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Savta Cookie Dough


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Savta Cookie Dough


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Savta Cookie Dough

This dough is wonderful as a plain cookie, which is why it also works beautifully for Hamantashen and even rugelach.


  • Prep Time : 20 min
  • Cook Time : 10 min
  • Ready Time : 30 min


36 medium cookies


  • 1 cup margarine
  • 1 cup Sugar
  • 2 Eggs
  • 21/2 cups Flour
  • 21/2 tsp. baking powder
  • 2 teaspoons vanilla


1 Mix margarine, sugar and vanilla in food processor. Add eggs. In a separate bowl mix 2½ teaspoons baking powder with 2½ cups flour. Add the flour mixture to the wet mixture and mix until dough forms.
2 Roll out dough and use as you like.
3 Bake at 400 for 12 minutes.
4 Variation: You can substitue 1 teaspoon lemon juice for the vanilla and it will make it crispier.


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




14 Responses to Savta Cookie Dough

  1. Thanks good to know, also just add flour as needed too.

  2. avatar says: Diane

    I have been trying to reconstruct my grandmother’s cookies. I have a cryptic photocopy of her hand written recipes. Written originally in pencil; it was faded by the 70′s when I photocopied the entire note book. Two ingredients are missing because you can’t read them. I believe it must be eggs and margarine – after seeing your recipe above. She used a little different amounts but I think this may just be the cookie recipe.

    In made the cookie shapes like the suites in a deck of cards. I have most of the cookie cutters.

    If this is the recipe, my brothers and I will be very excited. Will try it this weekend and THANKS!!!!!

  3. avatar says: Diane

    Do you have to refrigerate the dough for a while before rolling out and cutting?

  4. avatar says: Mindy

    this recipe looks easy and great! How many grams is one cup margarine?

  5. avatar says: Carol39

    I have been making number cut-out cookies for my children and grandchildren for almost 32 years. I needed a pareve recipe for this year and this one looks very close to my original recipe.

  6. avatar says: Carol39

    I have made the dough twice. Each time I had to keep adding flour even after refrigerating it overnight. Any thoughts? My regular cookie dough calls for 2 cups of sugar, one cup of butter and 5 cups of flour. Next time I will probably use my original recipe using margarine and soy milk.

    • I never refrigerate it and I do add flour as I go, but nothing crazy. I do find in general when baking that the flour I use makes a difference too, so you might have to adjust, but it is okay to keep adding flour until the dough works for you.

  7. avatar says: judi

    Safta never used margarine. To quote her:’Phee, that is a poison and it will ruin the dough’.”

    • avatar says: hadassa

      So what do you use instead of margarine?

      • You can try it with oil, it changes the texture, but works ok. Otherwise a healthier margarine like Smart Balance is a good choice.

  8. avatar says: Tova

    I used this dough recipe to make flower cut-out sugar cookies for Shavuos. No one has been able to stop eating them – they were the best sugar cookies I’ve ever made!

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