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Vegan Viennese Whirls

Delicate vegan sandwich cookies piped into classic swirls and filled with dairy-free buttercream and fruity jam—perfect for holidays and elegant tea-time treats.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 sandwich cookies
Course: Cookies, Dessert
Cuisine: European, Vegan
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup vegan butter softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1.25 cups all-purpose flour
  • 0.25 cup cornstarch
  • 0.25 tsp salt
Filling
  • 0.5 cup raspberry jam
  • 0.5 cup vegan butter softened
  • 1 cup powdered sugar
  • 0.5 tsp vanilla extract

Equipment

  • Mixing bowls
  • Hand mixer
  • Piping bag with star tip
  • Baking sheet

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
  2. Beat vegan butter and powdered sugar until fluffy.
  3. Add vanilla and dry ingredients to form soft dough.
  4. Pipe swirls onto baking sheets.
  5. Bake 12–15 minutes until just set.
  6. Cool completely before filling.
  7. Sandwich cookies with buttercream and jam.

Notes

Handle gently after baking as cookies are delicate. Chill briefly after filling for best results.