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Traditional Italian Breakfast Cookies

These Breakfast Cookies are a traditional cookie served in Italy, a fast and easy way to have your cookie and eat it at breakfast. Crunchy on the outside and soft inside. These Italian Cookies are perfect anytime!

Breakfast cookies on a brown board with a espresso pot and cup.


 

When my husband and I first got married, I could not watch my husband eat breakfast. I would place the large mug of caffè latte on the kitchen table and get the heck out of there.

I could never understand why he couldn’t eat breakfast like a normal person. You know, a cup of coffee, Tim Horton style, a Toasted Bagel or hey even a Muffin would work.

So how he could possibly throw anything and everything from cereal, to a Homemade Cake,  Cookies to Yup even left over Tiramisu into that large mug was beyond me.

He would even tell me if the cake was too dry or not dry enough! How could he tell from all that soggy mess whether the cake was dry or not? But he swears he can tell!

So I  decided to make him Traditional Italian Breakfast cookies, like his mother used to make. Something that most Italians do dunk in their cafe latte in the morning. They were a success and yes the perfect dunking Cookie!

Recipe Ingredients

  • Flour – all purpose flour (at least 11% protein)
  • Salt
  • Baking powder – make sure it hasn’t expired
  • Egg – room temperature large egg
  • Sugar – granulated sugar
  • Milk – 2% or whole milk
  • Vegetable oil – I use sunflower or corn oil
  • Vanilla – vanilla extract
Breakfast cookies on a brown board with a espresso pot and cup.

How to make Breakfast Cookies

In a medium bowl whisk together the flour, salt and baking powder.

In a large bowl or stand mixer with the flat beaters, beat together the egg and sugar until light and frothy approximately 2-3 minutes. Add the milk, oil and vanilla, beat well.

Add dry ingredients a little at a time and mix with a wooden spoon or spatula (do not beat).

Traditional Italian Breakfast Cookies, a fast & easy cookie recipe, crunchy on outside and soft inside. Perfect for breakfast or snack.

Transfer the cookie dough to a lightly floured flat surface and knead gently until combined. Dough will be slightly sticky so don’t over flour.

Remove pieces of dough to form into oblong shapes then roll them in granulated sugar and place on the prepared large baking sheets.

Bake for approximately 10-15 minutes. 

I love cookies and If you are like me you might want to try a couple of my favorites such as these Occhio di Bue or also known as sandwich cookies, or how about a hug in cookie form with these Italian Abbracci Cookes? And of course, if you are anything like the Italian you are going to love these Italian Beer Cookies or Easy Pistacchio Cookies or why not try these chocolate dipped breakfast cookies, these are quite amazing also Sicilian dunking cookies!

Cookies on a brown plate.

How to store Italian breakfast cookies

The cookies should be stored in an airtight container, they will keep at room temperature for up to 5-6 days.

How to freeze the cookies

Place the completely cooled cookies in a freezer bag or container, they will keep for up to three months in the freezer. They can be thawed on the counter.

Whether you are a dunker or not, these Italian Breakfast Cookies are a delicious way to start your day or even eat as a snack. Enjoy!

Cookies on a tray with one broken in half.
Breakfast cookies on a brown board with a espresso pot and cup.

Traditional Italian Breakfast Cookies

Rosemary Molloy
A fast & easy cookie recipe, crunchy on outside and soft inside. Perfect for breakfast or snack.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Italian
Servings 21 cookies
Calories 114 kcal

Ingredients
 
 

  • cups + 1 tablespoon all purpose flour (290 grams total)
  • 1 pinch salt
  • 2 teaspoons baking powder
  • 1 large egg (room temperature)
  • ¾ cup granulated sugar
  • ¼ cup milk whole or 2% (room temperature)
  • ¼ cup vegetable oil (I usually use sunflower or corn oil)
  • ½ teaspoon vanilla

EXTRAS

  • ¼ cup granulated sugar (more or less) for rolling

Instructions
 

  • Pre-heat oven to 350F (180C). Line 2 baking sheets with parchment paper.
  • In a medium bowl whisk together the flour, salt and baking powder.
  • In a large bowl or stand mixer with the flat beaters, beat together the egg and sugar until light and frothy approximately 2-3 minutes. Add the milk, oil and vanilla, beat well.
  • Add dry ingredients a little at a time and mix with a wooden spoon or spatula (do not beat).
  • Transfer the dough to a lightly floured flat surface and knead gently until combined. Dough will be slightly sticky so don't over flour.
  • Remove pieces of dough to form into oblong shapes (approximately 2-2½" x ¾" – 6½ x 2 cm) roll them in granulated sugar and place on the prepared baking sheets.
  • Bake for approximately 10-15 minutes. Enjoy!

Notes

The cookies should be stored in an airtight container, they will keep at room temperature for up to 5-6 days.
To freeze the cookies, place the completely cooled cookies in a freezer bag or container, they will keep for up to three months in the freezer. They can be thawed on the counter.

Nutrition

Calories: 114kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 7mg | Potassium: 61mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 18IU | Calcium: 24mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Republished from October 21, 2016.

225 Comments

  1. I love your site! Over 40 years ago my son came home from a friend’s house & raved about the “puffy “cookies he’d had. He got the recipe & I never made it. My Italian husband [ now deceased] did.
    That recipe calls for 6 cups of flour,1/2 lb. butter,1 cup sugar, 6 eggs, 6 teaspoons of baking powder,3 teaspoons vanilla,6 1/2 oz. [ a small can] of evaporated milk.

    As the years have passed, I’ve been too hesitant to give it a go. I think the quantities have scared me. I loved those cookies when he’d bring some home & wondered if you thought YOUR recipe was like hers? I’d like your input VERY much. I hope to hear from you. My very best, Nancy Visconti

    1. Hi Nancy, these sound more like an Italian / American cookie, because you can’t get evaporated milk in Italy. Unfortunately I can’t really say if they are like mine since I have never tasted one. Maybe try halving her recipe and see how it goes? Let me know, take care!

  2. Hey can we use olive oil, or just a light olive oil? i just don’t think that vegi and Canola oils are healthy to our body, please let me knaw what you think soon. Thankyou so much. Molto grazie.

  3. This were the stickiest dough I ever made. I could hardly shape cookies and had to sprinkle sugar after dropping dough in clumps on sheet. I followed recipe exactly ๐Ÿคท. They smell great and hope they at least taste good.

  4. 5 stars
    I would like to try these. I love your biscotti recipe I made the cranberry white chocolate ones and my son’s girlfriend wanted the recipe. Now she is making recipes from your site too. Sharing the love ! Thank you

    1. Hi Elaine, thanks so much, so glad everyone enjoyed the cookies and thanks for sharing with your son’s girlfriend. I hope you enjoy these cookies also. Take care!

  5. Good morning, my question is regarding the flour. I live in Toronto and was wondering if our robin hood flour would be suitable for these cookies.

  6. 5 stars
    Rosemary, thank you for a wonderful recipe. These cookies are delicious and bring back beautiful memories of my nonna and mom. They made these cookies every week and they disappeared quickly. You canโ€™t just eat one-yum with a cup of coffee. Brought these to a couple family members and they had similar memories. Thank you again for this delicious recipe.

  7. 5 stars
    These brought back so many beautiful memories of my Nonna and mom. They made similar cookies that our whole family loved. These were so delicious and I couldnโ€™t stop at just one. Gave these to some relatives and they loved them. Thank you for a wonderful recipe that I will use time and again.

  8. 5 stars
    Rosemary, When I first tried your Italian breakfast cookies I wrote and told you how much I love them and that I had veganized them. I make these all the time. I LOVE them. Today I made 2 batches. I made 1 with anise seed and anise extract, and the other I used orange extract and orange zest. I also added a handful of mini vegan chocolate chips. Omigosh amazing. I also make them with lemon extract and lemon zest. These are the best cookies I have ever eaten. I just cannot thank you enough.

  9. 5 stars
    These were lovely, thankyou.
    I ground up some star anise and added 2tsp aswell.
    The kitchen had a lovely smell of liquorice and gave the biscuits another level.
    If adding anise extract then reduce to 1tsp.

  10. 5 stars
    Rosemary, these are the perfect biscotti! Mother-in-law who was Sicilian would make breakfast cookies but didnโ€™t have a recipe. When she passed away, my husband was really craving them. I tried so many recipes, but yours is the โ€œwinnerโ€! My husband eats his biscotti and sweets just like your husband. I laughed so much when reading your introduction to this recipe. Thank you for sharing and making my husband so happy!

  11. 5 stars
    These are my go-to cookies when I am craving a simple cookie to go with my coffee…or tea! Easy and tasty! Thank you.

4.56 from 198 votes (136 ratings without comment)

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