Tuile Cigar Cookies, also known as pirouettes, are crisp, delicate little cookies with a perfect vanilla flavor and buttery crunch.
Rolled while still warm from the oven, they’re almost as fun to make as they are to eat. Half our cookies were dipped in melted milk chocolate, then chopped pecans, the other half in white chocolate and crushed peppermint. Both are delicious and make a beautiful addition to your holiday dessert table.
There’s something about playing with baked goods that really appeals to me. Somehow pretty desserts just seem to be enjoyed more, especially by this baker! The cookies travel well especially when packed securely. I froze the dipped cookies before shipping them to Chicago recently, and they arrived safe and sound and still delicious. These Tuile Cigar Cookies are best when eaten within a few days of baking. If you want to bake ahead, I would wait and dip the cookies in chocolate on the day you plan to serve. To keep the cookies crisp, store in an airtight container at room temperature.
The cookies are easily formed into many different shapes such as cones, cups, tacos, or tubes. I’ve made TUILES before and had a great time playing with different flavors and shapes. This recipe is slightly adapted from the original and equally delicious.
Don’t let the holidays get away without trying something new this year! Please check back later this week for another delicious cookie recipe!
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- ½ cup unbleached all-purpose flour
- 2 teaspoons cornstarch
- pinch of salt
- 4 tablespoons unsalted butter, softened
- ½ cup powdered sugar
- 2 large egg whites, room temperature
- ½ teaspoon vanilla extract
For Dipping (Optional)
- 3 ounces milk chocolate, dark chocolate or semi-sweet chocolate chips
- 3 ounces white chocolate chips
- ¼ cup chopped toasted pecans
- ¼ cup crushed candy canes
- Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat and set aside.
- In a small mixing bowl, whisk together the flour, cornstarch and salt. Set aside.
- With an electric mixer on medium-high speed, combine the butter and sugar and beat until light and fluffy. With the mixer running on low, slowly add the egg whites and vanilla. Scrape down the sides of the bowl and mix until blended. Add the flour mixture and blend on low until combined.
- To form the cookies, drop 2 teaspoons of batter (for each cookie) onto the baking mat. Space each at least 6 inches apart. I baked these cookies two at a time. Using a small off-set spatula, spread the batter into a 5-inch circle taking care to ensure the cookie is evenly thick all the way across.
- Bake the cookies for 5 to 7 minutes or until the edges are light golden brown. The center may not look completely set.
- Using a thin metal spatula, careful lift the edge of the cookie and roll tightly into a cigar shape. Place the tuile cigar, seem side down, on a wire rack to cool. This may take a little practice but you'll get it! The cookies are hot so work quickly and use your palms to help roll the cookies. If they cool too quickly to roll, place the cookie back in the oven for about 30 seconds then try again. Continue with the remaining batter until all cookies are baked.
- Cool completely before dipping if desired.
- Place chocolate chips in a small microwave safe bowl and heat on 50% power for 1 minute. Stir the chocolate chips and if needed, microwave again in 30-second intervals until smooth. Dip the end of the tuile into the chocolate and immediately sprinkle with chopped nuts or crushed peppermint. Cool on a parchment lined wire rack until set.
- Store in an airtight container at room temperature.
An off-set spatula is helpful for spreading the batter into rounds.
A few more cookie recipes you might enjoy:
Here are a few of my favorite tools for making these cookies (each picture is clickable):
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Did you recover from Thanksgiving? Maybe you got all your steps in on Friday – doing a little shopping? My Christmas tree is stilling in the middle of the family room with no decorations on it yet. Such a busy time of year! Hope you had a lovely long weekend. Thanks so much for stopping by!