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.
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!
A fast & easy cookie recipe, crunchy on outside and soft inside. Perfect for breakfast or snack.
- 1 egg room temperature
- 3/4 cup sugar + extra for rolling (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)
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!
Republished from October 21, 2016.
Christi Watson says
Just made these and they are absolutely incredible!
Perfect for giving as a gift too as they have a tough exterior (so they won’t break) but oh so soft on the inside.
Heaven!
Rosemary says
Hi Christi, so glad you enjoyed them and yes a great idea for gift giving. Have a great weekend.
Helen says
How long can you store these cookies in an airtight container?
Rosemary says
Hi Helen, in an airtight container they should keep up to a week. Hope that helps. 🙂
Stephanie says
Can’t wait to try these. Is there a Pin It feature so that I can put it on Pinterest?
Rosemary says
Hi Stephanie, thanks so much hope you enjoy them. And yes there is a Pin feature on the left that floats (in black) as you scroll. 🙂 . Well it was there, seems to have disappeared. Thanks for letting me know. Update they are back.
Liz says
You had me at “cookies for breakfast” 😉 But seriously, these are so yummy!
Rosemary says
Thanks Liz, so glad you enjoy them!
Shari says
Are these at all similar to the cookies you see at weddings? The cookie cake? Cookies with frosting or dipped in chocolate? I have been searching for YEARS to find a recipe to make these myself. No luck and the Italian bakery in NY are not willing to share lol. Any suggestions?
Rosemary says
Hi Shari, I am pretty sure they are a type of butter cookie, are they? (which I happen to have an amazing recipe in my new cookbook :), so therefore unfortunately I can’t share it now ) . Although interesting to know, that this is an American tradition because Italians in Italy never serve cookies at a wedding.
Jane Saunders says
Haha, I am with you on not watching if so many items are ending up in liquid. I do not do soggy food, unless it’s a cookie designed for dipping either. Now these cookies I would happily dunk in tea, warm milk or hot chocolate any morning of the week… and then maybe at suppertime in some Vin Santo, just for good measure.
Rosemary says
Hi Jane, haha so glad you get it too! And yes these are the perfect dunking cookies. 🙂
Liliana says
Hi and thank you for your recipes. My question relates to this recipe for Italian cookies. My family would like some savoiards that are not so mushy in the tiramisu. May I use this recipe and use them in Tiramisu?
Rosemary says
Hi Liliana, thanks so much. I think these cookies would actually work out quite well. Let me know how it goes.
Diane N says
Was wondering if you have a recipe for Italian Knot cookies? Everyone I have tried in the past are not like how my grandmother made them. I have been searching for one similar to hers. Would appreciate it so much!!
Rosemary says
Hi Diane, I found out that in Italy they are called Ancinetti and sometimes Sweet Taralli so I will see what I can find.
Eva says
Hi Rosemary ,
I just made the traditional Italian breakfast cookies.
They are so light and delicious !
I would like to try The Ciambelles ,al vino!
Thank you so much for your recipes .
I am originally from Europe ,and have been many times
in Italy. Love love their fine cooking
Eva
Rosemary says
Hi Eva, thanks so much, I am so glad you enjoyed them. Let me know what you think of the wine cookies. And I agree, can’t get much better than Italian cooking. Have a wonderful Sunday.
Diana says
Just chiming in to say I’ve made the wine cookies that you speak of from this site and they are delicious! I use our homemade vinocotto and add the fennel! You should definitely make them. They are one of my fave biscuits and if I bring them to a family party, they disappear in seconds because they are so good!
Thanks Rosemary for this great site and amazing recipes!
Rosemary says
Hi Diana, thanks so much, so glad you and everyone enjoy them. Have a great weekend.
Lisa says
Hi Rosemary, I just finished baking these cookies and they are great. My family will enjoy dunking in their coffee tomorrow morning. I love your recipes, very simple yet wonderful. Since I am of Italian background I recognize the authenticity of your recipes. Sweet regards from Toronto!
Rosemary says
Hi Lisa, so glad you enjoy the recipes and the cookies. And hi back to Toronto. Have a great week.
Susan says
Delicious. I added grated orange rind and almond extract. It’s summer here so a spell in the fridge was necessary I used mild olive oil. Thanks for this I was tempted to dip the ends in melted chocolate – maybe next time.
Rosemary says
Hi Susan, thanks and great idea with the orange and almond. Have a great weekend.
caroline says
will definitely be making these. what kind of milk do you use – skim, whole milk? thank you.
Rosemary says
Hi Caroline, I always use 2% milk. Rosemary
Charm says
I have been trying to find a recipe for I think are these cookies that my great aunt used to make but she called them what sounds like sucarines?? I had them when I visited in Sicily
Could it be these cookies? Seemed like hers were made with egg whites??but I’m not sure? They were crispy though?
Rosemary says
Hi Charm, I think that may be a dialect word, are you thinking of savoiardi cookies which are made with egg whites. But I don’t have a recipe on my blog although it is a recipe that will be in my book that is coming out in the Fall. 🙂 But these cookies are really good too. Try them and let me know. Rosemary
Ines says
Baked these cookies last night. I love them! The only difference is that I didn’t roll them in sugar, instead sprinkling some on the top before baking. My husband enjoyed eating the cookies as he sipped on a glass of wine.I can’t wait to dunk them in my morning coffee!
Rosemary says
Hi Innes, so glad you enjoyed them and your husband too. My husband loves them dunked. Have a great weekend. Rosemary
Janet says
Can I substitute butter for the vegetable oil? I only had olive oil and now that’s all we can taste; however I can tell we’d love these otherwise!
Rosemary says
Hi Janet, I have never made them with butter but apparently you can, so to substitute the 1/4 cup of oil use 1/4 cup + 1 tablespoon melted butter. Hope that helps let me know.
Joanne Liesen says
My Mom used to made a morning ( similar to our American hard roll) bun or roll and she chopped the dough on what she called a grommala board which to me looked like a paper cutter.. Does this sound familiar?
Rosemary says
Hi Joanne, sorry but I have never seen that, do you maybe mean Pizzelle? Happy New Year.
Marina says
Not related to this recipe, but since you have been in Italy this long, would you know what the equivalent amount of American baking powder one would use for one packet of the Italian “lievito per dolci” such as the Pane degl’angeli”brand?
Thank you,
Marina
Rosemary says
Hi Marina one packet equals I use it one for one so one packet is equal to 5 teaspoons or 1 tablespoon and 2 teaspoons. So if a recipe is 1 teaspoon you would use 1/5 of the packet. Hope that helps.
Dora says
These cookies were delicious. Used 1 cup of whole wheat flour to replace some of the regular flour. Only 1/2 cup sugar used and added 1/2 cup of crushed walnuts. Thank you. Being Italian, I empathize with your husband and his love for dunking!
Rosemary says
Hi Dora, so glad you enjoyed them. And crushed walnuts sounds wonderful. Have a great weekend.
Laura Ferko says
Hi Rosemary, I am really wanting to try this recipe, and we are having a potluck tomorrow in which the hostess is making lasagna. She is looking for desserts and I thought perhaps these little cookies might be a light little treat. Just curious, is it possible to put bits of chopped, dried fruit in the batter? Thanks, Laura
Rosemary says
Hi Laura, I don’t see why you couldn’t although I wouldn’t add too many and make sure they are small pieces. Probably best to add them just when the dough starts to come together. Hope that helps. Have fun.
Mary says
These are called savoiardi in Italian or lady finger cookies in English.
Rosemary says
Hi Mary, actually Savoiardi or Lady Fingers are made with more eggs. These are lighter and served with warm milk in the morning. 🙂
Diana says
I’m hoping these are the cookies I discovered and loved while traveling through Italy. Is it possible to use butter and maybe almond flavor?
Rosemary says
Hi Diana, I hope they are too. You probably could substitute but they might not be as crunchy. And almond flavour would be fine. 🙂
Ann Marie says
This brought back memories of my late father who would pour some of his coffee into his breakfast cereal, whether it was cheerios or corn flakes, and he dunked toast and donuts into his coffee cup as well. He liked to dunk cookies or cake into his evening coffee as well.
Rosemary says
Hi Ann Marie, thanks and memories of our fathers are the best and this is exactly how my husband eats in the morning. 🙂 Have a great weekend.
Lisa says
Hi. This recipe sounds delicious and I would love to try. Can you please confirm the amount of flour? One tablespoon doesn’t seem to be enough for all those wet ingredients. Thanks very much!
Rosemary says
Hi Lisa, it’s actually 2 1/4 cups + 1 tablespoon (the 2 1/4 cups is above the 1 tablespoon, I just updated it to show on one line) thanks hope you enjoy them. Have a great week.
Chassidy says
Can these be made the night prior? Or can I make the dough at least and refrigerate until I bake them in the morning? I’m making them for an “Italian” based work carry-in. Thank you!
Rosemary says
Hi Chassidy, sure making them the night before is fine. Just keep them in an airtight container. Hope you enjoy them.
ilovecooking says
I made it, they are really delicious and easy to make!
Rosemary says
So glad you enjoy them. Have a great week.
Mary Ann standish says
Thank you for this recipe! I adore biscuit type breakfast cookies and I found your website with these cookies. I added the vanilla plus 1/4 tsp lemon extract and the taste is to die for. I bet these work well with some chocolate chips, or drizzled icing if you want a sweeter twist. Five stars I highly recommend them.
Rosemary says
Hi Mary Ann so glad you enjoyed them and I think chocolate chips would be a great idea. 🙂
Rhiannon says
Just to confirm Rosemary, do you use white sugar for this recipe & plain flour?
Rosemary says
Hi Rhiannon yes just regular sugar and plain flour. Let me know how you like them.
Maria says
Do you use the Caputo Italian flour?
Rosemary says
Hi Maria I actually use “Manitoba” flour which is basically all purpose. Hope that helps. Rosemary
annie says
Just Laughing! Would it be better if he put milk in a bowl, and poured crispy crunchy things in and ate it with a spoon? I remember the italian breakfast cookies as being almost a cracker with very little sweetness and lots of crunch. They were fabulous with Nutella on them! I think a only slightly sweet breakfast cookie beats Lucky Charms every time in healthy…but I don’t do sugar in the morning. I will try these with a little less sugar since there was one brand that I loved, with less sugar.
Rosemary says
Hi Annie, that would be too easy! I hope you enjoy them, let me know.
diane says
Oops, sorry. I forgot you named the cookies “biscotti” earlier in the post. Please forget my earlier note.
Diane says
Rosemary, I’ve followed your recipe twice and both times the dough needed a short stay in the fridge. No biggie. I weighed the flour. I added a generous 1/4 teaspoon of anise extract – next time will add a little bit more or try a lemon version. It’s such a quick and easy recipe to assemble and not overly sweet. Do you know of another name for the cookies? Thanks so much.
Rosemary says
Hi Diane, yeah it is quite sticky, good idea putting it in the fridge. The lemon version is quite nice actually. Your welcome.
Linda Bacigalupi says
These look very good! What part of Italy is this traditional breakfast treat from? I have not eaten these in the Liguria fegion. Thanks for the recipe!
Rosemary says
Hi Linda, I live in the Lazio (Rome) region and they are very popular here, they are actually called “biscottini”. Have a great Sunday.
Lisa says
I have everything necessary to make these which I take to be a sign from the gods. I taught for many years and would grab a handful of cookies to have with coffee once I got to school. My students would comment on my breakfast choice since as a teacher I should have a healthier choice. I always told them that “cookies” were my breakfast of champions! (and I am a grown-up) I love Italian cookies so thanks for this recipe.
Rosemary says
Hi Lisa, haha exactly. Why not cookies for breakfast! Hope you enjoy these, let me know. Have a great Sunday. 🙂
Marisa Franca @ All Our Way says
Well since I grew up with a papà who dunked everything I got used to it. No matter what it was in it went. Eventuall,y they adapted more to the American type breakfast but the dunking stayed 🙂 Frankly, I think the breakfast cookies look a lot better than some of the oatmeal I’ve seen. Have a great weekend.
hellie says
i think your husband is just awesome! and you, too, for putting up with his revolting breakfasts with such good humour! 😀
Rosemary says
Hi Hellie, haha thanks so much. It is quite revolting ;). Have a great weekend.