Pirouette Cookies
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5 from 4 votes

Copycat Pirouette Cookies (Nutella-filled Cigar Cookies)

If you are experienced and up for a baking challenge, I encourage you to try baking Pirouette cookies.  They are just as described by Pepperidge Farm, but even better because they are fresh and homemade.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: nutella cookies, pirouette cookies
Servings: 30 cookies
Calories: 61


  • 2 large egg whites
  • 1/2 cup sugar
  • 6 tablespoons unsalted butter melted and cooled
  • 1/2 cup cake flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 cup cocoa powder for dusting
  • 1/3 cup Nutella for filling


  • Preheat oven to 350 F.
  • In a small mixing bowl, mix egg white and sugar together with a fork until smooth and blended.
  • Add the melted butter, cake flour, and extracts and mix until all of the flour is incorporated. The mixture will be smooth and shiny.
  • Line a baking sheet with parchment paper. Pencil no more than six 5" x 2" rectangles on the parchment.
  • Flip the parchment paper upside-down so that the batter will not directly touch the pencil marks.
  • Using about 2 teaspoons of batter per rectangle, spread batter to fill the rectangles on the parchment. They should be thin enough to see through.
  • Bake just until the edges of the cookies start to brown (about 9 minutes).
  • Remove from the oven and very quickly (within 15 seconds) roll up one cookie to look like a cigar. If you are super fast, you can pipe a line of Nutella before rolling (you may need to thin it a little with water to get it to go through the piping bag). Dust cooled cookie with a little cocoa powder.
  • Place the rest of the tray in the oven for a minute so that the next cookie will be soft enough to roll. Remove, roll, dust, and repeat until the whole tray is done.
  • Continue making cookie sheets of batter until you have used all of the batter.
  • If you were unable to fill the cookies prior to rolling, cover a chopstick or wooden skewer with Nutella, slide it into cooled cookies, and wiggle it around to coat the inside edges of the cookie.
  • Store uncovered and eat within two days. They won't be bad after two days - they just won't be crispy.


This cookie recipe is the tuiles recipe in 125 Cookies to Bake, Nibble, and Savor, but prepared in a different shape and filled.


Calories: 61kcal | Carbohydrates: 7g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 5mg | Potassium: 29mg | Sugar: 5g | Vitamin A: 70IU | Calcium: 5mg | Iron: 0.3mg