Rolled Cookies

Shaped cookies can be a fun treat for kids, and decorating them is half the fun!

  • Prep
    25 min
  • Bake
    16-17 min
  • Quantity
    18 @ 4 in


1 pouch of Mom’s Modern Mixes Cookie Master Mix
3 oz (about 1/5 lb) silken tofu, pressed and patted dry
1-1/2 tsp extract (vanilla, lemon, strawberry, almond, etc)


1. Pour your Mom’s Modern Mixes Cookie Master Mix into a mixing bowl.
2. Add the silken tofu and extract.
3. Mix until fully combined and everything looks consistent. The mix may still look a little crumbly, but should hold together if squeezed into a ball.
4. Between plastic wrap, roll out to 1/4 inch thick.
5. Remove the top layer of plastic wrap, but into desired shapes, then flip the cookie dough (on the bottom plastic wrap) onto a foil lined baking sheet. Using hands or a tooth pick, remove the dough between the cut cookie shapes. If needed, separate the cookies to leave at least 1/2 inch between.
6. Bake at 325° for 16-17 minutes. Allow to cool on the foil for at least 5 minutes before carefully removing to finish cooling on a rack.

Recipe Tips

To remove plastic wrap from the top of the cookie dough, hold 1 edge of wrap firmly at both corners, flip it over until what was the top of the wrap is now folded onto itself, then gently peel by pulling parallel with the wrap that’s still on the cookie dough.

This dough becomes stickier each time it is rolled out. Try to get as many cookies from the dough with each roll and refrigerate for 10-20 minutes between working if needed.

To shape the last scraps of dough, either press them into a cookie cutter or free-form using hands, cutting utensils, and toothpicks.

This is a firm dough that will not spread much. Use a toothpick to add large eyes on animals prior to baking.

Vanilla extract makes a cookie flavor reminiscent of graham crackers (you could even sprinkle cinnamon sugar on top before baking for cinnamon grahams). Almond extract makes a cookie flavor reminiscent of animal crackers.

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