A Cookie That Curls Up Like a Cat
Hello, my dear. Come sit. Let me tell you about a magic cookie. It bakes flat. Then you roll it up while it’s warm. It curls into a little cigar shape. I call them “kitty cookies.” They curl up just like a cat in a sunbeam.
My grandson saw me make them once. His eyes got so wide. He said, “Nana, you’re a wizard!” I still laugh at that. Making them feels like a little bit of kitchen magic. Have you ever made a cookie that changes shape?
Why the Roll Matters
You must work fast when they come from the oven. The heat makes them flexible. If they cool too much, they get stiff. No worries. Just pop them back in the oven for half a minute. They will soften right up.
This matters because it makes the cookie special. That curl creates little layers. It makes each bite wonderfully crisp. A flat cookie is nice. But a curled cookie has personality. It shows you took an extra, loving step.
A Little Story About Butter
Let your butter get soft. Really soft. It should give easily when you press it. I leave mine on the counter for an hour. I use that time to tidy up or watch the birds.
Once, I was in a hurry. My butter was too cold. It didn’t mix well with the sugar. The cookies were a bit tough. I learned my lesson. Good things take a little patience. Soft butter makes a happy, fluffy cookie. What’s your favorite kitchen job to do while you wait?
The Fun Part: Dress-Up!
Once your cookies are cool, you can dress them. A dip in melted chocolate is lovely. Then a sprinkle of toasted nuts. Doesn’t that smell amazing? It’s like putting a fancy coat on them.
Fun fact: The cornstarch in the dough is my secret. It makes the cookie extra crisp and tender. It’s like a tiny kitchen helper. You can leave them plain, too. They are perfect with a cup of tea. Do you prefer your cookies plain, or dressed up with chocolate?
Sharing the Warmth
I make these for the holidays. But really, any gray day is good for them. The rolling is a peaceful job. It lets your hands work while your mind rests. This matters more than the recipe.
Food made with calm hands tastes better. I truly believe that. These little curls are perfect for sharing. They look like you fussed all day. Our secret is safe. What’s your favorite cookie to make when you want to feel cozy?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | ¾ cup (3¾ ounces/106 grams) | |
| Cornstarch | 1 tablespoon | |
| Salt | ¼ teaspoon | |
| Unsalted butter | 4 tablespoons | softened |
| Sugar | ½ cup (3½ ounces/99 grams) | |
| Egg whites | 3 large | room temperature |
| Vanilla extract | ½ teaspoon | |
| Chocolate (milk, semisweet, or bittersweet) | 6 ounces (170 grams), chopped | optional |
| Nuts | ½ cup, toasted and chopped fine | optional |
Holiday Smoke and Spice
Hello, my dear. Come sit at the counter. I want to tell you about these special cookies. We call them “Smoke and Spice” because they roll up like little cigars. My grandpa used to pretend to smoke them. I still laugh at that. They are crisp, buttery, and just a little sweet. You can dip them in chocolate, too. Doesn’t that sound lovely? Making them is a fun little dance. You have to work quickly while they’re warm. But I will guide you through every step. Let’s make some magic together.
Instructions
Step 1: First, move your oven rack to the middle. Heat your oven to 350 degrees. Line two baking sheets with mats or parchment paper. In a small bowl, whisk the flour, cornstarch, and salt. This mix makes the cookies nice and crisp. (A good whisk now means no lumps later.) Ready your sheets? Share below!
Step 2: Now, let’s make the batter. Beat the soft butter and sugar until it’s pale and fluffy. It takes about two minutes. Next, slowly add the egg whites and vanilla. Mix it all well. Finally, add your flour mixture on low speed. Mix until it just comes together. The batter will be soft and smooth.
Step 3: Drop small spoonfuls of batter onto your sheets. Give them lots of room to spread. Use a spatula to spread each into a thin circle. Bake them one sheet at a time. Watch for golden brown edges. They bake fast, in just 5 to 7 minutes. (Set a timer so you don’t forget them!)
Step 4: Here’s the fun part! Work quickly to lift a warm cookie. Roll it up tightly like a little scroll. Place it seam-side down to cool. If they get too stiff, pop them back in the oven for 30 seconds. This softens them right up. I always sing a silly song during this step.
Step 5: Let the cookies cool completely. For a treat, melt your chocolate gently. Dip the end of each cookie in it. You can roll that end in chopped nuts, too. Let the chocolate set for about half an hour. Then, they are ready to share. Doesn’t that smell amazing?
Creative Twists
Add a pinch of cinnamon or nutmeg to the flour. It gives a real holiday warmth. Use orange zest in the batter instead of vanilla. It’s bright and cheerful. Roll the warm cookies around a chopstick. This makes a bigger, hollow tube. Which one would you try first? Comment below!
Serving & Pairing Ideas
Serve these on a big platter with fresh berries. They look so pretty. A bowl of vanilla ice cream is perfect for dipping. For a drink, a glass of sherry is a cozy, grown-up choice. For everyone, try sparkling apple cider. The bubbles are so fun with the crisp cookie. Which would you choose tonight?
Keeping Your Cigarettes Crisp
These cookies are best enjoyed the day you make them. Their crisp shape loves fresh air. Store them in a single layer in a tin at room temperature.
You can keep them for two days this way. I once stacked them warm in a box. They went soft and lost their lovely crunch.
You can freeze the unrolled baked circles too. Just layer them with parchment paper in a container. Thaw for 10 minutes, then roll while cool and flexible.
Batch cooking saves time during busy holidays. Making the dough ahead is a wonderful trick. It lets you bake fresh cookies for guests quickly.
Have you ever tried storing it this way? Share below! Good storage keeps your hard work delicious. It means no cookie goes to waste.
Rolling Without the Fuss
Some bakers find these cookies tricky. I have three simple fixes for you. First, the cookies harden fast as they cool.
You must roll them the second they leave the oven. I remember when I answered the phone instead. I had a sheet of flat, crisp wafers!
Second, spread the batter very thin and even. A thick spot will not roll properly. It will crack and break in your hands.
Third, if they do harden, do not worry. Just pop the sheet back into the oven. Thirty seconds will make them soft again.
Which of these problems have you run into before? Fixing small issues builds your cooking confidence. It also ensures every cookie is perfectly crisp and sweet.
Your Quick Questions, Answered
Q: Can I make these gluten-free? A: Yes. Use a good gluten-free flour blend. Make sure it has xanthan gum in it.
Q: Can I make the dough ahead? A: Absolutely. Wrap the dough tightly and refrigerate it. It will keep well for two days.
Q: What if I don’t have a stand mixer? A: A hand mixer works just fine. You can even mix it by hand with a wooden spoon.
Q: Can I double the recipe? A: You can, but bake in batches. The cookies need space to spread out thin.
Q: Are the chocolate and nuts needed? A: No, they are a lovely extra. The plain cookies are delightful all on their own. *Fun fact: These are sometimes called “cigarette russe” cookies. Their shape reminded people of old-fashioned cigarette holders!*
Which tip will you try first?
From My Kitchen to Yours
I hope you love making these delicate rolls. They always feel so special on a plate. Sharing them is a little act of love.
I would love to hear about your baking adventure. Tell me about your kitchen successes. We can learn so much from each other.
Have you tried this recipe? Please leave a comment below with your story. I read every single one with a cup of tea.
Happy cooking!
—Elowen Thorn.
Holiday Smoke and Spice
Description
Delicate, crisp, and elegantly rolled cookies, perfect for holiday gifting or a sophisticated treat.
Ingredients
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with reusable baking mats. (Alternatively, lightly spray 2 baking sheets with vegetable oil spray, line with parchment paper, and lightly spray again.) Whisk flour, cornstarch, and salt together in small bowl.
- Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 2 minutes. With mixer running, slowly add egg whites and vanilla and mix until well incorporated, scraping down bowl as needed. Reduce speed to low, add flour mixture, and mix until just combined.
- Drop 2-teaspoon portions of batter onto prepared sheets, spaced at least 6 inches apart. Using small offset spatula, spread each into 5-inch circle of even thickness. Bake, 1 sheet at a time, until edges are golden brown, 5 to 7 minutes.
- Working quickly, lift edge of each cookie with offset spatula and roll tightly into cigar shape; place seam side down on wire rack. If cookies become too stiff to roll, return to oven for 30 seconds to soften. Repeat with remaining batter. Let cookies cool completely.
- Microwave chocolate, if using, at 50 percent power, stirring occasionally, until melted, 1 to 2 minutes. Dip about one-quarter of each cookie into chocolate, wiping away excess. Sprinkle evenly with nuts, if using; transfer to parchment-lined baking sheet; and let chocolate set, about 30 minutes, before serving.
Notes
- Nutritional information is estimated per cookie without optional chocolate or nuts. If adding chocolate and nuts, calories will be higher. Work quickly when rolling the cookies while they are still warm and pliable.