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!
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
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).
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!
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!
Traditional Italian Breakfast Cookies
Ingredients
- 2¼ 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
Nutrition
Republished from October 21, 2016.
It’s All About Pasta
Amazing pasta recipes to make your mouth water!
Authentic Italian Desserts
75 Traditional Desserts Made Easy
Hi Rosemary!
Love your recipes an this one looks so yummy and tasty can i use Canola oil?
Catherine
Hi Catherine, thanks so much, yes you could use canola oil. I hope you enjoy them. Take care!
This is my favourite biscuit. The first one of your recipes I found years ago. I’d take them to work with me and others wanted them. Love them and the story that goes with them. Thank you.
Hi Lesley, thanks so much, so glad they are enjoyed. Take care!
Hi Rosemary, I just wanted to let you know how much I appreciate your recipes. I save them in an email file and I have tried many of them as I like that your desserts aren’t overly sweet and your main dishes are delicious and my family has enjoyed everything I’ve made from your recipes. Thank you for all the effort and variety you bring to all of us.
Hi Barbara, thanks so much so glad you enjoy the recipes. You made my day! Take care.
Instead of the oil mentioned, can I use melted butter or olive oil?
Hi Barbara, yes you can, although I would use a light olive oil. I hope you enjoy them. Take care!
These cookies are easy to make and so delicious. I add 1/4 tsp of citrus flavor (Fiori di Sicilia from King Arthur) because I love a hint of lemon. These are a keeper. Grazie mille, Rosemary.
Hi Tina, thanks so much, great idea adding the citrus flavour. Take care!
Can you freeze the cookie dough?
Hi Rose, yes you can, wrap it well and place in a freezer bag, raw cookie dough will keep up to 3 months. Take care!
Thank you I have been looking for a recipe like this one. Can I use anise in these cookies? I tried to make your soft anise toast cookies but I must have done something wrong as they weren’t edible.
Hi Susan, yes you could add some anise to them. Take care!