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.
Linda Romano says
I’ve tried these cookies a couple of times…great recipe, very similar to mine. I added a tsp of almond extract and lemon zest..delish! Kids love them too. Thank you.
Jasmin Rasoni says
Great,and so cheap to make.I did second batch with slightly less sugar and some grated lemon zest.excellent.First batch was slightly bigger,second one was lot better.Thank you
Rosemary says
Hi Jasmin, thanks glad you enjoyed them.
Denise says
I’ve made these quite a few times now! They are delicious and simple to make. Thank you for sharing!
Rosemary says
Thanks Denise, so glad you enjoyed them. Take care.
Linda says
Made today. This is an excellent recipe! Great for dunking. The cookie is a little soft when first baked, but firmed up nicely when cooled. Next time I might add a little lemon zest. Reminds me of the Stella Dora cookies you buy in the store. Next I’ll try the S cookies on the site so I can compare.
Rosemary says
Hi Linda, thanks so much, glad you enjoyed them. Take care. Let me know how the S cookies go.
Penney says
My husband loves these! We have been trying to recreate a recipe from a friend’s cousin we ate while we were in Italy. These are the closest we’ve come. I did have to add a tad more flour because I couldn’t even roll them because they stuck all over my fingers. We might try rolling them long and then cutting into pieces as our friend in Italy did. This is a keeper!
Rosemary says
Hi Penney, thanks glad you enjoyed them. Take care.
Donald Bianco says
Hi I made these cookies a couple of times. But I am sometimes a lazy baker so I did what my Italian Mama did and made them in a loaf and then cut into slices. There are a couple of flavors that are traditional for Italian cookies in my area of Rhode Island, Anise and Rum or preferably Butter Rum.I did make two changes to the recipe, I don’t know why, someday I will make them exactly as you did. I substituted the oil with 1/3 cup shortening, and I used 2 1/2 cups of flour. They came out so delicious!!!! I gave some to my sister and she loved them. I will be making these again as soon as flour is available in the markets. Shortage because of the virus 🙁 God Bless everyone and stay safe. Don
Rosemary says
Hi Donald, great idea. Thanks. Take care.
Rosa says
hi there, I tried this recipe today and didn’ t come out right very hard and they looked like sticks,
I wonder why, did follow the directions, maybe I beat eggs and sugar to much?? anyone else had
a problem with that??????
Rosemary says
Hi Rosa, maybe you added too much flour, the dough is a bit sticky.
Judith Shinn says
Can you make these Breakfast Cookies gluten free?
Rosemary says
Hi Judith, I have never made them with gluten free, if you try it, let me know how it goes.
sarah says
Hi there i tried them gf today, they came out a little drier than they should have so i’m not sure what the weak to change it, maybe more milk and oil ?
Rosemary says
Hi Sarah, maybe add more milk. Although they are on the dry side, Italians dunk them in coffee in the mornings.
Arleen Fusilli says
Hi,
These are so delicious! Thank you so much for sharing. I look forward to trying many of your other recipes.
Arleen Fusilli says
Forgot to add 5 stars!
Rosemary says
Thanks Arleen, glad you enjoyed them and hope you enjoy the others also. Take care.
Joe says
Made them today. They really are delicious..I actually melted some chocolate and dipped the ends instead of coating them with sugar!!
Rosemary says
Hi Joe, thanks, I like that idea!
Mary Mazza says
Made these yesterday, we’re SOOO good I made another batch today., wondering if I can add other extracts such as anise , must I eliminate or still use vanilla also !!!!!!!!!
Rosemary says
Hi Mary, thanks so much so glad you enjoyed them. I would replace the vanilla with whatever extract of choice. Have a great weekend.
Michael says
I LOVE these cookies. I’ve made two batches now, after stumbling on the recipe while searching for something.
I do have a question about the ingredients, though. When I measured by weight, the 80 grams of granulated sugar only measured a scant 1/2 cup, not the 3/4 called for in the recipe. To double check I measured out 3/4 cup and weighed it on a tared scale and it was about 160 grams. Does this sound right to anyone?
FWIW, I added some cinnamon to the dry ingredients. Because I love cinnamon. 🙂 These are going to be a staple in my house.
Rosemary says
Hi Michael, thanks so much, and yes you are absolutely correct. It should be 150 grams of sugar, sorry about that, I have corrected it. And good idea with the cinnamon. Have a great weekend.
Kim says
Love a simple. Breakfast this would be it.
Rosemary says
Hi Kim, thanks and they are.
Patrick Griffin says
I’ve made these twice already and they are now my favorite breakfast treat.
Rosemary says
Hi Patrick, thanks, so glad you like them. Have a great Sunday!
Simon says
The perfect dunking biscuit!! Thank you for this recipe.
Rosemary says
Hi Simon, thanks my husband agrees. Have a great weekend.