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As a kid, I loved pirouette cookies by Pepperidge Farm. This recipe is a pretty close match, with slightly more buttery flavor than store bought. Light and delicate, the tube shape of these cookies makes them fun to eat. These cookies go great with gelatos and ice creams.


Preheat oven to 400° F

1 cup butter, room temperature
1 cup sugar
4 egg whites
1 teaspoon vanilla
1 cup flour

Preheat cookie sheets and prepare dough
Place cookie sheet with silpat cooking mat in oven to preheat. Cream together the butter, sugar, egg whites and vanilla until light and fluffy. Slowly add the flour and mix until just blended. Place about 1/2 cup of the dough into a pyrex measuring cup and heat in microwave for 8 seconds. The goal is to warm it up to the point it will just start to pour. Once the oven is preheated, use a spoon to coax out about a tablespoon of dough into 4 or 5 well spaced spots on the sheet. Lift the sheet and tilt at steep angles to help the dough form a large, flat circle. It's better to err on too thin than thick, just make sure the dough circles don't touch.

Bake cookies and then immediately roll
Bake for 4 to 6 minutes until edges are browned. It's better to be a little too dark than too light since under browned pirouettes are not crunchy and they are very forgiving of over browning. Quickly remove from oven and use a thin spatula to lift one of the cookies over the handle of a wooden spoon. The cookie will be very hot, but you can use your hands for brief touches to start rolling the cookie over the handle of the spoon. Roll the cookies until they are completely cylindrical, pushing down on the cookie when the outer seam is between the handle and the cookie sheet. This last press will help keep the cookie from unrolling. Quickly set the rolled cookie onto a cooling rack and proceed to the remaining cookies on the sheet.

Repeat the process of spreading the dough on the still hot cookie sheet, heating more dough as needed between sheets. Once you get the hang of it, you can alternate 2 sheets in the oven (about 2 - 3 minutes apart), but start with one at a time until you feel confident. Once the cookies are completely cooled, place in airtight container. They will keep for up to 2 weeks at room temperature.

Click any image below to enlarge
  1. Comment from audrey 
    12:12 PM   28-Sep-2008
    Hi Brian,

    Great site! I tried to bake these today. I made a huge error bc I beat the egg whites, sugar, and vanilla all at once. see, your pictures are VERY clear about how to gradually add the ingredients at various stages but the text just says, "Cream together the butter, sugar, egg whites and vanilla until light and fluffy." Other observations: 1) you will burn your hands 2) flip the cookies when they come out to disguise the bottoms if they get too browned 3) when wrapping fails (as it did in my case!), turn them into milanos! i sandwiched my batter with chocolate bc i didn't want to stand there forever rolling 4 at at time. i'll try your other recipes!
    1. Response from Brian
      1:25 PM   28-Sep-2008
      Hi Audrey, I really don't think there is any real difference about combining those ingredients at once. So long as the butter is room temperature and you really beat the heck out of it, it will be fine. Yes, the cookies are very hot so you have to use the briefest touches and move quickly! These would be great milanos!
  1. Comment from vysh 
    6:49 AM   12-Dec-2008
    hi , The recipe is wonderful, can't wait to try it. you've got a wonderful site too.!
  1. Comment from diane 
    4:59 PM   18-May-2009
    I also loved the pepperidge farms pirouettes growing up. I have a hard time finding ones (unfilled) that are the same. Can't wait to try this one. Thank you.
    1. Response from Brian
      6:43 PM   18-May-2009
      Hi Diane, be sure to make these thin and crisp to get the best effect. Be careful, they are very hot to handle!
  1. Comment from E&N 
    1:55 PM   23-Jul-2009
    We tried them today. They turned out perfect. WE followed the recipe as shown. Thanks so much. E&N
    1. Response from Brian
      7:37 PM   23-Jul-2009
      So glad it worked out for you. I know they are a little bit of effort, but I think they are worth it.
  1. Comment from Ross 
    2:31 PM   27-Oct-2009
    I am 15 and i started making these about 2 years back and they have been my favorite treat and i have made many batched although i only recently discovered the spoon handle aspect so it was always necessary to burn my hands but it was still worth it, i recommend putting a slight bit of lemon extract in it as well, in my opinion it adds a nice faint lemon taste.
    1. Response from Brian
      8:01 PM   28-Oct-2009
      I bet lemon would be a great addition to these. I wish I knew how to make the delicate triangular, Italian wafer cookies. Glad you enjoyed these and try not to burn yourself!
  1. Comment from Heidi 
    2:06 PM   17-Jan-2010
    Hi Brian, Thanks for such a nice recipe. I just bought Pepperidge pirouettes today and gagged at the price...Have you ever made these flecked with chocolate?

    I love your site with all the pictures! Great job and keep up the good work!
    1. Response from Brian
      8:20 PM   02-Feb-2010
      I haven't made these with chocolate yet, but I think dipping one end would be even better.
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