Introduction

These Copycat Pirouette Cookies offer a delightful crispness with a delicate, buttery flavor. Perfectly thin and rolled into elegant cylinders, they are a charming treat that pairs beautifully with Nutella or enjoyed on their own.

The image shows several thin, golden-brown rolled wafers filled with smooth, glossy chocolate cream on a white marbled surface. The wafers have a crispy texture, with some edges slightly darker, indicating a light bake. Each wafer is cylindrical and filled to the end with the rich chocolate, which is thick and shiny, slightly spilling out in places. Some wafers are whole, while one is broken, revealing the creamy chocolate inside. Small crumbs from the wafers are scattered nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup (1/2 stick) unsalted butter, softened
1/4 cup (50 g) granulated sugar
1 large egg (50 g), room temperature
1 large egg white (35 g), room temperature
1/2 teaspoon pure vanilla extract
1/2 cup (60 g) all-purpose flour
1/4 teaspoon Kosher salt
Nutella, for serving (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C). On one side of a piece of parchment paper, draw four 5-inch circles to use as a guide, then place the parchment on a baking sheet with the marked side facing down.
Step 2: In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 1 minute.
Step 3: Add the whole egg and egg white one at a time, beating to blend after each addition. Scrape down the bowl as needed to ensure even mixing. Then add the vanilla extract and beat to combine.
Step 4: Lower the mixer speed to low and add the flour and salt. Beat just until the ingredients are incorporated, careful not to overmix.
Step 5: Spoon a heaping teaspoon of dough onto the parchment paper. Using an offset spatula, spread the dough into very thin circles, following the drawn guides. The dough should be so thin it appears slightly translucent.
Step 6: Bake the cookies until the edges begin to turn golden brown, about 4 to 6 minutes.
Step 7: While the cookies are still warm, wear gloves and quickly roll each one around a rounded object like a wooden spoon handle or chopstick to form a thin cylinder. Allow cookies to cool completely to set their shape.
Step 8: If desired, fill a piping bag with Nutella and snip off a small tip. Gently pipe Nutella inside each pirouette on both ends before serving.

Tips & Variations

Work quickly when rolling the cookies while warm, as they harden fast and can crack if cooled too much.
For a chocolate twist, add a teaspoon of cocoa powder to the dry ingredients.
Replace Nutella with other fillings like dulce de leche, peanut butter, or a flavored cream for variety.
Use powdered sugar instead of granulated sugar for a finer texture in the dough.

Storage

Store pirouette cookies in an airtight container at room temperature for up to 1 week to maintain their crispness. Avoid refrigeration, which can soften the cookies. If filled with Nutella, consume within 2-3 days for best freshness. Reheat gently in a low oven (250°F) for a few minutes if they lose crispness.

How to Serve

The image shows a clear glass bowl filled with several rolled wafer sticks that are golden brown with a slightly uneven texture, indicating crispness. Each stick is hollow and filled at the top with smooth, dark chocolate that shines slightly, contrasting with the matte surface of the wafers. The sticks are arranged standing upright with some leaning against each other inside the bowl. The background and surface are white marble, adding a clean and bright look to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Bring it to room temperature before spreading to ensure it spreads thinly and evenly.

What if I don’t have an offset spatula?

A small, flat knife or the back of a spoon can work to spread the dough into thin circles. Just be careful to keep them as thin and even as possible for the best crisp texture.