Viennese Whirls (Two Butter Cookies Sandwiched with Jam and Cream)

Viennese Whirls are classic buttery cookies that melt in your mouth, sandwiched with a generous layer of fruit jam and luscious buttercream. These delicate treats are perfect for afternoon tea, festive gatherings, or simply as a sweet indulgence. Originating from Austria, Viennese Whirls have become a beloved tea-time snack worldwide.

The charm of these cookies lies in their soft, crumbly texture and the harmonious blend of buttery sweetness with the tangy notes of fruit jam. Whether you’re an experienced baker or a beginner, this recipe is approachable and yields visually stunning results that are sure to impress.

By following this step-by-step guide, you’ll learn how to pipe the dough into elegant swirls, bake them to golden perfection, and assemble them with smooth buttercream and vibrant jam. The result is a delightful, melt-in-your-mouth experience that will have everyone asking for seconds.

Perfect for gifting, tea parties, or just a cozy afternoon treat, Viennese Whirls are a testament to how simple ingredients—like butter, sugar, and flour—can come together to create something truly special.

Ingredients

• 200g unsalted butter, softened
• 100g powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 250g all-purpose flour
• 100g unsalted butter (for buttercream)
• 150g powdered sugar (for buttercream)
• 1 teaspoon vanilla extract (for buttercream)
• 2–3 tablespoons fruit jam (strawberry, raspberry, or your choice)

Directions

1. Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
2. Prepare the dough: In a large mixing bowl, beat 200g softened unsalted butter and 100g powdered sugar until pale and fluffy.
3. Add flavor: Mix in 1 teaspoon of vanilla extract and a pinch of salt.
4. Incorporate flour: Gradually fold in 250g all-purpose flour until a soft dough forms. Avoid over-mixing to keep the cookies light and tender.
5. Pipe the swirls: Transfer the dough into a piping bag fitted with a large star nozzle. Pipe small swirls onto the prepared baking tray, leaving about 2 cm between each swirl.
6. Bake: Bake in the preheated oven for 12–15 minutes or until the edges are just lightly golden.
7. Cool: Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
8. Prepare buttercream: Beat 100g softened butter with 150g powdered sugar and 1 teaspoon vanilla extract until smooth and fluffy.
9. Assemble the cookies: Spread a small amount of buttercream on the bottom of one cookie, add a teaspoon of your favorite jam, and sandwich it with another cookie swirl. Repeat for all cookies.
10. Serve and enjoy: These cookies can be stored in an airtight container for up to 5 days or frozen for longer storage.