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Home » Desserts » Cookies & Bars » Traditional Italian Breakfast Cookies

Traditional Italian Breakfast Cookies

By: Rosemary Published: January 14, 2018 Updated on: January 6, 2023

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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 in a wooden box and 4 on a board in front

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.

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

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!

up close photo of Italian 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.

Italian breakfast cookies front photo in a grey box and 3 in front

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!

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

    Traditional Italian Breakfast Cookies

    Rosemary Molloy
    A fast & easy cookie recipe, crunchy on outside and soft inside. Perfect for breakfast or snack.
    4.49 from 171 votes
    Prevent your screen from going dark
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    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Breakfast
    Cuisine Italian
    Servings 21 cookies
    Calories 105 kcal

    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

    Calories: 105kcalCarbohydrates: 17gProtein: 1gFat: 3gCholesterol: 8mgSodium: 32mgPotassium: 59mgSugar: 7gVitamin A: 15IUCalcium: 23mgIron: 0.7mg
    Tried this recipe?Let us know how it was!

    Republished from October 21, 2016.

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      1. Joanna Burns (nee Santostefano) says

        January 7, 2023 at 10:45 pm

        5 stars
        Fabulous morning (oranytime) cookies! Perfect with coffee or tea. I laughed out loud at your description of your Italian’s dunking habits, I feel the same way as you do in regard to dipping cookies or in your case, cake , bread, etc. into morning coffee. As always your reciupes are wonderfully delicious as are your stories. Bravo.Joanna

        Reply
        • Rosemary says

          January 8, 2023 at 4:16 pm

          Hi Joanna, thanks so much, so glad you like the cookies and the stories! After all these years, I’m still not used to it lol. Take care and Happy New Year!

          Reply
      2. Lucrezia says

        January 7, 2023 at 4:05 pm

        5 stars
        Love, love, love these cookies!

        Reply
        • Rosemary says

          January 8, 2023 at 4:19 pm

          Hi Lucrezia, thanks so much, so glad you like the cookies. Take care and Happy New Year!

          Reply
      3. Dawn says

        January 6, 2023 at 5:19 pm

        Hi. These cookies are so spot on. Very good and very easy. I have looked up cookies made with farina multiple times and this recipe keeps coming up, but there is no farina in this. Do you have another recipe OR can I add farina to this and omit something else?

        Reply
        • Rosemary says

          January 6, 2023 at 6:18 pm

          Hi Dawn, I was a bit confused because in Italian flour is farina. I looked it up and it is something totally different, which I have never used, so I really don’t know how to use it, but I don’t think that you can substitute it with all purpose flour in this recipe. Sorry. Glad you liked the cookies though. Take care.

          Reply
      4. Diana says

        November 15, 2022 at 1:43 am

        5 stars
        I grew up in an Italian household and these were always my favourite cookie. I searched online for a recipe and came across this recipe not thinking much of it and wow, pleasantly surprised. They’re chewy and amazingly tasty. Adding this one to my recipe book. Easy to make and a crowd pleaser. Thank you!

        Reply
        • Rosemary says

          November 15, 2022 at 10:39 pm

          Hi Diana, thanks so much, so glad you liked them. Take care!

          Reply
      5. Antonietta says

        November 10, 2022 at 8:11 am

        5 stars
        Thank you Rosemary for the recipe! They came out terrific and yummy. I had to change recipe a little to make it gluten and dairy free for myself and my husband. I used Gluten free Plain flour and Almond Milk. Also needed to cook them longer. They came out great! Thanks again

        Reply
        • Rosemary says

          November 10, 2022 at 7:49 pm

          Hi Antonietta, thanks so much so glad you both enjoyed them, and thank you for letting me know that they worked for gluten free. Take care!

          Reply
      6. Debbie (Nonna) says

        October 21, 2022 at 10:44 pm

        5 stars
        Fantastico!!! Soooo easy to make. I am vegan so I replaced egg with 1/4 cup unsweetened applesauce. Thank you so much.

        Reply
        • Rosemary says

          October 22, 2022 at 9:08 pm

          Hi Debbie, thanks so much, so glad you enjoyed it. Take care.

          Reply
      7. Winter says

        October 14, 2022 at 2:12 pm

        5 stars
        This cookies are the best in the world . If you like a sweet cookie try this recipe

        Reply
        • Rosemary says

          October 14, 2022 at 10:16 pm

          Hi Winter, thanks so much, so glad you liked them. Take care and have a wonderful weekend.

          Reply
      8. Cathy says

        July 26, 2022 at 2:06 am

        I made approx 21 cookies but they were quite big. Is the I side supposed to be dense? Your picture has them with lots of holes so I’m thinking they’re light. The taste is good but the cookies were heavy in weight. Is that how they should be?

        Reply
        • Rosemary says

          July 26, 2022 at 7:03 pm

          Hi Cathy, they are on the denser rather than lighter. They are meant to be dipped in milk. Maybe try making them smaller and they will come out a little lighter. Hope that helps. Take care.

          Reply
      9. Jenni says

        May 6, 2022 at 6:08 pm

        5 stars
        I used this recipe instead of the “lady fingers” recipe because I am a lazy cook! They worked perfect and tasted delicious. Thank you for this wonderful recipe!

        Reply
        • Rosemary says

          May 7, 2022 at 9:49 am

          Hi Jenni, thanks so much, that’s a great idea using them as lady fingers. I would say you aren’t a lazy cook. Take care, have a great weekend.

          Reply
      10. Joann says

        March 20, 2022 at 6:29 am

        Am wondering if you might be able to help. I been looking for a cookie recipe that I uses to make for my kids when they were younger. My neighbor gave me the receipe it was so easy that I never wrote it down. All I remember is that it was a lot of flour and eggs flavoring butter,and I did everything right on the table, I would put the flour first than make a well and mix and knead right on the table.shape long or round. Have you ever heard of this kind of cookie. I would appreciate assistance you can give in finding this recipe again
        Thank you very much
        Joann

        Reply
        • Rosemary says

          March 20, 2022 at 6:30 pm

          Hi Joann, that sounds like an Italian butter cookie to me, I use a mixer only because it is easier but you certainly can make them the way you described. Let me know. https://anitalianinmykitchen.com/italian-butter-cookies/

          Reply
      11. John Churchfield says

        February 24, 2022 at 6:14 pm

        I made these for my wife she works night shift so when she gets home in the morning she has a couple with her tea before going to bed she loves them. Going to make them today with lemon zest and juice. Wondering if you could us anise in them?

        Reply
        • Rosemary says

          February 26, 2022 at 8:30 pm

          Hi John, thanks so much, and yes you could add some anise if you like. Let me know how it goes.

          Reply
      12. Lin says

        January 23, 2022 at 10:45 pm

        My dough turned out very dry! So strange as the recipe notes that the dough will be sticky. But tasted good in the end. It’s 2 and 1/4 cup flour – right???

        Reply
        • Rosemary says

          February 8, 2022 at 5:20 pm

          Hi Lin, yes the cup measurement is correct. If it is really dry then add a bit more milk. 🙂

          Reply
      13. Carole says

        September 22, 2021 at 7:47 pm

        5 stars
        These cookies are so simple to make. I kept checking to see if I left something out. I made one slight change. I added the zest of one lemon and a teaspoon of lemon juice in place of the vanilla. I’m thinking that the vanilla would also be good. I’ll try that next time.

        Reply
        • Rosemary says

          September 24, 2021 at 6:39 pm

          Hi Carole, thanks so much and yes Italians like to add lemon also, great idea. Have a great weekend.

          Reply
      14. Candy says

        May 30, 2021 at 12:04 am

        5 stars
        These delicious cookies are reminiscent of cookies my husband, from Egypt, use to eat. I’ve been looking for a recipe for many years. The directions were easy to follow. I goofed and made 10 cookies instead of 21, so they baked longer. I will make them again.

        Reply
        • Rosemary says

          May 30, 2021 at 2:22 pm

          Hi Candy, thanks so much, glad you enjoyed them. Have a great Sunday.

          Reply
      15. Donna Coleman says

        May 21, 2021 at 2:48 am

        I made these today for the second time. The dough was very sticky and hard to handle. Also they spread out a lot. Very frustrating! they are delicious but not very pretty looking. What should I do if I try for a third time.

        Reply
        • Rosemary says

          May 21, 2021 at 10:38 am

          Hi Donna, if your dough wasn’t like the dough in the video than you need more flour, make sure you are using a higher protein flour (over 11% closer to 12% or even try with a bread flour) this will help with the spreading. Let me know how it goes.

          Reply
        • Kim says

          December 20, 2021 at 12:33 am

          5 stars
          I have made these before I have learned to roll them in plastic wrap.MAke one long roll and c up t them into 21pieces makes it easier and they are even chiil them so they don’t stick I use c powdered sugar and it doesn’t affect it just makes it nonestick.

          Reply
          • Rosemary says

            December 20, 2021 at 7:10 pm

            Hi Kim, that’s a great idea. Thanks.

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