Italian Vanilla and Chocolate Twist Cookies

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Italian Vanilla and Chocolate Twist Cookies

These Italian vanilla and chocolate twist cookies are a fun spin on a classic cookie made with a vanilla & chocolate cookie dough twisted together.

Prep Time40

Cook Time20

Chilling Time1

Total Time2

Course: Dessert, Snack

Cuisine: Italian

Servings: cookies

Calories: 222kcal

Author: Rosemary Molloy

Ingredients

VANILLA COOKIE DOUGH

1 cup all purpose flour ( you may need to add 1-2 tablespoons more)
4¾ tablespoons granulated sugar
1 pinch salt (add ¼ teaspoon if using unsalted butter)
5⅓ tablespoons butter (softened)
1 large egg (room temperature)
½ teaspoon vanilla extract

CHOCOLATE COOKIE DOUGH

1 cup all purpose flour ( you may need to add 1 tablespoon more)
2½ tablespoons unsweetened dutch processed cocoa
4¾ tablespoons granulated sugar
1 pinch salt (add ¼ teaspoon if using unsalted butter)
5⅓ tablespoons butter (softened)
1 large egg (room temperature)
½ teaspoon vanilla extract

EXTRAS

2-3 tablespoons powdered sugar

US Customary - Metric

Instructions

FOR THE VANILLA COOKIE DOUGH

In a food processor whisk together the flour, sugar and salt add the butter, egg and vanilla and pulse until the dough starts to come together. Move it to a lightly floured flat surface and knead to combine. Wrap the dough in plastic wrap and refrigerate for one hour.

FOR THE CHOCOLATE COOKIE DOUGH

In a food processor whisk together the flour, cocoa, sugar and salt add the butter, egg and vanilla and pulse until the dough starts to come together. Move it to a lightly floured flat surface and knead to combine. Wrap the dough in plastic wrap and refrigerate for one hour.
Roll each dough out separately and divide into 12 even pieces, roll each piece into a rope approximately 5-6 inches long (14-15cm), join the ends (dab the end with a little water so they stick together), of a chocolate and a vanilla rope and intertwine them together, then roll it up to form a circle (again dab a bit of water to stick together). You can make circles or leave as sticks if you wish. Place on a parchment paper lined cookie sheet. Refrigerate while the oven is pre-heating.
Pre-heat oven to 350F / 180C.
Bake the cookies for approximately 20-25 minutes. Let cool on cookie sheet 5-6 minutes then move to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy!

Notes

The cookie dough can also be made in a stand mixer with the flat beater or even by hand, mix the ingredients as per the recipe in a bowl then move to a flat surface and gently knead together to form a compact dough.

How to store the twist cookies?

Store leftover cookies in an airtight container at room temperature for 3-4 days although they could probably be stored up to a week, if they last that long!

If you want to freeze them, then freee without the dusting of powdered sugar. Flash freeze cookies on a baking sheet then transfer to a freezer safe storage container for up to two months. Thaw, dust with powdered sugar and enjoy.

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