Mirage Recipe
Prep: 45 mins ( & chilling)
Cook: 15 mins
Serves: 28 cookies
Splendid to look at, and even more so when you take your first bite, these Vanilla Chocolate Swirl Cookies strike the perfect balance between beauty and tastiness. With their gorgeous swirled pattern, these cookies are as lovely to look at as they are to eat. Mirage Margarine’s Vanilla Chocolate Swirl Cookies strike the perfect balance between flavours, with sweet vanilla complementing the deep richness of chocolate in every bite – ensuring they are a delightful addition to any celebration. Beautiful, festive, and deliciously comforting, these swirl cookies are sure to become a beloved part of your holiday baking season.
For more holiday baking inspiration, visit @mirage_margarine on Instagram.
Ingredients
Cookie Dough
2 3/4 cups
all-purpose flour
3/4 tsp
baking powder
1/2 tsp
salt
1 cup
Mirage Margarine (room temperature)
1 cup
granulated sugar
1 large
egg
1 large
egg yolk
1 1/2 tsp
vanilla extract
2 tbsp
unsweetened cocoa powder
1 tbsp
milk
Directions
Dough
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, cream the Mirage Margarine and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Add the egg, egg yolk, and vanilla extract. Beat on high speed until fully combined, about 1 minute, scraping down the bowl as needed.
Add the flour mixture and mix on low speed until just combined. The dough will be thick and slightly sticky.
Divide the dough roughly in half and place one half of the dough back into the mixing bowl. Add the cocoa powder and milk to the second half, then mix on low speed until fully incorporated.
Shaping and Assembly
Place each dough portion on a lightly floured surface and shape into 1” thick rectangles, about 4”×5” each. Wrap both dough blocks and refrigerate for 60 minutes, until firm but still pliable.
Roll the vanilla dough between two sheets of parchment paper into an 8”×14” rectangle, about ⅛”-¼” thick. Place it in the refrigerator while rolling the chocolate dough.
Roll the chocolate dough into an 8”×14” rectangle as well. Remove the vanilla dough from the refrigerator and carefully place the chocolate dough on top. Press gently to remove any air pockets.
Starting with a long side, tightly roll the layered dough into a log. Use the parchment to help guide the roll and keep it tight. Once rolled, cut the log in half to create two 7” logs.
Wrap both logs and refrigerate for 2 hours, or up to 4 days.
Baking
Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
Slice each dough log into ½” thick cookies (about 14 per log). Arrange cookies 2 inches apart on the baking sheets.
If the dough has softened during slicing, refrigerate the shaped cookies for 10 minutes before baking.
Bake for 14-15 minutes, or until the edges are very lightly browned.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store cookies covered at room temperature.
