Made with vegetable oil, the dough stays soft and super easy to pipe into any shape you like! Feel free to get creative with your toppings and flavors — the possibilities are endless♪
Ingredients
2 servings- All-purpose flour (cake flour)75g
- Pure cocoa powder (or matcha powder)5g
- Vegetable oil (salad oil)30g
- Sugar30～50g
- Milk30g
Directions
35 min- 1
Sift together 75g of cake flour and 5g of pure cocoa powder (or matcha powder) until evenly combined. Preheat your oven to 170℃.
- 2
In a bowl, combine 30g of vegetable oil, 30–50g of sugar, and 30g of milk. Mix well with a whisk until fully blended.
- 3
Add the sifted dry ingredients to the bowl and fold together with a rubber spatula using light, gentle strokes.
- 4
Continue mixing until the dough comes together into a smooth, cohesive mass.
- 5
Transfer the dough to a piping bag and pipe onto a baking sheet lined with parchment paper in your desired shapes.
- 6
Optionally, top with nuts or dried fruit before baking.
- 7
Bake in the oven at 160–170℃ for 15–20 minutes, until lightly golden. Remove from the oven when done.
- 8
Leave the baked cookies on the baking sheet and allow them to cool completely before serving.
Tips
Since this dough uses vegetable oil instead of butter, it's easy to handle and stays soft in the piping bag. Avoid using the thin piping bags that come as freebies with whipping cream — they can burst under pressure. Use a sturdy, high-quality piping bag for best results.
Nutrition
Per serving- Calories346 kcal
- Protein4.2 g
- Fat16.6 g
- Carbs45.2 g
- Sodium0.1 g
Made with vegetable oil, the dough stays soft and super easy to pipe into any shape you like! Feel free to get creative with your toppings and flavors — the possibilities are endless♪
Ingredients
2 servings- All-purpose flour (cake flour)75g
- Pure cocoa powder (or matcha powder)5g
- Vegetable oil (salad oil)30g
- Sugar30～50g
- Milk30g
Directions
35 min- 1
Sift together 75g of cake flour and 5g of pure cocoa powder (or matcha powder) until evenly combined. Preheat your oven to 170℃.
- 2
In a bowl, combine 30g of vegetable oil, 30–50g of sugar, and 30g of milk. Mix well with a whisk until fully blended.
- 3
Add the sifted dry ingredients to the bowl and fold together with a rubber spatula using light, gentle strokes.
- 4
Continue mixing until the dough comes together into a smooth, cohesive mass.
- 5
Transfer the dough to a piping bag and pipe onto a baking sheet lined with parchment paper in your desired shapes.
- 6
Optionally, top with nuts or dried fruit before baking.
- 7
Bake in the oven at 160–170℃ for 15–20 minutes, until lightly golden. Remove from the oven when done.
- 8
Leave the baked cookies on the baking sheet and allow them to cool completely before serving.
Nutrition
Per serving- Calories346 kcal
- Protein4.2 g
- Fat16.6 g
- Carbs45.2 g
- Sodium0.1 g
Tips
Since this dough uses vegetable oil instead of butter, it's easy to handle and stays soft in the piping bag. Avoid using the thin piping bags that come as freebies with whipping cream — they can burst under pressure. Use a sturdy, high-quality piping bag for best results.