Marble | Swirl Cookies

Recipe: Marble | Swirl Cookies

Marble | Swirl Cookies are soft buttery, chocolatey and easy to make. Perfect cookies to bake for festivals, parties, or as every day tea time treat. What I like about these cookie recipe is the versatility. Make them into swirl cookies, which is a bit time consuming but very pretty. Or make them into marble cookies where you gently roll the vanilla and chocolate dough together to create random patterns. Play with colours and instead of chocolate make them more festive by adding edible colour to one part of the dough. Leave the dough in the freezer and bake as and when you want them.

Memories

I seriously cannot remember the number of times I’ve baked these cookies when my kids were growing up. Birthday parties at home and request for these cookies was understood. We’d bake them for Diwali too. Nowadays with all my kids now adults, hardly bake them. I would but I would land up eating all the cookies… yes you caught me out, I love home baked cookies. During a recent trip to Montreal to visit my son and his partner, I thought of taking some home baked cookies. You should have seen that child like smile on my son’s face. For a brief moment he was like a little kid!

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Sharing This Recipe With Foodies_ Redoing Old Recipes

I posted this recipe a long time ago – 24/08/2012. So an update was necessary. What better way to update it then for the group, Foodies_ Redoing Old Posts. This time round I decided to show how the swirl pattern is created for the cookies. Feel free to use the marble or swirl method. In fact you can also also make them into pinwheel cookies.

Updating this recipe on 06/10/2023

Ingredients Required For Marble | Swirl Cookies

Plain Flour – All purpose flour, maida. You may use wheat flour, but I like using plain flour for that melt in the mouth texture.

Cornstarch – cornstarch or cornflour, the fine white kind makes the cookie texture soft and yet crispy.

Butter – use unsalted or salted. I like using salted for that little saltiness it adds to the cookies.

Powdered Sugar – use ready made icing sugar, confectioners’ sugar or simply powder refined sugar in a food processor.

Salt – add a pinch if you are using salted butter that is not too salty. Or add ¼ tsp if using unsalted butter.

Vanilla Extract – for the white part of the dough.

Yogurt – as we are not using egg, add a bit of yogurt to make them soft.

Baking Soda –  A little is added as we are not using egg. Helps to leaven the cookies.

Cocoa Powder – I use unsweetened cocoa powder.

Dark Chocolate – here is my secret to the more chocolatey taste. I add melted dark chocolate to the dough along with cocoa powder. This means that you may need to add an extra tbsp or two of flour or cocoa powder to the chocolate dough.

Three Different Patterned Cookies

Marble Cookies

Divide the white dough into 15-20 parts. Roll them into balls. Do the same with the chocolate dough. The size of the balls will depend on how small or big you want the cookies to be. Take one white and one chocolate ball. Press them gently together and roll. This creates the marble effect.

Pinwheel Cookies

Roll out the white dough into a thin sheet of about ¼-⅛ inch thick using parchment paper. Do the same with the chocolate one. Place the chocolate one on the white one. With the help of the parchment paper, roll it into a tight log shape. Refrigerate it and then cut into slices about ½ inch in thickness. Bake the cookies. Hopefully, I will update this post soon with the pinwheel method.

Swirl Cookies

These cookies take longer as you have to make very small balls with the white and chocolate dough. Almost the size of a small marble and must be the same number. Then you place the balls alternately, one white, one brown, one white, one brown, one white, one brown till you have 6 of them in a ring shape. Push them slowly together to fill the gap. Roll gently to create the swirls. Check out the video for the method.