You are in for a treat. One soft buttery dough becomes three completely different cookies: pistachio lemon cookies finished with white chocolate, chocolate sticks coated in milk chocolate and hazelnuts, and peanut cookies filled with strawberry jam. You mix the dough once, divide it into three equal portions, and flavor each portion in its own way.
There is nothing complicated here. You beat, knead, divide, shape, and bake. The pistachio lemon batch is rolled out and cut with a cookie cutter, the chocolate batch is shaped into short sticks, and the plain batch is rolled into balls, dipped in peanuts, and pressed with a deep hole for the jam.
The full batch makes 95 cookies, which is plenty for a colorful platter. Serve them together on one tray and let everyone pick a favorite. They suit Eid, a birthday table, a bake sale, or a relaxed weekend coffee break with family and friends.
Read through the lists before you start so you can set everything out in one go. The quantities below make one large batch of dough that splits into three cookie types, plus the fillings and finishes for each one.
COOKIE DOUGH
This is the base that all three cookies share.
400 g unsalted butter, softened
225 g powdered sugar
16 g vanilla sugar, which is 2 tbsp
0.2 g salt, a pinch
2 eggs, size M
10 g baking powder
900 g all purpose flour
PISTACHE LEMON COOKIES (1)
These are mixed into one portion of dough, then decorated after baking.
15 g ground pistachios
3 g lemon zest, about half a lemon
100 g white chocolate, for dipping and drizzling
Unsalted pistachios, chopped, for garnish
Edible rose petals, for garnish
CHOCOLATE COOKIES (2)
These turn into sticks and get a chocolate hazelnut coating once baked.
5 g cocoa powder
250 g milk chocolate
15 ml sunflower oil
30 g hazelnuts, chopped
PEANUT COOKIES (3)
This portion stays plain and gets its flavor from the peanut coating and the jam filling.
125 g unsalted peanuts, coarsely ground
1 egg white, size M
30 g granulated sugar
60 g strawberry jam
Tips
Any chocolate you enjoy can replace the white or milk chocolate used here, and you can swap the pistachios or hazelnuts for other nuts you prefer. Expect roughly 30 peanut jam cookies, 27 chocolate cookies, and 38 pistachio lemon cookies from one batch, so the platter comes out nicely balanced.
Instructions
Set everything out on the counter before you begin and let the butter soften at room temperature, because it mixes much more smoothly that way.
You will need a deep bowl, a kitchen scale, a cookie cutter, baking trays lined with parchment paper, a small saucepan, a piping bag, and a heatproof bowl for the double boiler.
The whole process takes about 180 minutes from start to finish, and the full batch makes 95 cookies.
Place the softened butter in a deep bowl. Add the powdered sugar, vanilla sugar, and salt. Mix until smooth. That is 400 g unsalted butter, 225 g powdered sugar, 16 g vanilla sugar, and a pinch of salt at 0.2 g.
Crack the eggs one by one into the bowl and mix well. Add the flour and baking powder, then knead until the dough is smooth and holds together. You will use 2 eggs, 10 g baking powder, and 900 g all purpose flour.
Divide the cookie dough into 3 equal portions of 540 g each. Weighing the portions keeps the three cookie types even, so they bake at the same rate.
Take one portion of the dough and place it in a deep bowl. Add 15 g ground pistachios and 3 g lemon zest, which is about the zest of half a lemon. Mix well.
On a floured surface, roll out the dough into a round sheet about 0.5 cm thick.
Use a cookie cutter to cut out your desired shapes and place them on a baking tray lined with parchment paper.
Take the second portion of the dough and place it in a deep bowl. Add 5 g cocoa powder and mix well until the color is even.
Take a piece of dough of 20 g and shape it into a ball. Roll it into a stick about 8 cm long. Place the chocolate sticks on a tray lined with parchment paper.
Proceed with the third portion of the dough and leave this one plain. Take about 18 g of dough and roll it into a ball. Repeat until the portion is used up.
Place the egg white in one bowl and the coarsely ground peanuts in another. Take a ball of dough and press it slightly, then dip it first in the egg white and then in the chopped peanuts. You will use 1 egg white and 125 g unsalted peanuts.
Press your index finger into the center of each cookie to create a deep hole. Place the peanut cookies on a tray lined with parchment paper.
Make the filling. Combine 60 g strawberry jam and 30 g granulated sugar in a small saucepan and cook over medium heat. Once it begins to bubble and the sugar is dissolved, it is ready. Let it cool and transfer it to a piping bag.
Preheat the oven to 190°C (375°F). Bake the cookies for 10 to 15 minutes. Keep an eye on them, because baking times may vary depending on your oven.
Fill the peanut cookies with the jam and set them aside.
Melt 100 g white chocolate using a double boiler method and transfer it to a small, deep bowl. Dip half of each pistachio lemon cookie into the white chocolate and place it on parchment paper. Repeat the process for the rest.
Use the remaining white chocolate to drizzle lines over each cookie. Garnish with chopped pistachios and rose petals, then let the chocolate harden.
Melt 250 g milk chocolate with 15 ml sunflower oil using a double boiler method. Place a heatproof bowl over a pot of boiling water and make sure the bowl does not touch the water. Break the milk chocolate into pieces and add it along with the sunflower oil. Stir frequently until completely melted and smooth.
Transfer the melted milk chocolate to a deep bowl. Add 30 g chopped hazelnuts and mix well.
Dip each chocolate cookie into the chocolate mixture until coated. Let the excess chocolate drip off and place the cookies on parchment paper to harden. You can also place them in the fridge or freezer to speed up the process.
Once the chocolate is fully set, the cookies are ready to serve. Enjoy them as a tasty treat for Eid or any occasion.
Weighing the dough into three 540 g portions is the easiest way to keep the batches even, so all three cookie types bake in the same amount of time.
Three Cookies From One Dough
Once the chocolate has set, you have three very different cookies on one platter, and they look far more complicated than they really are. The pistachio lemon cookies bring a soft, buttery crumb with a citrus note.
The chocolate sticks are firm, coated, and crunchy from the hazelnuts. The peanut cookies are the heartiest of the three, with a jam center that stays soft inside the nut coating.
Cookie
Flavor and shape
Finish
Pistachio lemon
Ground pistachios and lemon zest, rolled out and cut into shapes
Half dipped in white chocolate, drizzled, garnished with chopped pistachios and rose petals
Chocolate
5 g cocoa powder, 20 g pieces rolled into sticks about 8 cm long
Coated in milk chocolate melted with sunflower oil, plus 30 g chopped hazelnuts
Peanut
Plain dough rolled into 18 g balls with a deep center hole
Dipped in egg white and ground peanuts, then filled with strawberry jam after baking
Arrange the three types together on one large plate or a lined tray so the colors and textures stand out. They pair well with coffee, tea, or a glass of cold milk, and they hold up nicely on a dessert table next to fresh fruit.
For storage, let all the chocolate set completely before you stack anything. Keep the cookies in an airtight container at room temperature, with parchment paper between the layers so the coatings and the jam do not stick together.
If your kitchen is warm, a short stay in the fridge helps the chocolate stay firm, and the freezer is the quickest way to set the coating when you are short on time.
If you plan to make them ahead, bake and cool the cookies first, then decorate them the same day or the next morning. That way the white chocolate drizzle, the chopped pistachios, and the rose petals still look fresh when you serve them.
One batch of this dough gives you 95 cookies in total, so you can easily split the work across two sittings and still bring a full, colorful platter to the table.
FAQs
How do you make three different cookies from one batch of dough?
To make three cookies from one dough, prepare a large batch of buttery cookie dough and divide it into three equal 540 g portions. Add ground pistachios and lemon zest to one portion, cocoa powder to the second, and leave the third plain. Shape and bake each variation separately to create distinct flavors and textures from a single base.
What is the base dough recipe for these three cookie variations?
The base dough uses 400 g unsalted butter, 225 g powdered sugar, 16 g vanilla sugar, a pinch of salt, 2 large eggs, 10 g baking powder, and 900 g all-purpose flour. Mix the softened butter with sugars and salt, add eggs, then knead in the flour and baking powder until smooth. This yields about 1620 g of dough total.
Can you freeze the cookie dough or baked cookies for later?
Yes, the undecorated baked cookies freeze well for up to three months; thaw at room temperature before adding chocolate or jam. The raw dough can also be frozen, though it is easiest to shape and bake fresh. For short-term storage, keep undecorated cookies in an airtight container at room temperature for up to one week.
How many cookies does this recipe make and how long does it take?
This recipe yields approximately 95 cookies total, including about 30 peanut-jam, 27 chocolate, and 38 pistachio-lemon cookies. The total time is 180 minutes, and all cookies bake at 375°F (190°C) for 10 to 15 minutes. The yield makes it ideal for large gatherings, cookie swaps, or holiday gift boxes.
Three Cookies From One Dough You are in for a treat. One soft buttery dough becomes three completely different cookies: pistachio lemon cookies finished with white chocolate, chocolate sticks coated in milk chocolate and hazelnuts, and peanut cookies filled with strawberry jam.
Total Time:180 min
Yield:95 cookies 1x
Ingredients
Scale
COOKIE DOUGH 400 g butter, unsalted 225 g powdered sugar 16 g vanilla sugar, 2 tbsp 0.2 g salt, pinch of salt 2 eggs, m 10 g baking powder 900 g flour, all-purpose flour
PISTACHE-LEMON COOKIES (1) 15 g pistachios, ground 3 g lemon zest, half a lemon 100 g white chocolate pistachios, unsalted edible rose petals
CHOCOLATE COOKIES (2) 5 g cocoa powder 250 g milk chocolate 15 ml sunflower oil 30 g hazelnuts, chopped hazelnuts
PEANUT COOKIES (3) 125 g peanuts, unsalted 1 egg white, m 30 g granulated sugar 60 g strawberry jam
Instructions
1-Place the softened butter in a deep: Place the softened butter in a deep bowl. Add the powdered sugar, vanilla sugar, and salt. Mix until smooth. 2-Crack the eggs one by one into: Crack the eggs one by one into the bowl. Mix well. Add the flour and baking powder. Knead until smooth. 3-Divide the cookie dough into 3 equal: Divide the cookie dough into 3 equal portions (540 g each). 4-Take one portion of the dough and: Take one portion of the dough and place it in a deep bowl. Add the ground pistachios and lemon zest. Mix well. 5-On a floured surface, roll out the: On a floured surface, roll out the dough into a round sheet about 0.5 cm thick. 6-Use a cookie cutter to cut out: Use a cookie cutter to cut out your desired shapes and place on a baking tray lined with parchment paper. 7-Take the second portion of the dough: Take the second portion of the dough and place it in a deep bowl. Add the cocoa powder and mix well. 8-Take a piece of dough (20 g): Take a piece of dough (20 g) and shape it into a ball. Roll it into a stick about 8 cm long. Place the chocolate sticks on a parchment-lined baking tray. 9-Proceed with the third portion of the: Proceed with the third portion of the dough. Leave this plain. Take about 18 g of dough and roll it into a ball. Repeat this process. 10-Place the egg white in one bowl: Place the egg white in one bowl and the coarsely ground peanuts in another bowl. Take a ball of dough and press it slightly. Dip it first in the egg white, then in the chopped peanuts. 11-Press your index finger into the center: Press your index finger into the center of each cookie to create a deep hole. Place the peanut cookies on a parchment-lined baking tray. 12-Combine the strawberry jam and granulated sugar: Combine the strawberry jam and granulated sugar in a small saucepan. Cook over medium heat. Once it begins to bubble and the sugar is dissolved, it’s ready. Let it cool and transfer it to a piping bag. 13-Preheat the oven to 190°C (375°F): Preheat the oven to 190°C (375°F). Bake the cookies for 10-15 minutes. Keep an eye on them as baking times may vary depending on your oven. 14-Fill the peanut cookies with the jam: Fill the peanut cookies with the jam and set aside. 15-Melt the white chocolate using a double: Melt the white chocolate using a double boiler method and transfer it to a small, deep bowl. Dip half of each pistachio-lemon cookie into the white chocolate and place on parchment paper. Repeat the process for the rest. 16-Use the remaining white chocolate to drizzle: Use the remaining white chocolate to drizzle lines over each cookie. Garnish with chopped pistachios and rose petals. Let the chocolate harden. 17-Melt the milk chocolate with the sunflower: Melt the milk chocolate with the sunflower oil using a double boiler method. Place a heatproof bowl over a pot of boiling water (make sure the bowl doesn’t touch the water). Break the milk chocolate into pieces and add it along with the sunflower oil to the bowl. Stir frequently until completely melted and smooth. 18-Transfer the melted milk chocolate to a: Transfer the melted milk chocolate to a deep bowl. Add the chopped hazelnuts and mix well. 19-Dip each cookie into the chocolate mixture: Dip each cookie into the chocolate mixture until coated. Let the excess chocolate drip off and place the cookies on parchment paper to harden. You can also place them in the fridge or freezer to speed up the process. 20-Once the chocolate is fully set, the: Once the chocolate is fully set, the cookies are ready to serve. Enjoy these delicious cookies as a tasty (Eid) treat!
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