Italian Vanilla and Chocolate Twist Cookies
These soft, buttery cookies combine rich cocoa and delicate vanilla doughs twisted together for a beautiful marbled effect. Lightly crisp on the edges and tender in the center, they’re finished with a dusting of powdered sugar—perfect with espresso or as a charming addition to any cookie tray.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 10 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp milk
- 2 tbsp unsweetened cocoa powder
- Powdered sugar, for dusting
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, vanilla, and milk.
- Gradually add dry ingredients to form a soft dough.
- Divide the dough in half. Add cocoa powder to one half and mix until fully combined.
- Wrap each dough separately in plastic wrap and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll 1 tablespoon of each dough into ropes. Twist one chocolate and one vanilla rope together, then form into a loose coil or knot.
- Place cookies on baking sheet and bake for 10–12 minutes, until lightly golden on the edges.
- Let cool and dust with powdered sugar before serving.
Notes
- Chilling the dough helps make shaping easier and improves texture.
- Use a light hand when twisting to avoid over-blending the colors.
- Store in an airtight container for up to 5 days.
- These cookies freeze well—wrap tightly and freeze for up to 1 month.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg