Mama Living Abroad

Rosalach Cookies

Rosalach Cookies in an orange bowl
Rosalach Cookies in an orange bowl

A few years ago, I learned about a new type of cookie – Rosalach (also spelled Rozalach), in Hebew 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 in a coffee chain in Israel the chef didn’t want to throw away some leftover pizza dough so he made cookies out of it. Rosalach became a best-seller, and the recipe had become viral all over the net. 

Rosalach Cookies are one of those recipes that seem difficult to make but are deceptively easy. They are great with a cup of warm coffee or tea. I always keep a jar of Rosalch on our kitchen counter and a container in the freezer. 

The Rosalach dough doesn’t contain any dairy or eggs, which makes 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!

Ingredients Overview:

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 recipe. Nutella is a classic, but also Biscoff Cookie Butter, Halvah, Nutevia, etc.

How to Store Rosalach?

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).

More Israeli Recipes You’ll Love

Authentic Falafel

Israeli Hummus From Scratch

Israeli Chocolate Swirl Cookies


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Rosalach Cookies in an orange bowl

Rosalach Cookies

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, Dairy or Pareve
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Course: Dessert
Cuisine: Israeli
Keyword: Israeli cookies
Servings: 40 cookies


  • 1 teaspoon (5 grams) active dry yeast
  • 1 1/4 cups (300 ml) water at room temperature
  • 3 1/2 cups (500 grams) all-purpose flour
  • 1 tablespoon (10 grams) vanilla sugar or granulated sugar
  • 1/4 cup (60 ml) 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 Biscoff Cookie Butter, Halvah, Nutevia, etc.
  • powdered sugar for dusting


  • 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 oven to a high heat 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!

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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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