Lorenza Ávila

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Recipe of Spiral Cookies

Spiral Cookies

3h 20 mins
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These vanilla and chocolate cookies are rolled up creating a spiral shape. They come out very nice, perfect to give as a gift.
Learn more about Lorenza Ávila


20 portions
  • 3 cups flour
  • 1/2 teaspoons salt
  • 1/4 teaspoons baking soda
  • 1 1/4 cups unsalted butter, a little soft
  • 1 1/4 cups sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon espresso coffee
  • 2 tablespoons Water, boiling
  • 3 tablespoons cocoa powder
  • 3 ounces bittersweet chocolate, melted and still hot


Mix the flour, salt, and baking soda.
In a bowl of blender add the butter at low speed until smooth. Add the sugar and mix another 2 minutes.
Add the egg and the vanilla extract and stir. Reduce the speed to low and add the flour in two parts.
Separate 2 cups of reserved dough separately.
Dissolve the espresso in the hot water and let cool a little. Mix with the cocoa and add half of the cookie dough still in the blender . Add melted and hot chocolate until well blended.
Separate 3 portions of the dough from each flavor.
Flatten and form a square of 18x18 cm (to make it easier to flatten it on waxed paper). Cover in egapack and refrigerate for 30 minutes.
After 30 minutes, remove from the refrigerator and place a layer of chocolate on a vanilla (or vice versa).
With a roller flatten a little so that the layers are incorporated.
Roll up the masses (tacking) without leaving air in the middle. You can use the waxed paper to roll up evenly.
Put the rolls in the refrigerator for 3 hours before slicing.
Heat the oven to 180 degrees and slice the rolls into individual cookies.
Bake for 12-14 minutes on a greased tray.


Place in cellophane bags and with a bow forms a bow, they will be the perfect gift.


Sprinkle with granulated sugar or icing sugar.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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