Chocolate Cigar Cookies

Chocolate Cigar Cookies are one of my favorite treats to make when I want something crisp, elegant, and a little bit playful. These delicate rolled cookies are thin and buttery with just the right snap, filled or dipped with rich chocolate for a refined finish. They look like little edible cigars, and they’re just as fun to make as they are to eat.

Why You’ll Love This Recipe

I love this recipe because the cookies are incredibly light and crisp, yet rich with flavor. The batter is simple, but once rolled and filled with chocolate, the result feels special and luxurious. Whether I’m serving them with coffee or gifting them during the holidays, these cookies always stand out for their look and taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookie batter:

• Egg whites
• Granulated sugar
• All-purpose flour
• Unsalted butter (melted and cooled)
• Vanilla extract
• Salt

For the chocolate filling or coating:

• Dark or milk chocolate (melted)
• Optional: heavy cream for a softer ganache, or hazelnut spread

Optional garnish:

• Cocoa powder
• Crushed nuts
• Powdered sugar

Directions

1. I start by whisking the egg whites and sugar together until light and frothy.
2. I gently stir in the flour, salt, vanilla, and melted butter until smooth.
3. I let the batter rest for 10–15 minutes while I preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
4. Using the back of a spoon, I spread thin circles (about 3 inches wide) of batter onto the baking sheet, keeping them spaced apart.
5. I bake them for 6–8 minutes, or until the edges are lightly golden and the centers are set.
6. Working quickly while they’re still hot, I use a spatula to lift each cookie and roll it around the handle of a wooden spoon or a metal straw to form the cigar shape.
7. Once rolled, I let them cool completely on a rack to set their shape.
8. I dip one end of each cookie in melted chocolate or pipe chocolate inside the hollow centers for extra richness.
9. I let the chocolate set before serving or storing.

Servings and timing

This recipe makes about 20–24 cigar cookies.
Prep time: 15 minutes
Cook time: 8–10 minutes per batch
Assembly time: 15 minutes
Total time: Around 45–60 minutes

Variations

Sometimes I flavor the batter with almond or orange extract for a twist. I’ve also dusted the rolled cookies with cocoa powder or dipped both ends in chocolate for a fancier finish. When I want a creamier center, I fill them with chocolate ganache or hazelnut spread using a piping bag.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. To keep them crisp, I make sure they are completely cooled before storing. I don’t refrigerate them, as that can soften the texture. If I need to crisp them up slightly, I reheat them in a 300°F oven for a couple of minutes.

FAQs

How do I keep the cookies from cracking when rolling?

I roll them while they’re still warm and flexible. If they cool too much, they’ll harden and break. I work with just a few cookies per batch to manage the timing.

Can I make the batter ahead of time?

Yes. I keep the batter in the fridge for up to 24 hours. I let it come to room temperature before spreading and baking.

What kind of chocolate works best?

I use dark chocolate for a richer flavor, but milk chocolate or even white chocolate works great too. A small amount of cream makes it more spreadable if I’m piping it inside.

Can I shape them differently?

Yes. I’ve also made them into cones or curved tubes for a decorative dessert base. They’re great for plating with mousse or ice cream.

Why are my cookies too soft or too hard?

If they’re too soft, I may have underbaked them. If they’re too hard to roll, they’ve baked too long or cooled too much. I adjust the baking time slightly based on my oven and the thickness of the batter.

Conclusion

Chocolate Cigar Cookies are one of my favorite elegant treats to serve when I want something that looks fancy but is surprisingly easy to make. With their crisp texture, rich chocolate accent, and eye-catching shape, they’re perfect for holidays, gifts, or just a little everyday indulgence. Once I got the hang of rolling them warm, they quickly became a go-to cookie in my kitchen.

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