Homemade Rolled Cookies
Homemade Rolled Cookies
Ingredients
For the Cookie Dough
- 3 1/2 cups all purpose flour, (500 g)
- 3/4 tablespoon baking powder, (10 g)
- 1/2 cup powdered sugar, (75 g), plus more for dusting
- 3 sticks non-dairy butter, (340 g)
- 1/3 cup oil, (80 mL)
- 1 pinch salt
- 1/4 cup water, (about 50–55 mL, slightly less than 1/4 cup)
For the Filling (Choose One or More)
- as needed plant-based Nutella
- as needed crushed hazelnuts
- as needed date spread
- as needed crumbled halva
- as needed Biscoff cookie butter
- as needed crushed Biscoff cookies
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 350
- 2
In a stand mixer fitted with a paddle attachment, or in a large bowl with a sturdy spoon, combine the all purpose flour, baking powder, powdered sugar, non-dairy butter, oil, salt, and water. Mix until a soft, pliable dough forms. If the dough is too dry, add water 1 tablespoon at a time. If it's too wet, add a little more flour until the desired consistency is reached.
⏱️ 10 min
- 3
Divide the dough into 3 equal pieces.
⏱️ 2 min
- 4
Take one piece of dough and place it between two sheets of parchment paper. Roll the dough into a thin rectangle or oval, approximately 1/8 inch thick.
⏱️ 5 min
- 5
Evenly spread your chosen filling (e.g., plant-based Nutella, date spread, Biscoff cookie butter) over the rolled dough. Add any desired toppings like crushed hazelnuts, crumbled halva, or crushed Biscoff cookies.
⏱️ 3 min
- 6
Using the bottom sheet of parchment paper to assist, carefully roll the dough into a log, gently peeling back the parchment paper as you go to prevent it from sticking.
⏱️ 3 min
- 7
Using a sharp knife or bench scraper, cut the cookie log into individual cookies, each about 3/4 inch thick. Use the bench scraper to help lift the cut cookies from the parchment paper.
⏱️ 5 min
- 8
Transfer the cut cookies onto the prepared parchment-lined baking sheet, leaving a little space between each cookie.
⏱️ 2 min
- 9
Repeat steps 4-8 with the remaining two pieces of dough and your desired fillings.
⏱️ 10 min
- 10
Bake the cookies in the preheated oven for approximately 25-30 minutes, or until the edges are lightly golden.
⏱️ 30 min•🌡️ 350
- 11
Remove the cookies from the oven and let them cool completely on the baking sheet or a wire rack. Once cooled, generously dust the cookies with additional powdered sugar before serving.
⏱️ 30 min
Kitchen Tools
Homemade Rolled Cookies
For the Cookie Dough
- 3 1/2 cups all purpose flour, (500 g)
- 3/4 tablespoon baking powder, (10 g)
- 1/2 cup powdered sugar, (75 g), plus more for dusting
- 3 sticks non-dairy butter, (340 g)
- 1/3 cup oil, (80 mL)
- 1 pinch salt
- 1/4 cup water, (about 50–55 mL, slightly less than 1/4 cup)
For the Filling (Choose One or More)
- as needed plant-based Nutella
- as needed crushed hazelnuts
- as needed date spread
- as needed crumbled halva
- as needed Biscoff cookie butter
- as needed crushed Biscoff cookies
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 350 - 2
In a stand mixer fitted with a paddle attachment, or in a large bowl with a sturdy spoon, combine the all purpose flour, baking powder, powdered sugar, non-dairy butter, oil, salt, and water. Mix until a soft, pliable dough forms. If the dough is too dry, add water 1 tablespoon at a time. If it's too wet, add a little more flour until the desired consistency is reached.
⏱️ 10 min - 3
Divide the dough into 3 equal pieces.
⏱️ 2 min - 4
Take one piece of dough and place it between two sheets of parchment paper. Roll the dough into a thin rectangle or oval, approximately 1/8 inch thick.
⏱️ 5 min - 5
Evenly spread your chosen filling (e.g., plant-based Nutella, date spread, Biscoff cookie butter) over the rolled dough. Add any desired toppings like crushed hazelnuts, crumbled halva, or crushed Biscoff cookies.
⏱️ 3 min - 6
Using the bottom sheet of parchment paper to assist, carefully roll the dough into a log, gently peeling back the parchment paper as you go to prevent it from sticking.
⏱️ 3 min - 7
Using a sharp knife or bench scraper, cut the cookie log into individual cookies, each about 3/4 inch thick. Use the bench scraper to help lift the cut cookies from the parchment paper.
⏱️ 5 min - 8
Transfer the cut cookies onto the prepared parchment-lined baking sheet, leaving a little space between each cookie.
⏱️ 2 min - 9
Repeat steps 4-8 with the remaining two pieces of dough and your desired fillings.
⏱️ 10 min - 10
Bake the cookies in the preheated oven for approximately 25-30 minutes, or until the edges are lightly golden.
⏱️ 30 min•🌡️ 350 - 11
Remove the cookies from the oven and let them cool completely on the baking sheet or a wire rack. Once cooled, generously dust the cookies with additional powdered sugar before serving.
⏱️ 30 min