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.
Italian Breakfast Cookies
Italian Breakfast CookiesWhen 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!
Traditional Italian Breakfast Cookies
Ingredients
- 1 egg (room temperature)
- 3/4 cup sugar (150 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 1/4 cups + 1 tablespoon flour (290 grams)
- pinch salt
- 2 teaspoons baking powder
- 1/4 cup granulated sugar (more or less) for rolling (50 grams)
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 (2-3 minutes). 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.
Denise says
I’ve made these quite a few times now! They are delicious and simple to make. Thank you for sharing!
Rosemary says
Thanks Denise, so glad you enjoyed them. Take care.
Linda says
Made today. This is an excellent recipe! Great for dunking. The cookie is a little soft when first baked, but firmed up nicely when cooled. Next time I might add a little lemon zest. Reminds me of the Stella Dora cookies you buy in the store. Next I’ll try the S cookies on the site so I can compare.
Rosemary says
Hi Linda, thanks so much, glad you enjoyed them. Take care. Let me know how the S cookies go.
Penney says
My husband loves these! We have been trying to recreate a recipe from a friend’s cousin we ate while we were in Italy. These are the closest we’ve come. I did have to add a tad more flour because I couldn’t even roll them because they stuck all over my fingers. We might try rolling them long and then cutting into pieces as our friend in Italy did. This is a keeper!
Rosemary says
Hi Penney, thanks glad you enjoyed them. Take care.
Donald Bianco says
Hi I made these cookies a couple of times. But I am sometimes a lazy baker so I did what my Italian Mama did and made them in a loaf and then cut into slices. There are a couple of flavors that are traditional for Italian cookies in my area of Rhode Island, Anise and Rum or preferably Butter Rum.I did make two changes to the recipe, I don’t know why, someday I will make them exactly as you did. I substituted the oil with 1/3 cup shortening, and I used 2 1/2 cups of flour. They came out so delicious!!!! I gave some to my sister and she loved them. I will be making these again as soon as flour is available in the markets. Shortage because of the virus 🙁 God Bless everyone and stay safe. Don
Rosemary says
Hi Donald, great idea. Thanks. Take care.
Rosa says
hi there, I tried this recipe today and didn’ t come out right very hard and they looked like sticks,
I wonder why, did follow the directions, maybe I beat eggs and sugar to much?? anyone else had
a problem with that??????
Rosemary says
Hi Rosa, maybe you added too much flour, the dough is a bit sticky.
Judith Shinn says
Can you make these Breakfast Cookies gluten free?
Rosemary says
Hi Judith, I have never made them with gluten free, if you try it, let me know how it goes.
sarah says
Hi there i tried them gf today, they came out a little drier than they should have so i’m not sure what the weak to change it, maybe more milk and oil ?
Rosemary says
Hi Sarah, maybe add more milk. Although they are on the dry side, Italians dunk them in coffee in the mornings.
Arleen Fusilli says
Hi,
These are so delicious! Thank you so much for sharing. I look forward to trying many of your other recipes.
Arleen Fusilli says
Forgot to add 5 stars!
Rosemary says
Thanks Arleen, glad you enjoyed them and hope you enjoy the others also. Take care.
Joe says
Made them today. They really are delicious..I actually melted some chocolate and dipped the ends instead of coating them with sugar!!
Rosemary says
Hi Joe, thanks, I like that idea!
Mary Mazza says
Made these yesterday, we’re SOOO good I made another batch today., wondering if I can add other extracts such as anise , must I eliminate or still use vanilla also !!!!!!!!!
Rosemary says
Hi Mary, thanks so much so glad you enjoyed them. I would replace the vanilla with whatever extract of choice. Have a great weekend.
Michael says
I LOVE these cookies. I’ve made two batches now, after stumbling on the recipe while searching for something.
I do have a question about the ingredients, though. When I measured by weight, the 80 grams of granulated sugar only measured a scant 1/2 cup, not the 3/4 called for in the recipe. To double check I measured out 3/4 cup and weighed it on a tared scale and it was about 160 grams. Does this sound right to anyone?
FWIW, I added some cinnamon to the dry ingredients. Because I love cinnamon. 🙂 These are going to be a staple in my house.
Rosemary says
Hi Michael, thanks so much, and yes you are absolutely correct. It should be 150 grams of sugar, sorry about that, I have corrected it. And good idea with the cinnamon. Have a great weekend.
Kim says
Love a simple. Breakfast this would be it.
Rosemary says
Hi Kim, thanks and they are.
Patrick Griffin says
I’ve made these twice already and they are now my favorite breakfast treat.
Rosemary says
Hi Patrick, thanks, so glad you like them. Have a great Sunday!
Simon says
The perfect dunking biscuit!! Thank you for this recipe.
Rosemary says
Hi Simon, thanks my husband agrees. Have a great weekend.