Pirouette Cookies

Added on by Caroline Zhang.

Not gonna lie, I had to surf the web to figure out what these things were called. I've always just refered to them as "the little roly cookies." Even if you don't know their name, you've probably seen them / savored them before.

Also, to be honest, these are pretty challenging. You'll probably mess up the first few; it's practically a given. These are the second batch I've made. I wanted to practice with them a bit before I felt comfortable sharing the recipe with y'all. 

I'd need about 6 more arms if I were to take pictures of all of this, so I'll just describe it in the recipe. But the key is the roll up the cookies right away while they're soft as soon as you can handle them without burning yourself. If they harden, pop them back in the oven for a few seconds. Be patient. These take a bit of practice, but you can get it! They would make beautiful cookies to give away for the holidays, and everyone will be so impressed!



Click here for the printer-friendly recipe.

Pirouette Cookies

Adapted from the cookbook


by Hilaire Walden

Yields: 25 cookies


2 egg whites

⅓ cup sugar

½ cup flour

4 tablespoon butter, melted


  1. Preheat the oven to 375 degrees Fahrenheit
  2. Beat the egg whites until hard peaks form.
  3. Beat in the sugar a bit at a time.
  4. Beat in the flour and melted butter.
  5. Make 4 cookies at a time: Drop a teaspoon of batter onto a greased (or non-stick) cookie sheet. Use a spoon to spread it out into approximately a 4-inch circle with the batter. Do this 3 more times.
  6. Bake the cookies for 3-4 minutes until slightly golden-brown. Do not over-bake.
  7. Take them out of the oven. As soon as they are cool enough to handle, take them off the cookie sheet and roll the circles around the handle of a wooden spoon. If the cookies are too hard to work with, pop them make into the oven for about 10 seconds.
  8. Repeat this for the rest of the batter, doing 4 cookies at a time.