Rosalach Cookies (Israeli Rolled Cookies)

A few years ago, I learned about a new type of Israeli treat– Rosalach Cookies (also spelled Rozalach), in Hebrew רוזלך. They may look like Rugalach, but these are bite-size rolled cookies made from pizza dough.

The urban legend behind this recipe is that the chef didn’t want to throw away some leftover pizza dough in a coffee chain in Israel, so he made cookies out of it. Rosalach became a best-seller, and the recipe became viral all over the net.

The Rosalach Cookies dough doesn’t contain dairy or eggs, making the cookies vegan (if using a vegan spread!!) and a great Pareve dessert. Once you make Rosalach, you won’t be able to get enough of them!

Why You’ll Love These Cookies

• Soft-baked, but not as soft as a piece of cake
• Chewy
• Egg-free, dairy-free (optional)=Pareve and Vegan
• Relatively quick—only 30 minutes to let the dough rest

Ingredients Overview:

*The full recipe is in the recipe card below!

Active dry yeast: Only a teaspoon is needed to lift the cookies. 

Vanilla sugar (or granulated sugar): One tablespoon of sugar to feed the yeast. The cookies will get their sweetness from the filling. 

Oil: I like to use Canola oil, but other neutral oils like vegetable oil work too. 

Oil spray: Protects the dough from drying out and keeps the dough from sticking to the counter. 

Filling: Any *thick* spread would be great for this Rosalach Cookies. Nutella is a classic, but also Lotus Biscoff Cookie Butter, Halvah, Nutevia, etc.

FAQs

More Cookies You’ll Love

Shortbread Tahini Bars

Mandel Bread (Mandelbrot) with White Chocolate

Israeli Chocolate Swirl Cookies

Tahini Pretzel Chocolate Chip Cookies

Honey Spice Soft Cookies-Duvshaniot

Rosalach Cookies

Author Rachel

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Yield 40 cookies

Print Pin Recipe

Description

Rosalach (also spelled Rozalach) are bite-size rolled cookies made from pizza dough. They are great with a cup of warm coffee or tea.

Kosher, Pareve, or dairy (can be vegan too, depending on the spread you choose)

Equipment

• Rolling pin
• Baking sheet
• Parchment paper

Ingredients

• ▢ 1 Teaspoon (5g) active dry yeast
• ▢ 1 and 1/4 cups (300ml) water at room temperature
• ▢ 3 and 1/2 cups (500g) all-purpose flour
• ▢ 1 Tablespoon (10 grams) vanilla sugar or granulated sugar
• ▢ 1/4 cup (60ml) canola or olive oil
• ▢ 1/2 Teaspoon salt
• ▢ oil spray
• ▢ 1 small jar of your favorite chocolate spread like Nutella OR Any *thick* spread like Lotus Biscoff Cookie Butter, Halvah, Nutevia, etc.
• ▢ powdered sugar for dusting

Instructions

• In a large bowl, mix the yeast and water.
• Add flour, vanilla sugar, oil, and salt. With your hands (or a mixer), knead everything together for 5 minutes. The dough should be very smooth and not sticky. If it feels dry, then add a tiny drop of water.
• Grease the surface of the dough with oil spray, cover it, and let it rest for thirty minutes. The dough should rise a little bit, but it should not double in size.
• Preheat the oven to a high heat of 440°F/230°C.
• Grease your working surface with oil spray.
• Divide the dough into 4 parts.
• Spray each part with oil and roll it into a very thin rectangle.
• Spread chocolate on each rectangle, and then roll into a tight roll.
• Slice the rolls into cookies about 1-inch (2 cm), place on an oven tray lined with parchment paper, and bake for 7 minutes!! Cookies should stay white (they will look almost raw).
• Dust with powdered sugar and enjoy!

Notes

Make sure the cookies cool completely before storing. Store them at room temperature in an air-tight container for up to a week. 

Rosalach freeze well! Freeze baked cookies in layers, separated by parchment or waxed paper, in an airtight container for up to 3 months. 

You can also freeze the cookies before actually baking them. When ready to enjoy, bake them straight out of the freezer (baking time will be a few minutes longer).

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