How to Make Tuiles

Make homemade tuiles with a simple five-ingredient batter in fun spiral shapes to have with coffee or decorate your favorite desserts.  

❤️ Why You’ll Love This Recipe: These beautiful spiraled tuiles are an easy and fun way to decorate desserts. They have just five ingredients that are probably already on hand in your pantry. 

Update: I’ve updated this recipe with new tips and tricks to make and shape homemade tuiles. I love to serve them on strawberry panna cotta for an impressive dessert!

How to Make Tuiles

The batter for your tuiles is a simple combination of pantry staple ingredients. 

The most important thing is to chill the batter in the fridge before making your tuiles. This thickens the batter and makes it easier to work with.

Likewise, it’s very helpful to chill the baking sheet in the fridge. However, if your fridge won’t fit the baking sheet, you can cool it with a few bags of ice on top. 

Shaping and Coiling Tuiles 

We made a handy printable stencil to help you shape your tuile cookies. However, you can free-hand spread the batter if you wish.

Tip: The secret to these cookies is to spread the batter evenly and thinly.  

It’s also important not to overbake the cookies. Otherwise, they can become brittle and break easily. I’ve found that 6 minutes is the best baking time on a parchment-lined baking sheet and 7 minutes on a Silpat lined cookie sheet. Of course, every oven is slightly different. You want to bake them until there’s a slight browning around the edges.

To coil the cookies after baking, use wooden spoon handles or spatulas. Only bake as many cookies as you have tools to coil them around. As they cool, the cookies harden and you won’t be able to change the shape. 

Use a pizza cutter or sharp knife to cut the rectangular cookies into strips. If using a knife, cut straight downward. Don’t use a sawing motion, or you’ll have a rough-edged cookie.

When coiling, you don’t need the cookies to be super tight to the handle, as long as they stay wrapped around the handle to cool, that’s fine. 

If your cookie strips are cooling too quickly, put them on a cookie sheet in a 350°F oven with the door ajar until they’re just warm and pliable.

Serving 

You can serve your tuiles all on their own. For a touch of sweetness, add a dusting of powdered sugar. We love them as a garnish to our strawberry panna cotta. 

Here are some other dishes to dress up with your homemade tuiles:

• Lamb’s Famous rice pudding
• Instant pot classic rice pudding 
• Homemade Snickers ice cream

Storage Suggestions

Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, keep in the freezer for up to three months. 

More Favorite Cookie Recipes

Here are our other most popular cookie recipes to try next:

• Air Fryer Chocolate Chip Cookies are perfectly crisp on the outside and gooey in the center. 
• Homemade Milanos are light, delicate and crisp with a sweet chocolate filling.
• Chocolate Peppermint Crunch Cookies are a holiday classic with peppermint candies. 

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Tuile Cookies

Prep Time40 mins

Cook Time5 mins

Additional Time20 mins

Total Time1 hr 5 mins

Course: Cookies

Cuisine: American

Author: Barbara Bakes LLC

Cook ModePrevent your screen from going to sleep

Equipment

• OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set, White
• Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-⅝ x 16-½
• 1Easylife 18/8 Stainless Steel Measuring Spoons, Set of 6 for Measuring Dry and Liquid Ingredients

Ingredients

• ¼ cup softened butter not melted
• ½ cup confectioner’s sugar
• a dash of vanilla extract
• 2 large egg whites lightly beaten
• ½ cup sifted all purpose flour

Instructions

• Using a mixer, cream butter, sugar and vanilla on low speed until blended. Gradually add the egg whites. Add the flour in small batches and mix just until the batter is smooth. Be careful to not over-mix.
• Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).
• Preheat the oven to 350°F. 
• Line a baking sheet with parchment paper, Silpat, or grease with either butter or non-stick spray and chill the baking sheet in the fridge for at least 15 minutes. This will help the batter spread more easily if using a stencil/cardboard template. Press the stencil on the baking sheet and use an offset spatula to spread batter.
• Bake for about 5-10 minutes or until the edges turn golden brown. Remove from oven.
• Cut the rectangular cookie into strips using a sharp pizza cutter or knife. (If using a knife cut straight downward, do not use a sawing motion.) 
• To shape corkscrews, wrap one strip in a spiral around the handle of a wooden spoon and place it on a wire rack to cool completely before removing the wooden spoon, about 2 minutes. Repeat with remaining strips on additional handles if possible. 
• These cookies have to be shaped when still warm, you might want to bake a small amount at a time or put them in the oven to warm them up again. Or: place a baking sheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.