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 love your website. Your cookies remind me of my childhood! My husband and I are Italian and over the years kept the traditional dishes and regional cookies passed onto to us from family.
We visited Italy for the first time this past May. It was more beautiful than I expected and the people were lovely! A few weeks before we went, my husband was diagnosed with celiac. My question is do you have any idea if using the all-purpose gluten free flour that is one-to-one work for your cookie and cake recipes? Is wondering if you or anyone else has tried this.
I really enjoy all of your recipes! We love to cook! So fortunate for you that you get to live in such a beautiful part of the world! Thanks
Hi Susan, thanks so much, glad you enjoy the recipes and your visit to Italy. I know quite a few people who substitute gluten free one for one flour with no problem. Try a simpler recipe and see how it goes and let me know. Have a great weekend.
Easy to make, very good and delicate. Next time, I’ll try to add cloves, cinnamon and anise seeds to resemble the ones made in Malta. These have less eggs and sugar compared to the weight of flour in our recipe (which then doesn’t contain the oil).
Hi ML thanks so much, so glad you enjoyed it.
Just came out of the oven. I added orange zest and cardamom. I know cardamom is not a typical Italian flavour but I’m influenced by my husband’s Persian flavours. Didn’t roll in sugar. They are so soft and delitious just like my zia use to make. I’ve been searching a long time for a recipe like this. Thanks so much.
Hi Sandra, thanks so much, great idea with the cardamom. Have a wonderful Sunday. 🙂
Is it possible to use almond milk in place of regular milk?
Hi Melissa, I have never made them with Almond milk, but you could try and see how it is. Let me know if you do.
Made these delicious cookies yesterday. Used almond extract and added chopped almonds. Instead of rolling in sugar I just sprinkled some on top. My husband and I love them and they were so quick and easy to make. I will be making these often. Next time I’m using anise and vanilla extract. Thank you for the recipe
Hi Kathie, thanks so much, great idea with the anise.
These little gems are delightful in every way!! Next time I may add some lemon zest. Perfection:)
Hi Debbie, thanks so glad you like them. Good idea with the lemon zest. Have a great weekend.
These are amazing!!!!! Quick and easy to make. And quiet delicious. My family is all about coffe dipping for a pre-breakfast breakfast too.. odd lol.
Hi Monica, thanks so much so glad everyone liked them, and yes the perfect dunking cookie! Have a great weekend.
At 15 minutes, they still needed more time. Did I do something wrong? Also, lots of cracks on top. Any suggestions.
Hi Joanne, well if you look at the photos there are cracks on the top of the cookies, maybe you made the cookies thicker and larger and that’s why they need more bake time. Or your oven may be a little off temperature wise. Let me know.
Hi Rosemary: I have made these cookies and they are absolutely delicious. Since my grandson is a very picky eater, he just loves the simplicity of these cookies. Thanks for sharing.
Mil
Hi Mil, thanks so much, so glad you and your grandson love them. Happy New Year.
I have just made the yoghurt,apple and lemon cake. It did not taste very lemony. I followed you recipe to the letter. Perhaps, next time I will use some lemon extract. What do you think?
Hi Rosalind, it really isn’t suppose to have a strong lemon taste, lemon is added so the apples don’t turn brown. It’s really an apple cake so you should have an overwhelming taste of lemon. 🙂
May I substitute applesauce for the oil?
Hi Vivian apparently you can (a one for one substitution), although I have never done it, but if you do let me know how it goes.
Can I substitute applesauce for the oil? Thank you!
Hi Vivian, apparently you can 1 for 1, I have never done it myself. Let me know how it turns out.
Hi, my Nonna would make a similar breakfast cookie for my Nonno. He would complain they had too much sugar and she would cut back on the sugar but, the same cookie as your recipe. My Nonno would have a big cup of latte e cafe and he would dip the cookies in. Most mornings he would eat this. My grandfather lived to 92 years old. I’m going to try making your recipe and see if my picky 4 year old will dip it in a very light latte e cafe. Thank you for sharing and reminding me of something special.
Hi Danielle, thanks so much I love bringing back memories. My husband loves to dip and dunk stuff too in his cafe latte also. Let me know if your 4 year old like them. 🙂
I just made these and they are delish!!! Quite difficult sticky dough, but I can always work around that. My husband is Italian and loves them! They are good warm, but I can’t wait to try them cooled with a cup of coffee:) Sugary crisp on the outside, and delightfully soft on the inside-this recipe is a definite keeper:)
Hi Sue, thanks so much, so glad you and your husband enjoyed them. Yes the dough is a little sticky but remember not to over flour. Have a great weekend.
Just made these and they are absolutely incredible!
Perfect for giving as a gift too as they have a tough exterior (so they won’t break) but oh so soft on the inside.
Heaven!
Hi Christi, so glad you enjoyed them and yes a great idea for gift giving. Have a great weekend.