New Spin on Rollie Pollies


Preparation info

  • Difficulty


  • Makes

    Eighteen to twenty

    2 inch cookies

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About
Oven Temperature 425°F/220°C

You will never discard leftover scraps of pie or pastry dough after you try these cookies. Not only are dough scraps great to have in the freezer for “windfall pies”—little pies that can be made after harvesting a serendipitous discovery of a small amount of berries or other fruit—but when sweetened and flavored, the scraps transform into buttery delicious, crisp cookies. My new spin on these cookies is to flatten them into ovals, which not only makes them larger, it also gives them a more artistic design.


Flaky Pie or Pastry Dough

dough scraps . 8 ounces 227 grams
superfine sugar (see Note) 2 tablespoons plus 1 teaspoon 1 ounce 30 grams
ground cinnamon ¼ teaspoon . 0.5 gram
turbinado sugar, preferably Sugar in the Raw . . .

Special Equipment

Two 15 by 12 inch cookie sheets, no preparation needed or lined with parchment


Preheat the Oven

Thirty minutes or longer before baking, set an oven rack in the middle of the oven and preheat the oven to 425°F/220°C.

Prepare the Dough

Cut the scraps of dough into similar lengths and lay them on a sheet of plastic wrap, overlapping them slightly. Sprinkle the dough lightly with flour and cover with a second sheet of plastic wrap. Roll lightly to make the dough adhere. Then lift away the top sheet of plastic wrap and use the bottom sheet to help fold the dough into thirds, like a business letter. Wrap the dough well in plastic wrap and refrigerate it while preparing the sugar mixture.

Make the Filling

In a small bowl, stir together the superfine sugar and cinnamon until evenly mixed.

Roll the Dough

Divide the dough into 2 equal pieces. Roll each piece of dough into a narrow 12 by 6 inch rectangle, inch thick. Discard the top sheet of plastic wrap and sprinkle the dough evenly with the sugar mixture. Use the bottom sheet of plastic wrap to lift the dough along the long side, and tightly roll up the dough into a cylinder about 1 inch in diameter. Wrap each cylinder with the bottom sheet of plastic wrap and refrigerate for 1 to 8 hours.

Remove and discard the plastic wrap from 1 cylinder. With a sharp knife, cut the cylinder on a diagonal into 1 inch thick slices. Any gaps will seal on rolling. Roll out each slice into a 2 inch long by 1½ inch wide oval to resemble a rose. For a glimmer of sparkle, lightly sprinkle the tops with the turbinado sugar. Place the cookies on a cookie sheet at least 1 inch apart.

Bake the Cookies

Bake for 6 to 9 minutes, or until the bottoms are browned. Flip each cookie over, rotate the cookie sheet, and continue baking for 2 to 4 minutes, or until the other side browns.

Cool the Cookies

Set the cookie sheet on a wire rack and use a pancake turner to lift the cookies onto another wire rack. Cool completely.

While the first batch of cookies is baking, shape the dough for the second batch.


Airtight: room temperature, 3 weeks; frozen, 6 months.