These Italian vanilla and chocolate twist cookies are a fun spin on a classic sugar cookie made with a sugar cookie dough and chocolate cookie dough twisted together. Perfect for holiday cookie trays or afternoon snacks!
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I love cookie recipes with fun shapes! Other favorites include Italian S cookies, crunchy twisted cookies, or Italian twist cookies.
If you are a fan of sugar cookies and chocolate shortbread cookies, these cookies are the best of both in one fun Italian vanilla and chocolate twist cookie! The classic marble combination of chocolate and vanilla is striking just like in abbracci cookies and is a delicious contrast in flavors.Â
Whether you need a Christmas cookie for a holiday cookie exchange or just to enjoy with a cold glass of milk, these sugar cookie twists with vanilla and chocolate dough are both impressive and delicious.Â
Why I Love These Twisted Cookies
- Beautiful and impressive: Yet they are easier to make than you think! It’s simply a sugar cookie and chocolate sugar cookie twisted together, baked then dusted with powdered sugar.
- Flavor and texture: Italian twist cookies are found in markets all over Italy, these just happen to have a chocolate twist and are soft and buttery like an Italian butter cookie.
Ingredients for a Twisted Cookie Dough Recipe
- Vanilla cookie dough: All-purpose flour, granulated sugar, salt, butter, egg and vanilla extract.
- Chocolate cookie dough: All-purpose flour, unsweetened dutch processed cocoa powder, granulated sugar, salt, butter, egg and vanilla extract.Â
- Powdered sugar: For dusting cookies after baking.
How to Make Vanilla and Chocolate Twist Cookies
Make the vanilla cookie dough by whisking together flour, sugar and salt in a food processor then adding butter, egg and vanilla and pulsing until dough starts to come together.
Move to a lightly floured flat surface and knead to combine. Wrap dough in plastic wrap and chill in refrigerator.
Make chocolate cookie dough by whisking together flour, cocoa, sugar and salt in a food processor then adding butter, egg and vanilla and pulsing until the dough starts to come together.
Move to lightly floured flat surface and knead to combine. Wrap dough in plastic wrap and chill.
Roll each dough out separately and divide into 12 pieces. Roll each piece into a rope. Join the ends of a chocolate and vanilla rope and twist them together before rolling up to form a circle.Â
Place on a parchment lined baking sheet and bake until done. Cool on the baking sheet for a few minutes, then move to a wire rack to cool completely. Dust with powdered sugar before serving.
recipe tips
- Chill dough: Don’t skip chilling the dough or the cookies will spread too much.Â
- Dab of water: If you are having trouble getting the dough to stick together, add just a dab of water to stick together.
- Cookie shape: Shape the dough easily into circles or twists! No need to make pinwheels, save those for Nutella pinwheel cookies.
- Finish: You can either roll the twists in granulated sugar or coarse sugar before baking or dust with powdered sugar before serving.
Recipe FAQs
What cocoa powder is best to use?
I love to use unsweetened Dutch processed cocoa powder. This type of cocoa powder adds a deep chocolate flavor and dark color to the dough. Common brands include Hershey’s Dark Special Cocoa or Ghirardelli premium cocoa powder. Natural cocoa powder can be used but the cookies will be less pronounced in look and flavor.Â
Can I use olive oil instead of butter?Â
That may work but it has not been tested to make this into a specific chocolate and vanilla olive oil twist cookie and the cookies may not bake as intended. If you try, let me know!Â
How to store leftover 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!
Can I freeze these Cookies?
Yes! I would freeze these 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.Â
More Italian Cookie Recipes
Nothing like a fresh batch of baked cookies, and these Italian Vanilla and Chocolate Twist Cookies are just the thing! Enjoy.
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)
- 5â…“ 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)
- 5â…“ tablespoons butter (softened)
- 1 large egg (room temperature)
- ½ teaspoon vanilla extract
EXTRAS
- 2-3 tablespoons powdered sugar
FOR THE VANILLA COOKIE DOUGH
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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
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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.
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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.
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Pre-heat oven to 350F / 180C.
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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!
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.Â
Calories: 222kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 99mg | Potassium: 53mg | Fiber: 1g | Sugar: 11g | Vitamin A: 356IU | Calcium: 12mg | Iron: 1mg | Phosphorus: 50mg