cold Milk: A classic dunking partner for these sturdy cookies.
- Hot Chocolate: Double down on the chocolate flavor.
How To Store Swirl Cookies
- Dough Logs: The unbaked dough logs can be frozen for up to 3 months. Thaw in the fridge overnight before slicing.
- Baked Cookies: Store in an airtight container at room temperature for up to 1 week.
- Freezing: Baked cookies freeze well. Separate layers with wax paper to keep the patterns crisp.
Ribbon Cookies Nutrition Facts
- Calories: ~100 kcal
- Fat: 5g
- Carbohydrates: 13g
- Protein: 1g
- Nutrition information is estimated per cookie based on a yield of 36 cookies.
FAQs
Why did my layers separate?
This happens if there was too much flour on the surface of the dough before stacking. Lightly brush the surface of the vanilla dough with a tiny bit of water or egg white before placing the chocolate dough on top to act as glue.
Why aren’t my cookies round?
The dough log was likely too warm when you sliced it. The dough must be very cold and firm to withstand the pressure of the knife without squashing.
Can I use other colors?
Yes! Instead of cocoa, you can tint one half of the dough with red or green food coloring for festive holiday pinwheels.
Ribbon or Swirl Cookies Recipe
Course: DessertCuisine: AmericanDifficulty: EasyServings
36
servingsPrep time
45
minutesCooking time
12
minutesCalories
100
kcalA retro slice-and-bake cookie featuring spiral layers of rich chocolate and vanilla dough.
Ingredients
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/3 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder
1 tablespoon milk
Directions
- Whisk flour, baking powder, and salt together.
- Cream butter and sugar; add eggs and vanilla.
- Add flour mixture to form a dough; divide in half.
- Mix cocoa and milk into one half of the dough.
- Chill doughs for 30 minutes, then roll into rectangles.
- Stack chocolate over vanilla and roll into a tight log.
- Refrigerate log for 2 hours until firm.
- Slice into rounds and bake at 350°F for 10-12 minutes.
Notes
- Roll the log tightly to avoid holes in the spiral.
- Chill the log thoroughly to ensure perfectly round slices.
- Rotate the log while slicing to prevent flattening.
