Pasta Frolla Cookie Dough

Crisp delicious pasta frolla cookies that you can eat plain or decorate anyway you like.,

Making the dough by hand:

The dough is super easy to put together in a food processor, but can also be made by hand in a large bowl.

  • Place the flour, powdered sugar, baking powder and salt in a large bowl and whisk to combine.
  • Add cubed, cold, unsalted butter.
  • Begin working the butter into the flour, using your fingertips until you have the consistency of coarse cornmeal.
  • In a small seperate bowl, whisk together the egg, egg yolk and vanilla and add it to the flour/butter mixture.
  • Using a fork gently mix together the eggs and dry ingredients until you form a crumbly dough.
  • Tip the mixture out onto yout counter or board and begin to bring it together. Gently knead a few times until the dough is smooth.


My flour of choice, for this recipe is Caputo “00” Baking Flour (Previously known as Pastry Flour). It is great for creating light, fluffy, flaky, delicate textures in all your sweet treats. And especially these cookies.

All-purpose flour will also work well in this recipe, but the cookies won’t be as light.

Pasta Frolla Cookie Dough


  • 250 grams Flour
  • 75 grams of Powdered Sugar
  • 3/4 Teaspoon of Baking Powder
  • 1/3 Teaspoon of Kosher Salt
  • 125 grams of Cold, Usalted Butter
  • 1 Whole Large Egg
  • 1 Egg Yolk
  • ½ Teaspoon Vanilla Extract or Vanilla Bean Paste


  • Place the flour, sugar, baking powder and salt into a food processor and pulse about 5-6 times until combined.
  • Cut the butter into ½” cubes and add to the flour mixture. Pulse 10-15 times until the butter is incorporated and the mixture looks powdery or sandy.
  • In a small separate bowl, whisk together the whole egg, egg yolk and vanilla. Add the mixture to the food processor and pulse until the dough just begins to come together.
  • Dump the dough out onto a lightly floured surface and knead 5-6 times to form a smooth dough.
  • Shape the dough into a square, wrap in plastic wrap and place in the refrigerator for at least 2 hours and up to 2 days.
  • Preheat your oven to 350℉
  • After chilling, cut the dough in half and work with one piece at a time.
  • Roll each piece, between two pieces of parchmnet paper, to a thickness of 3/16”.  Cut out as many pieces as you can with the cookie cutter of your choice. 
  • Place the cookies on a parchment lined baking sheet.
  • Bake the cookies for 11-12 minutes or until the edges begin to turn a light golden brown.
  • Remove from the oven and let cookies cool on the pan for about 10 minutes.  Then, place the cookies on a metal rack to cool completely.

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