Description
This Copycat Pirouette Cookies recipe recreates the delicate and crispy rolled wafer cookies, perfectly thin and flavored with vanilla. These elegant treats are buttery and sweet with a delicate crunch, ideal for filling with Nutella or enjoying plain. The recipe involves making a thin batter that is baked into translucent circles, quickly shaped into cylinders while warm, and optionally filled with rich Nutella for added indulgence.
Ingredients
Scale
Cookie Dough
- 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
Optional Filling
- Nutella, for serving
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 375°F (190°C). On one side of a parchment paper sheet, draw four 5-inch circles to use as a guide. Place the parchment on a baking sheet with the marked side down.
- Cream butter and sugar: In a large mixing bowl fitted with a paddle attachment, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 1 minute.
- Add eggs and vanilla: Add the whole egg and egg white one at a time, beating to combine after each addition and scraping down the bowl as needed. Then add the vanilla extract and beat again until fully incorporated.
- Mix in dry ingredients: Reduce mixer speed to low, then add the all-purpose flour and kosher salt. Beat just until the flour is incorporated and the dough comes together.
- Form and bake cookies: Using a heaping teaspoon of dough for each cookie, spoon onto the prepared parchment paper. Spread the dough very thinly and evenly into rounds following the drawn circles, ensuring they are just barely translucent.
- Bake until golden: Bake the thin cookie rounds for 4 to 6 minutes, or until the edges start to brown lightly.
- Shape cookies: Wearing heat-resistant gloves, quickly roll each warm cookie around a thin, rounded object like the handle of a wooden spoon or a chopstick to form a thin cylindrical pirouette shape. Allow them to cool completely and harden.
- Fill with Nutella (optional): If desired, fill a piping bag fitted with a small cut corner with Nutella. Gently pipe Nutella inside each pirouette on both ends for a decadent finish.
Notes
- Work quickly when shaping cookies as they harden as they cool.
- The dough spreads very thin, so use a light hand to avoid holes.
- Ensure eggs and butter are at room temperature for best mixing results.
- You can store baked pirouettes in an airtight container for up to a week.
- Nutella filling is optional but enhances flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 4-6 minutes per batch, total about 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pirouette cookies, rolled wafer cookies, copycat recipe, thin cookies, Nutella filled, crispy cookies, vanilla cookies, fancy cookies
