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.
Cynthia Macri says
What percentage of fat for the milk? That makes a BIG difference
Rosemary says
Hi Cynthia, you can you 2% or whole milk.
Gail fisher says
I MADE THIS BREAKFAST COOKIES THEY WERE VERY GOOD , I AM gluten free, and I made them with king rather flour, delicious so good.
Rosemary says
Hi Gail, thanks so much, glad you like them and thanks for letting me know you made them gluten free. Happy New Year.
Amy says
Love this recipe, looking forward to giving it a go. I am wanting to make these to give as a christmas gift, wondering how long they will keep for though?
Thanks
Rosemary says
Hi Amy they should be kept in an air tight bag or container and they will last up to a week. You could also freeze them and they will last up to 2 months.
Kim Billhimer says
I had a neighbor who made these when I was growing up. They are my to go breakfast.. I love to put some almond flour in mine. But yummo
Rosemary says
Hi thanks Kim, glad you like them.
Lucrezia D’Andrea Heighway says
I, growing up in a 100% Italian household, always, like your husband, grew up dunking things in my morning coffee! I have never had these Breakfast Cookies, so I tried them. Absolutely love, love them! Thank you for a wonderful recipe! Will be making them again and again!
Rosemary says
Hi Lucrezia, thanks so much, so glad you enjoyed them. Take care.
Rick says
easy to follow and enjoyable to make and oh my a right treat when dunked,
many thanks…next.
Rosemary says
Hi Rick, thanks so much, glad you enjoyed them. Have a great week.
David says
Good day. How much cocoa and other ingredients would be needed to make a chocolate cookie?
Rosemary says
Hi David, I would probably remove 2-3 tablespoons of flour and replace with cocoa, if you find the dough too wet (but remember it should be a little sticky) then add more flour, 1 tablespoon at a time. Let me know how it goes.
Susan May says
Can I use self rising flour? Would I take our the baking powder? Thank you, Susan
Rosemary says
Hi Susan, I wouldn’t use self rising because I really don’t know the substitution amount for the baking powder. 🙂
Susan May says
Thank you! I already started to make the cookies with all purpose flour! I thought the same as you said, the baking powder measurements would be off! Thank you for answering my question! Susan
Rosemary says
Hi Susan, great, glad to help. Let me know how it goes. Have a great weekend.
Claire says
These are my favourite cookies! They are just the right texture to enjoy (and dunk) with a cup of coffee, or a glass of milk. Everytime I serve them, people ask for the recipe. They turn out perfectly, always, thanks to your easy to follow instructions.
Rosemary says
Hi Claire, thanks so much, so glad you like them. Have a great weekend.
Maria says
Made these cookies just now. OMG they are delicious but I definitely need my coffee with it.
Rosemary says
Hi Maria, thanks so much, so glad you like them.
Joan says
Could I sub coconut oil for the vegetable oil? Would they turn out ok?
Rosemary says
Hi Joan, yes you can substitute with coconut oil (make sure it’s liquid form though), it should be fine. Let me know how it goes.