Viennese Whirls are the Easiest and Most Impressive Cookie Sandwiches

Viennese whirls might seem like a difficult cookie to make, but they use so few ingredients and it takes almost no time to make these delightfully beautiful sandwich cookies. 


  • 9oz+3 1/2 oz of softened unsalted butter
  • 1/3 cup+7 oz of powdered sugar
  • 1 cup of flour
  • 1 oz of corn starch 
  • 1/2 teaspoon of vanilla extract
  • 8 oz of raspberry jam, homemade or store-bought 


  1. Use parchment paper to line 3 cookie sheets, and draw 8 circles on each using a 2-inch cookie cutter so you can pipe evenly. 
  2. With an electric or stand mixer, beat 1/3 cup of powdered sugar and 9 oz of butter together until pale and fluffy. Use a fine-mesh sieve to sift in the flour and cornstarch and continue to mix until well combined.
  3. Place the dough into a piping bag fitted with a star tip, and pipe the cookies onto the parchment paper. 
  4. Bake at 375 F for 13-15 minutes. You don’t want them golden brown. 
  5. With an electric hand mixer, whisk together the rest of the powdered sugar and butter with the vanilla extract to make the buttercream. 
  6. Have the cookies cool completely before assembling. Pipe or smear on the buttercream, then a layer of jam, sandwich with another cookie, and enjoy!