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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. Â Half our cookies were dipped in melted milk chocolate, then chopped pecans, the other half in white chocolate and crushed peppermint. Â Both are delicious and make a beautiful addition to your holiday dessert table.
Tuile Cigar Cookies are fun to make!
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.
Tuile cookies can be made into many shapes and sizes.
The cookies are easily formed into many different shapes such as cones, cups, tacos, or tubes. Â I’ve made TUILESÂ before and had a great time playing with different flavors and shapes. Â This recipe is slightly adapted from the original and equally delicious.
Tuile Cigar Cookies were part of my recent baking extravaganza and are pictured above with Vanilla Pretzel Cookies, Roczki Cookies (Kolacky), and Italian (Christmas) Fig Cookies.
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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Tuile Cigar Cookies (Pirouettes)
Ingredients
- ½ cup 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 the cookies:
- 3 ounces milk chocolate chips, dark chocolate or semi-sweet chocolate chips
- 3 ounces white chocolate chips
- ¼ cup chopped toasted pecans or walnuts
- ¼ cup crushed candy canes
Instructions
- Preheat oven to 350°F. 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.
Recipe Notes
- A silpat baking mat works best for this recipe. Parchment paper may slide around on the pan while spreading the batter.
- An off-set spatula is helpful for spreading the batter into rounds.
Nutrition
A few more cookie recipes you might enjoy:
- Â It’s Tuile Time!
- Vanilla Pretzel Cookies
- Almond Lace Wafers ~ from The View from Great Island
Here are a few of my favorite tools for making these cookies (each picture is clickable):
   
The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
Did you recover from Thanksgiving? Â Maybe you got all your steps in on Friday – doing a little shopping? Â My Christmas tree is stilling in the middle of the family room with no decorations on it yet. Â Such a busy time of year! Â Hope you had a lovely long weekend. Â Thanks so much for stopping by!
Tricia
Kathie
How far in advance can you make these beauties?
Would you store them UN-DIPPED and then dip them when you need to serve them?
Can’t wait to try them.
Thanks for posting.
Kathie A.
Tricia Buice
Great question Kathie. You can make these up to a month in advance and freeze them undipped. Otherwise they are fine to dip and then serve within a day or two. They’ll keep for several days but are best when the cookie is still crisp. So good! I’m thrilled you’re going to give these a try. Yum!
Mona
Hi
Can u suggest alternative to eggs?
Tricia Buice
Hi Mona – No I don’t know of anything that can replace the eggs in this recipe. I’m sorry 🙂
2 sisters recipes
These cookies look amazing! And we love your clear dishes !! So festive !!
Tricia Buice
Thanks Anna – those belonged to my Great Aunt Dalue. I’ve always loved these plates and use them for all our special occasions 🙂
Susan
How perfect they look, Tricia! I tried making tuiles once and they were a disaster. I need to try your recipe! Mine would be dipped in chocolate and nuts – yummo!
Tricia Buice
I love baking with this batter – it’s so fun and forgiving. Hope you’ll give them a try Susan!
cheri
Hi Tricia, wow! what a great baker you are, these cookies look like they belong on the cover of a food magazine. Hope you had a wonderful holiday!
Tricia Buice
Thank you Cheri! We did have a wonderful Thanksgiving – so much food and fun!
Angie@Angie's Recipes
They are so darn beautiful and festive! You baked these two at a time? wow…definitely a labour of love.
Tricia Buice
These come together so quickly Angie – it doesn’t take any time at all especially since they bake up in 5 minutes for each batch. I love to bake!
Gerlinde @Sunnycovechef
You are so talented Tricia, I made some plain looking cookies today that can not compare with the ones you made. They are absolutely gorgeous and the photos are stunning.
Tricia Buice
Thank you very much for the kind words Gerlinde. I love simple, plain cookies, but sometimes I like to dress up a bit too. These are really simple to make. Hope you will give them a try!
Gerlinde @Sunnycovechef
I am tempted to try them.
Tricia Buice
Let me know how they turn out Gerlinde!
Abbe@This is How I Cook
Love these beauties. Definitely a must try. Winners.
Tricia Buice
Thanks Abbe – they really are easy and come together in a flash.
Monique
I LOVE YOUR BIG BEAUTIFUL PICS!
That first one ..wow..I love shooting with mini led lights:)
Thanks again for the recipe.
Tricia Buice
Thanks Monique! Those little lights are fun and so are these cookies 🙂 Have a wonderful week and thanks for commenting!
Jennifer @ Seasons and Suppers
You make the most perfect cookies! Love these. So festive and pretty. Adding to my holiday baking list 🙂
Tricia Buice
Thank you Jennifer!
sue | theviewfromgreatisland
I can just hear that amazing crunch now ~ and I can’t believe they ship well, I’m shipping 2 boxes of cookies this year, so I’ll try these, thanks Tricia!
Tricia Buice
I was worried about them shipping to Chicago, but so pleased they made it in one piece! Once rolled, they are a bit more sturdy. Thanks Sue!
Monica
No, don’t let anybody eat these!! They’re too pretty and perfect! ; )
I seriously love this kind of tuiles – they taste amazing and the crisp texture is to die for – but the last time I attempted them, I made a handful and ran out of steam trying to shape them and get them to look right. That said, I still think about how good they taste. Yours really turned out perfectly, and so pretty dipped in the chocolate and nuts & candies. Just gorgeous!
Tricia Buice
Haha – thanks Monica! You are super sweet! Hope you’ll try these again – once you get the hang of the rolling thing – they’re a breeze. Enjoy 🙂
Chris Scheuer
These are too pretty for words. They look so crisp and melt in your mouth delicious. I love both of your versions, not sure which I would choose so I guess it would be one (or more) of each!
Tricia Buice
Thanks so much Chris! One of each is the way to go 🙂 Hope you and Scott had a wonderful Thanksgiving!