These are very buttery sugar cookies and sweet for tea time. This dough follows the very familiar mixing steps of creaming together the butter and sugar, then adding the egg, vanilla and salt, then gradually adding the flour. The dough will be quite thick, which is the consistency we’re going for.

In order to get that amazing swirl to look, the dough must be piped. You will need to use a large open star piping tip and pipe the cookies into 2-inch circles. You only want to bake the cookies until they are barely light brown, so as not to make them crisp; you want them to be nice and tender. Finally, allow the cookies to cool completely before you eat them; the cookies will continue to set as they cool, so it’s an important piece of achieving that wonderfully tender consistency.

In your mixing bowl, cream softened butter and sugar until well incorporated then add in vanilla extract and eggs one at a time beating after each addition. Sift your flour and cocoa powder in a bowl then start adding the dry ingredients and beat then mix on low speed so the flour doesn’t splash out of the bowl.

Beat with the rest of the flour until the dough is fully incorporated with the mixture then place the batter in a piping bag. Butter your baking sheet then line with a parchment paper and pipe your cookie batter on the baking sheet. You can do whatever shape of the cookies that you like.

Once your cookies are lined on the baking tray, place them in a fridge for about 30 minutes so just until they hold their shape better. Bake in a 180 degrees Celcius oven for about 14 to 16 minutes, it really depends on how big you made your cookies. Once they are out of the oven, let them rest a little bit


  • 150 gr butter
  • 1 tsp salt
  • 100 gr sugar
  • 2 egg yolks
  • 180 gr flour
  • 20 gr cocoa powder


  1. Beat the butter until smooth, then add (gradually) all the other ingredients and make a uniform batter.
  2. Put it into a pastry bag, make the cookies and bake at 356°F (180°) for 14-16 minutes.