Description
These swirl butter cookies feature a delightful combination of rich chocolate and buttery vanilla flavors, making them a beautiful and delicious treat perfect for any occasion. Easy to make and store, they can be enjoyed fresh or frozen for later.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cocoa powder
- 1 tablespoon milk (optional, for consistency)
Instructions
- In a large mixing bowl, add the softened butter and granulated sugar. Using an electric mixer, beat them together on medium speed until the mixture is light and fluffy (about 3-4 minutes). Scrape down the sides of the bowl occasionally.
- Add the egg and vanilla extract to the butter-sugar mixture and continue to beat until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
- Divide the dough into two equal portions. In one portion, add the cocoa powder and mix until fully incorporated. If the chocolate dough seems too dry, add a tablespoon of milk.
- Wrap each portion of dough in plastic wrap and flatten them into discs. Chill in the refrigerator for at least 30 minutes (or 15 minutes in the freezer).
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll out the plain dough into a rectangle about 1/4 inch thick. Roll out the chocolate dough into a rectangle of the same size.
- Place the chocolate dough on top of the plain dough, aligning the edges. Roll the dough into a log, pinching the seam to seal it.
- Wrap the log in plastic wrap and refrigerate for another 15-20 minutes.
- Slice the log into 1/4 inch thick rounds and place them on the prepared baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure the butter is softened to room temperature for easy mixing.
- Do not overmix the dough to avoid tough cookies.
- Adjust the amount of milk in the chocolate dough based on desired consistency.
- Store cookies in an airtight container for up to a week or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes