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Place all dough ingredients into a mixer or large bowl and combine until a soft, pliable dough forms.
If the dough feels too dry, add a little more liquid, 1 tablespoon at a time.
If it feels too wet, add a little more flour.
Divide dough into 3 equal pieces.
Place dough between 2 sheets of parchment paper and roll into a thin rectangle or oval, about ⅛ inch thick.
Spread your filling of choice and add toppings.
Using the parchment paper to help guide you, carefully roll the dough into a log, gently peeling back the parchment as you go.
Using a knife or bench scraper, cut cookies about ¾ inch thick and transfer onto a parchment-lined baking sheet.
Repeat with remaining dough.
Bake in a preheated 350°F oven for about 25–30 minutes.
Once completely cooled, dust generously with powdered sugar and enjoy.
Store in a cookie jar on the counter, in the refrigerator for extra freshness, or freeze the dough ahead of time until needed.