About the Recipe
STOP BUYING store-bought cookies… make these instead!
1 Recipe. 60 Cookies. 3 Different Flavors.
The best part? If you break down the exact amount of ingredients used, these cookies cost less than $10 to make. Here’s your next pot luck dish or hostess gift!
I love making these dairy free so they can easily be served after a meat meal, but you can absolutely use regular butter and dairy fillings if you prefer.
Ingredients
Ingredients:
• 3½ cups all purpose flour (500 g)
• ¾ tablespoon baking powder (10 g)
• ½ cup powdered sugar (75 g), plus more for dusting
• 3 sticks non-dairy butter (340 g)
• ⅓ cup oil (80 mL)
• Pinch of salt
• Slightly less than ¼ cup water (about 50–55 mL)
Water can be substituted with orange juice or milk if making dairy cookies.
Fillings:
• Plant-based Nutella
• Crushed hazelnuts
• Date spread
• Crumbled halva
• Biscoff cookie butter
• Crushed Biscoff cookies
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Preparation
Directions:
Place all dough ingredients into a mixer or large bowl and combine until a soft, pliable dough forms. If the dough feels too dry, add a little more liquid, 1 tablespoon at a time. If it feels too wet, add a little more flour. The dough is very forgiving.
Divide dough into 3 equal pieces.
Place dough between 2 sheets of parchment paper and roll into a thin rectangle or oval, about ⅛ inch thick. Spread your filling of choice and add toppings.
Using the parchment paper to help guide you, carefully roll the dough into a log, gently peeling back the parchment as you go.
Using a knife or bench scraper, cut cookies about ¾ inch thick and transfer onto a parchment-lined baking sheet. I like using a bench scraper to help lift the cookies.
Repeat with remaining dough.
Bake in a preheated 350°F oven for about 25–30 minutes.
Once completely cooled, dust generously with powdered sugar and enjoy.
These freeze beautifully. Store in a cookie jar on the counter, in the refrigerator for extra freshness, or freeze the dough ahead of time until needed.