Light Traditional Italian Breakfast Cookies are a fast and easy way to have your cookie and eat it at Breakfast. Crunchy on the outside and soft inside. These Breakfast Cookies are perfect anytime.
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.
Be sure to watch the Video!
I know there are a lot of people who like to dunk a cookie or a piece of toast in their morning beverage. Not me, I tried it once and I got so upset when it got too soggy and fell in my coffee. Just not for me!
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!
Breakfast Cookies
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.
He was very happy about these Breakfast Cookies. They brought back memories and yes the perfect dunking Cookie.
But he couldn’t stop at these Tasty Italian Breakfast Cookies! Oh no. In goes 2 cookies and he doesn’t stop at that, a good bit of corn flakes are needed and eh why not a piece of that just made Yogurt Cake.
Give it a few swirls and there you have breakfast for the Italian.
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!
Traditional Italian Breakfast Cookies
Ingredients
- 1 egg room temperature
- 3/4 cup sugar (80 grams)
- 1/4 cup milk (remove from fridge 30 minutes before) (60 grams)
- 1/4 cup vegetable oil (50 grams)
- 1/2 teaspoon vanilla (2.10 grams)
- 2 1/4 cups + 1 tablespoon flour (289 grams)
- pinch salt
- 2 teaspoons baking powder (9.2 grams)
- 1/4 cup granulated sugar (more or less) for rolling
Instructions
- Pre-heat oven to 350° (180° celsius). Line 2 baking sheets with parchment paper.Whisk together flour, salt and baking powder.In a medium bowl beat together egg and sugar until light and frothy. Add milk, oil and vanilla, beat well.Add flour mixture a little at a time and mix with a wooden spoon (do not beat).Remove 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 2-2 1/2" x 3/4" - 6 1/2 x 2 centimeters) roll in granulated sugar and place on parchment paper lined baking sheets.Bake for approximately 10-15 minutes. Enjoy!
Nutrition
Republished from October 21, 2016.
M L says
Easy to make, very good and delicate. Next time, I’ll try to add cloves, cinnamon and anise seeds to resemble the ones made in Malta. These have less eggs and sugar compared to the weight of flour in our recipe (which then doesn’t contain the oil).
Rosemary says
Hi ML thanks so much, so glad you enjoyed it.
Sandra says
Just came out of the oven. I added orange zest and cardamom. I know cardamom is not a typical Italian flavour but I’m influenced by my husband’s Persian flavours. Didn’t roll in sugar. They are so soft and delitious just like my zia use to make. I’ve been searching a long time for a recipe like this. Thanks so much.
Rosemary says
Hi Sandra, thanks so much, great idea with the cardamom. Have a wonderful Sunday. 🙂
Melissa says
Is it possible to use almond milk in place of regular milk?
Rosemary says
Hi Melissa, I have never made them with Almond milk, but you could try and see how it is. Let me know if you do.
Kathie says
Made these delicious cookies yesterday. Used almond extract and added chopped almonds. Instead of rolling in sugar I just sprinkled some on top. My husband and I love them and they were so quick and easy to make. I will be making these often. Next time I’m using anise and vanilla extract. Thank you for the recipe
Rosemary says
Hi Kathie, thanks so much, great idea with the anise.
Debbie says
These little gems are delightful in every way!! Next time I may add some lemon zest. Perfection:)
Rosemary says
Hi Debbie, thanks so glad you like them. Good idea with the lemon zest. Have a great weekend.
Monica says
These are amazing!!!!! Quick and easy to make. And quiet delicious. My family is all about coffe dipping for a pre-breakfast breakfast too.. odd lol.
Rosemary says
Hi Monica, thanks so much so glad everyone liked them, and yes the perfect dunking cookie! Have a great weekend.
Joanne says
At 15 minutes, they still needed more time. Did I do something wrong? Also, lots of cracks on top. Any suggestions.
Rosemary says
Hi Joanne, well if you look at the photos there are cracks on the top of the cookies, maybe you made the cookies thicker and larger and that’s why they need more bake time. Or your oven may be a little off temperature wise. Let me know.
Mil says
Hi Rosemary: I have made these cookies and they are absolutely delicious. Since my grandson is a very picky eater, he just loves the simplicity of these cookies. Thanks for sharing.
Mil
Rosemary says
Hi Mil, thanks so much, so glad you and your grandson love them. Happy New Year.
Rosalind Waugh says
I have just made the yoghurt,apple and lemon cake. It did not taste very lemony. I followed you recipe to the letter. Perhaps, next time I will use some lemon extract. What do you think?
Rosemary says
Hi Rosalind, it really isn’t suppose to have a strong lemon taste, lemon is added so the apples don’t turn brown. It’s really an apple cake so you should have an overwhelming taste of lemon. 🙂