Vegan Viennese Whirls
Elegant, Dairy-Free Sandwich Cookies That Melt in Your Mouth
Few cookies feel as timeless and refined as Viennese whirls. Delicate, buttery, and beautifully piped, they’ve long been a staple of classic European baking. This Vegan Viennese Whirls recipe proves that you don’t need dairy or eggs to achieve that same melt-in-your-mouth texture and elegant appearance.
These cookies are tender yet sturdy, lightly crisp on the outside, and luxuriously soft inside. Sandwiched with fruity jam and silky vegan buttercream, they strike the perfect balance between richness and sweetness. Whether you’re baking for the holidays, afternoon tea, or gifting homemade treats, these vegan whirls deliver bakery-level results with plant-based ingredients.
They’re proof that vegan baking can be both traditional and indulgent.
Why Vegan Viennese Whirls Are So Special
The magic of Viennese whirls lies in their texture. Unlike crunchy cookies, these are designed to be soft and delicate, almost dissolving on the tongue. Achieving that without butter or eggs requires the right balance of fat and starch—and this recipe nails it.
- Vegan butter provides richness and structure
- Cornstarch creates that signature tender crumb
- Powdered sugar keeps the texture smooth and light
- Careful piping gives the cookies their iconic swirl
The result is a cookie that feels luxurious without being heavy.
INGREDIENTS
- 1 cup vegan butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ cup cornstarch
- ¼ teaspoon salt
Filling
- ½ cup raspberry or strawberry jam
- ½ cup vegan butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
INSTRUCTIONS
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Beat vegan butter and powdered sugar until light and fluffy.
- Mix in vanilla extract until combined.
- Sift in flour, cornstarch, and salt, mixing gently until a soft dough forms.
- Transfer dough to a piping bag fitted with a large star tip.
- Pipe swirls onto prepared baking sheets, spacing slightly apart.
- Bake for 12–15 minutes until edges are just set (do not brown).
- Cool completely on the baking sheet.
- Beat filling butter with powdered sugar and vanilla until smooth.
- Sandwich cookies with buttercream and jam.
- Serve or chill briefly to set before storing.
Texture & Flavor Profile
These cookies are:
- Soft and delicate
- Rich but not greasy
- Lightly sweet with buttery notes
- Balanced by fruity jam acidity
They pair beautifully with tea or coffee and feel especially festive during the holidays.
Flavor Variations
- Lemon Whirls: Add lemon zest to dough and filling
- Chocolate Sandwich: Fill with dairy-free chocolate ganache
- Apricot Jam: A classic European twist
- Pistachio Cream: Nutty and elegant
Storage & Make-Ahead Tips
- Store in airtight container up to 4 days
- Refrigerate if kitchen is warm
- Freeze unfilled cookies for up to 1 month
- Fill just before serving for best texture
Perfect Occasions
- Christmas cookie boxes
- Afternoon tea
- Elegant dessert platters
- Vegan celebrations
- Giftable holiday treats
Vegan Viennese Whirls
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- Beat vegan butter and powdered sugar until fluffy.
- Add vanilla and dry ingredients to form soft dough.
- Pipe swirls onto baking sheets.
- Bake 12–15 minutes until just set.
- Cool completely before filling.
- Sandwich cookies with buttercream and jam.
