Filled Butter Cookies (Inspired by Sivan’s Kitchen)

These tender, buttery rolled cookies are inspired by a beautiful cookie dough recipe from Sivan’s Kitchen. I filled mine with Biscoff, Nutella, and a cream cheese raspberry filling to create three delicious variations that are perfect for holidays, dessert trays, or gifting.

Author: Inspired by Sivan’s Kitchen

Ingredients

Cookie Dough

500 g all-purpose flour
75 g powdered sugar about ½ cup
10 baking powder about 2 tsp
Pinch of salt
80 ml neutral oil
340 g unsalted butter softened
50 ml water

Filling Ideas

Biscoff Cookie Butter
Nutella
Cream Cheese and Raspberry Filling softened cream cheese mixed with raspberry preserves to taste

Finish

* Powdered sugar for dusting

Instructions

Preheat the oven to 350°F (175°C).
Line baking sheets with parchment paper.
In a large mixing bowl, combine the flour, powdered sugar, baking powder, and salt.
Add the oil, softened butter, and water.
Mix by hand until a soft, smooth dough forms. Avoid overmixing.
Divide the dough into three equal portions.
Place one portion of dough between two sheets of parchment paper and roll into a thin rectangle.
Remove the top sheet of parchment and spread a thin layer of your desired filling over the dough.
Starting from the long edge, gently roll the dough into a log, jelly-roll style.
Slice into individual cookies, about 1 inch thick.
Place on the prepared baking sheet, leaving a little space between cookies.
Bake for 18–20 minutes, or until the bottoms are lightly golden.
Cool slightly, then generously dust with powdered sugar.

Video

Notes

* Keep the dough cool if it becomes too soft while working.
* Don’t overfill the cookies or the filling may leak during baking.
* These cookies stay tender for several days in an airtight container.
* They also freeze beautifully before or after baking.

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Filling Variations

* Biscoff Butter
* Nutella
* Cream Cheese Raspberry
* Apricot preserves
* Pistachio cream
* Sweetened poppy seed filling
* Cinnamon sugar butter