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!
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.
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
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.
These are called savoiardi in Italian or lady finger cookies in English.
Hi Mary, actually Savoiardi or Lady Fingers are made with more eggs. These are lighter and served with warm milk in the morning. 🙂
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?
Hi Diana, I hope they are too. You probably could substitute but they might not be as crunchy. And almond flavour would be fine. 🙂
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.
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.
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!
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.
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!
Hi Chassidy, sure making them the night before is fine. Just keep them in an airtight container. Hope you enjoy them.
I made it, they are really delicious and easy to make!
So glad you enjoy them. Have a great week.
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.
Hi Mary Ann so glad you enjoyed them and I think chocolate chips would be a great idea. 🙂
Just to confirm Rosemary, do you use white sugar for this recipe & plain flour?
Hi Rhiannon yes just regular sugar and plain flour. Let me know how you like them.
Do you use the Caputo Italian flour?
Hi Maria I actually use “Manitoba” flour which is basically all purpose. Hope that helps. Rosemary
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.
Hi Annie, that would be too easy! I hope you enjoy them, let me know.
Oops, sorry. I forgot you named the cookies “biscotti” earlier in the post. Please forget my earlier note.
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.
Hi Diane, yeah it is quite sticky, good idea putting it in the fridge. The lemon version is quite nice actually. Your welcome.
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!
Hi Linda, I live in the Lazio (Rome) region and they are very popular here, they are actually called “biscottini”. Have a great Sunday.
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.
Hi Lisa, haha exactly. Why not cookies for breakfast! Hope you enjoy these, let me know. Have a great Sunday. 🙂
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.
i think your husband is just awesome! and you, too, for putting up with his revolting breakfasts with such good humour! 😀
Hi Hellie, haha thanks so much. It is quite revolting ;). Have a great weekend.