Viennese Whirls: The Elegant European Cookie

Tired of serving the same old cookies at your gatherings? Let me introduce you to Viennese Whirls—those delicate, swirled sandwich cookies that look like they came straight from a Parisian patisserie but are surprisingly simple to make at home. These buttery, melt-in-your-mouth treats filled with vanilla buttercream and raspberry jam will elevate any occasion from ordinary to extraordinary.

Hey there! I’m Emeli, and as someone who’s spent years perfecting European pastries in professional kitchens and exploring bakeries from Vienna to Paris, I can tell you that Viennese Whirls hold a special place in my heart. The first time I encountered these elegant cookies was during a rainy afternoon in a cozy Austrian café, and I knew I had to master the recipe to share with you at FoodFansy.

In this guide, I’ll walk you through everything you need to know: selecting the right ingredients, mastering the piping technique, creating the perfect buttercream, and troubleshooting common issues. Whether you’re a beginner baker or looking to add a sophisticated touch to your cookie repertoire, these Viennese Whirls will become your new signature treat.

Why This Viennese Whirls Recipe Works

This recipe delivers on three key fronts: flavor, technique, and reliability. Here’s why it consistently produces bakery-quality results:

• Uses the perfect flour-to-fat ratio for cookies that hold their shape while remaining tender • Incorporates cornstarch for that signature melt-in-your-mouth texture that makes Viennese Whirls so special
• Room temperature ingredients ensure smooth mixing and consistent piping • Two-stage baking process allows for perfect browning without overbaking • Balanced sweetness with the raspberry jam cutting through the rich buttercream

Choosing the Right Ingredients for Viennese Whirls

The beauty of authentic Viennese Whirls lies in their simplicity—each ingredient plays a crucial role in the final result.

Essential Cookie Components for Perfect Viennese Whirls

Flour Selection: All-purpose flour provides the ideal structure. The addition of cornstarch is non-negotiable—it creates that distinctive short, crumbly texture that makes these cookies dissolve on your tongue. This combination mimics European cake flour, which has a lower protein content.

Butter Quality: Use high-quality unsalted butter at room temperature. European-style butter with higher fat content (82-84%) will give you even more luxurious results, though standard American butter works beautifully too.

Sugar Considerations: Granulated sugar creams perfectly with butter, creating the light, airy base these cookies need. The amount is carefully balanced—too much and the cookies will spread, too little and they’ll be dense.

Pantry Staples That Make the Difference

The vanilla bean paste in the buttercream isn’t just for show—those little black specks indicate real vanilla flavor that complements the raspberry jam perfectly. If you only have vanilla extract, use it, but try to source vanilla bean paste for your next batch.

Quality raspberry jam makes a noticeable difference. Look for preserves with large fruit pieces and minimal added sugars. The slight tartness balances the sweet buttercream beautifully.

Ingredients & Prep for Perfect Viennese Whirls

Cookie Preparation Essentials for Viennese Whirls

Temperature Control: This is crucial for success. Your butter should be soft enough to leave a fingerprint but not greasy or melted. If it’s too cold, the mixture won’t cream properly; too warm, and your cookies will lose their shape during baking.

Mixing Technique: Cream the butter and sugar until genuinely light and fluffy—this takes a full 3-4 minutes and creates the foundation for tender cookies. When adding the flour mixture, mix just until combined to prevent tough cookies.

Piping Preparation: Fit your pastry bag with a large star tip (Wilton 1M works perfectly). The star shape creates those beautiful ridged swirls that are the hallmark of authentic Viennese Whirls.

Buttercream Assembly for Viennese Whirls

The buttercream should be smooth and pipeable but not too soft. If your kitchen is warm, chill the completed buttercream for 15-20 minutes before assembling. This prevents it from squishing out when you sandwich the cookies.

Step-by-Step Cooking Instructions for Viennese Whirls

Pre-Cooking Prep for Viennese Whirls

1. Oven Setup: Position racks in the upper and lower thirds of your oven and preheat to 350°F. This two-rack system ensures even baking.
2. Template Creation: Draw twelve 1½-inch circles on parchment paper, then flip it over. The circles serve as guides for consistent cookie sizes—crucial for professional-looking Viennese Whirls.
3. Dough Preparation: Combine dry ingredients in one bowl. In your stand mixer, cream butter and sugar until the mixture is pale and increased in volume, about 3-4 minutes.

Cooking Method for Perfect Viennese Whirls

1. Dough Assembly: Add flour mixture to creamed butter on low speed. Mix just until combined—overmixing develops gluten and creates tough cookies.
2. Piping Technique: Transfer dough to your prepared pastry bag. Pipe in spiral motions from the outside in, creating neat swirls within your traced circles. Consistent pressure gives uniform cookies.
3. Strategic Baking: Bake two sheets first (19-22 minutes), rotating halfway through for even browning. The bottoms should be golden brown while tops remain pale. Keep the third sheet chilled to prevent spreading.

Doneness Check for Viennese Whirls

Perfect Viennese Whirls have golden-brown bottoms and pale tops. They should feel set but not hard when gently touched. Overbaking creates dry, crumbly cookies instead of the desired tender texture.

Resting Your Viennese Whirls

Cool completely on baking sheets—about 30 minutes. This prevents breaking when you handle them for assembly. The cookies will firm up as they cool, making them perfect for filling.

Pro Tips for Perfect Viennese Whirls

Avoiding Common Viennese Whirls Mistakes

Prevent Spreading: Keep your third batch of piped cookies in the refrigerator while the first two bake. This maintains the butter’s structure and prevents the decorative swirls from flattening.

Temperature Matters: Room temperature ingredients mix more evenly. Cold butter won’t cream properly, while warm butter creates greasy dough that spreads during baking.

Consistent Piping: Practice your swirl technique on a counter before piping onto parchment. Steady, even pressure creates uniform cookies that look professionally made.

Tool Recommendations for Viennese Whirls Success

A stand mixer makes creaming butter effortless, but a hand mixer works too—just extend mixing time. A large star piping tip (½-inch opening) creates those signature ridges. Invest in a kitchen scale for consistent results—European baking relies on weight measurements.

Storage & Serving Your Viennese Whirls

Assembled cookies keep for 3 days in an airtight container. For longer storage, freeze unfilled cookies for up to 3 months, then thaw and fill before serving. The jam keeps the buttercream from drying out.

Flavor Variations for Your Viennese Whirls

Classic Twists on Traditional Viennese Whirls

Lemon Curd Version: Replace raspberry jam with homemade or high-quality store-bought lemon curd. Add lemon zest to the buttercream for a bright, citrusy variation that’s perfect for spring entertaining.

Chocolate Indulgence: Add 2 tablespoons of cocoa powder to the cookie dough and fill with chocolate buttercream and strawberry jam. This creates an elegant chocolate-berry combination.

Seasonal Adaptations: Use apricot jam in summer, fig jam in fall, or orange marmalade in winter. Each brings its own character to these versatile Viennese Whirls.

Global Flavor Inspirations for Viennese Whirls

French Lavender: Add culinary lavender to the buttercream and pair with honey instead of jam for a sophisticated Provençal twist.

Italian Inspiration: Fill with mascarpone-based cream and cherry preserves for a tiramisu-inspired variation.

British Tea Time: Use Earl Grey-infused buttercream with traditional strawberry jam for the ultimate afternoon tea treat.

Here’s a helpful comparison table for different flavor combinations:

Serving Suggestions for Your Viennese Whirls

Viennese Whirls shine in elegant settings. Arrange them on a tiered cake stand for afternoon tea, or package them in clear boxes as sophisticated gifts. They pair beautifully with Earl Grey tea, champagne, or coffee.

Classic Pairings: Serve alongside delicate finger sandwiches and scones for traditional British tea service. The buttery richness balances lighter tea fare perfectly.

Wine Suggestions: A crisp Prosecco or sweet Riesling complements the raspberry and vanilla flavors. For non-alcoholic options, try sparkling elderflower or raspberry lemonade.

FAQs About Making Viennese Whirls

Can I make Viennese Whirls ahead of time? Absolutely! Bake the cookies up to a week ahead and store unfilled in airtight containers. Assemble within a day of serving for the best texture contrast between crisp cookies and creamy filling.

Why did my Viennese Whirls lose their shape? Usually, this happens when butter is too warm or dough is overmixed. Ensure butter is at proper room temperature and mix flour just until combined. Chilling piped cookies before baking also helps maintain shape.

Can I freeze assembled Viennese Whirls? While possible, the texture changes slightly. It’s better to freeze unfilled cookies and assemble fresh. If you must freeze assembled ones, place them on a tray until solid, then transfer to containers with parchment between layers.

My buttercream is too soft—what went wrong? This typically happens in warm kitchens or if butter was too warm when mixed. Chill the buttercream for 15-20 minutes and it should firm up nicely for spreading.

Conclusion

These elegant Viennese Whirls prove that sophisticated doesn’t mean complicated. With just a few quality ingredients and careful attention to technique, you can create bakery-worthy cookies that impress every time. The combination of buttery, melt-in-your-mouth cookies with creamy vanilla buttercream and tart raspberry jam creates the perfect balance of flavors and textures.

Ready to create your own batch of these stunning cookies? Fire up your oven and give this recipe a try tonight—I guarantee they’ll become a requested favorite at every gathering!

Join the thousands of home bakers at FoodFansy who’ve discovered the joy of making these European classics. Once you master the basic technique, you’ll find endless opportunities to customize flavors and make them your signature treat.

Want more elegant cookie recipes? Try our [French Macarons for Beginners Guide] or explore our [International Cookie Collection] for more sophisticated treats that bring bakery-quality results to your home kitchen!

If you enjoyed this recipe, be sure to share it with your friends or save it for later!

I’d love to see your unique twist—feel free to post your photos on Pinterest!

Viennese Whirls: The Elegant European Cookie

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• Author: Emeli
• Total Time: 45mins
• Yield: 18 sandwich cookies

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Description

With their beautiful, swirled tops and vibrant filling, these Viennese whirls are sure to look divine on any holiday cookie platter. Despite their name, the delicate, buttery shortbread cookies are a favorite sweet treat in England. They’re sandwiched with a homemade vanilla bean buttercream and a spoonful of raspberry jam, which is traditional, but feel free to substitute with your favorite jam.

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Ingredients

• Cookies:

• 2 1/2 cups all-purpose flour (see Cook’s Note)

• 1/4 cup cornstarch

• 1/4 teaspoon kosher salt

• 3 sticks (1 1/2 cups) unsalted butter, at room temperature

• 3/4 cup granulated sugar

• 1/4 cup plus 2 tablespoons raspberry jam

• Vanilla Buttercream:

• 1 3/4 cups confectioners’ sugar

• 6 tablespoons (3/4 stick) unsalted butter, at room temperature

• 1 tablespoon milk

• 1 tablespoon vanilla bean paste

• 1/4 teaspoon kosher salt

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Instructions

 

• For the cookies: Position oven racks in the upper and lower thirds of the oven. Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment. Draw twelve 1 1/2-inch circles on each piece of parchment, then flip the parchment over.

• Combine the flour, cornstarch and salt in a medium bowl. Beat the butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. Reduce the mixer speed to low and add the flour mixture. Beat until just combined.

• Transfer the dough to a pastry bag fitted with a large star tip. Pipe the dough in round swirls in the circles on the prepared baking sheets. Bake 2 of the baking sheets (chill the third sheet), rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are golden brown on the bottom, 19 to 22 minutes. Let cool completely on the baking sheets, about 30 minutes. Repeat with the remaining baking sheet.

• For the vanilla buttercream: Meanwhile, beat the confectioners’ sugar, butter, milk, vanilla and salt in a stand mixer fitted with the paddle attachment on medium speed until the frosting comes together and is smooth, 2 to 3 minutes.

• To assemble the cookies, spoon 1 heaping teaspoon buttercream onto the bottom of 18 of the cookies and spread to the edges. Spoon 1 teaspoon raspberry jam on top of the buttercream and spread. Top each cookie with another cookie to make a sandwich.

Notes

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)