Chocolate Spirals (Spirales au Chocolat) are delightful Christmas cookies that enchant with their artistic appearance and exquisite taste.
Made from a combination of vanilla and chocolate dough, these rolled cookies create an eye-catching spiral design, perfect for brightening up any festive table.
The subtle sweetness of vanilla pairs harmoniously with the richness of cocoa, offering a balanced and delicious flavour.
Using the same dough, you can also create Checkerboard Cookies (Damiers), a variation with a striking square pattern.
Whether spiralled or checkered, these cookies celebrate the creativity and joy of holiday baking, bringing a touch of whimsy and indulgence to Christmas festivities.
Chocolate Spirals: the Recipe
I’ve personally tried this recipe, and the photos you see are my own—proof that these charming cookies turn out as beautiful as they are delicious!
Ingredients
- 250 g (2 cups) all-purpose flour
- 150 g (10 tbsp) unsalted butter, softened
- 100 g (1/2 cup) granulated sugar
- 1 tsp baking powder
- 1 packet (about 2 tsp) vanilla sugar
- 1 tbsp milk (plus more if needed)
- 30 g (1/4 cup) unsweetened cocoa powder
Instructions
Prepare the Dough:
1. In a large bowl, mix the flour and baking powder. Add the granulated sugar and vanilla sugar, stirring to combine.
2. Incorporate the softened butter and knead until the dough forms a smooth, uniform ball.
Create the Colour Doughs:
3. Divide the dough into two portions, with 60% for the vanilla dough and 40% for the chocolate dough.
4. Add the cocoa powder to the smaller portion and knead until fully incorporated. If the dough feels too dry, add 1–2 tablespoons of milk.
Roll out the Dough:
5. On a lightly floured surface, roll out both doughs separately into rectangular shapes of the same size.
6. Place the chocolate dough on top of the vanilla dough.
Form the Spirals:
7. Starting at one edge, roll the doughs together tightly to create a log approximately 1.5 inches (3–4 cm) in diameter.
Chill and Slice:
8. Wrap the dough log in plastic wrap and refrigerate for at least 1 hour. If the dough becomes too firm, let it sit at room temperature for 10 minutes before slicing.
9. Slice the log into cookies about 1/8 inch (2–3 mm) thick.
Bake:
10. Preheat your oven to 350°F (180°C).
11. Arrange the cookies on a baking sheet lined with parchment paper, leaving space between them.
12. Bake for about 8 minutes, watching closely to avoid overbaking.
Cool and Store:
13. Allow the cookies to cool completely on a wire rack.
14. Store the Chocolate Spirals in an airtight container to keep them fresh throughout the holiday season.
Final Words about Chocolate Spirals
Chocolate Spirals are a favourite in Alsace, where they are often baked during the Christmas season alongside other traditional bredalas (or bredeles).
Their captivating spiral design and perfect balance of flavours make them a standout on any holiday cookie platter.
Whether enjoyed with tea or coffee, these cookies bring a touch of elegance and joy to the festive season.
Stored properly, they remain fresh and delightful for weeks, making them perfect for sharing or savouring throughout Advent.
A fun variation of the Chocolate Spirals is the “Damiers” or Checkerboard Cookies.
Find out more!
Check out all our Christmas recipes on the blog!
Learn more about the traditions of Alsatian Christmas Cookies
Read it in French! More French Christmas traditions and celebrations
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