Twirl Butter Cookies


Twirl, Swirly butter cookies or even Flower butter cookies are a type of cookie that are made with butter, flour, sugar, and vanilla extract. They get their name from the swirly pattern that is created when the dough is rolled and shaped before being baked. These cookies are often enjoyed as a sweet treat or snack, and can be found in many bakeries and grocery stores, they are also often a sweet Christmas treat.

Like any other type of butter cookie, there are some tricks to make them to perfection, the first is to always use very cold butter and to not over mix the cookie dough or overworking the dough, since this can melt the butter and result in tough cookies that are not as tender and crumbly as desired.

Additionally, using cold butter in butter cookies helps to create a flaky texture in the finished product. When cold butter is added to the flour mixture, it creates small pockets of butter throughout the dough. During baking, these pockets of butter melt and create small pockets of air in the cookie, resulting in a flaky and tender texture.

Another reason to use cold butter is that it helps to prevent the cookies from spreading too much during baking. If the butter is too warm or soft, the dough can become too loose, and the cookies can spread out too much, resulting in thin and crispy cookies instead of tender and crumbly ones. Let’s check the recipe!

Twirl Butter Cookies

  • Servings: 12
  • Difficulty: Normal
  • Rating: ★★★★★
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swirly butter cookies are a delicious and visually appealing treat, their rich and buttery flavor, combined with their unique appearance, make them a tea and Christmas favorite!


  • Flour – 350gr
  • Sugar – 150gr
  • Butter – 175gr (Very Cold)
  • Egg – 1
  • Egg Yolk – 1
  • Vanilla – 2 teaspoons (Extract)
  • Salt – A Pinch


  1. Start by pouring the flour, sugar and very cold butter cut into small cubes, mix with your hands or chop until you create a crumbly dough with small pieces of butter, it is important to not over mix or melt the butter!
  2. Next add the egg, egg yolk, and vanilla extract, stir again until you create a ball of dough, cut into two pieces and wrap the two balls of dough in cling film, refrigerate for 30 minutes for the dough to set.
  3. When it’s time, remove the dough and roll it out with the help of flour, then cut out circles of dough with a round shape, throw the remaining dough (scraps) and dough circles in the refrigerator and take out the other ball (that’s why you have 2 balls, so you are always trying to keep the butter cold), repeat and cut out more circles, finally gather all the remaining dough and stretch it again and cut out more circles until you have no more dough.
  4. Then overlap 4 discs of dough, only up to half of each circle, then roll from the lowest disc, cut this roll in half and lay each half on a baking tray lined with non-stick paper, repeat until you have no more dough, take all the rolled dough to the refrigerator for at least 1 hour up to the next day.
  5. When ready to bake, preheat the oven to 200ºc and bake the cookies for 8 to 12 minutes until they are golden brown and start to darken at the edges and that’s it, remove from the oven and let cool before serving, enjoy!
This recipe for Twirl Butter Cookies was originally created on Esta receita de Biscoitos Amanteigados de Natal foi publicada em português no


Per Serving: 270 calories; 12.7 g fat; 34.3 g carbohydrates; 3.7 g protein.

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