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Chocolate Dipped Viennese Whirls

Chocolate Dipped Viennese Whirls

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  • Author: Rebecca Neidhart
  • Total Time: 1 hour
  • Yield: About 24 cookies 1x


These buttery and lightly sweet Viennese Whirls are dipped in dark chocolate for a cookie that’s simple yet delicious and elegant.


  • 1 cup (227 g) very soft butter
  • 1/2 cup (120 g) powdered sugar
  • 1 1/2  (210 g) cups all-purpose flour
  • 2 Tbsp. (16 g) cornstarch
  • 1 cup (160 g) of dark chocolate, chopped


Preheat the oven to 375° and line a two baking sheets with parchment paper or a silicone baking mat.

With a hand mixer, beat the butter and sugar until light and fluffy. Add in the flour and cornstarch and mix in until completely combined.

Fit a piping bag with a large star nozzle (something along these lines), then fill it with the dough. Pipe out the cookies into whatever shapes and designs you would like, then bake for 12-15 minutes, or until the edges of the cookies are barely beginning to turn golden brown. Remove the cookies from the oven, place on a cooling rack and cool completely.

Once the cookies have cooled, melt the dark chocolate over a double boiler or in the microwave at 10-15 second intervals, stirring between each to prevent them from burning. Once it is all melted and smooth, dip the cookies in it at a diagonal and allow any excess chocolate to drip off. Handle the cookies carefully, as they are somewhat delicate. Place them on a lined baking sheet, then put them in the fridge to allow the chocolate to harden.

Store in an airtight container for 4-5 days, or freeze.


  • Make sure that the butter is very, very, soft. It’s the only liquid ingredient, and it’s a semi-liquid. So if it’s not extremely soft, the dough will be very stiff and impossible to pipe.
  • Usually, I use and recommend disposable bags for super easy clean up. However, I like to use the bag and tips from this piping set for these cookies since the cloth bag is sturdier and will be easier to use.
  • If you’ve piped the cookies and the dough seems overly soft, you can pop the baking trays in the fridge for 10-15 minutes. This will help them hold their shape in the oven and not melt a flat cookie.
  • Because the cookies are so soft, they can crumble when you try to dip them in the chocolate. However, if you freeze them on a baking sheet they’re a little bit sturdier. You can return them to the same baking sheet after dipping them in the chocolate.
  • Two notes about the chocolate dipping process: first, be sure to line your baking tray with parchment paper. Second, get them back in fridge or freezer after dipping to make sure that the chocolate hardens quickly and completely.
  • Prep Time: 20 minutes
  • Cook Time: 8-10 minutes/tray
  • Category: Cookies