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!
- Flour – all purpose flour (at least 11% protein)
- 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
- 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
- ¼ cup granulated sugar (more or less) for rolling
- 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!
Republished from October 21, 2016.
My grandmother a
Ways baked these wonderful soft biscottis? Cut from loafs. The best spelling I can come up with is is Mozzates? Pronounced mootsates. Have you ever heard of these?
Hi Matiavtonelli, I am thinking that she made a soft cantucci (biscotti) and maybe where she was from that was the word in dialect for it. Let me know.
I made these today. They taste good but never flattened.
Hi Callie, what do you mean never flattened? Thanks
Hi, the recipe looks amazing, I want to bake these for my Italian partner as a surprise.
Is it possible to use butter instead of oil?
Hi Zuzana, yes it is possible to substitute with butter (melted and cooled) but the taste will be a bit different and also the texture. Let me know how it goes.
Hey, i have to make a recipe for school that will only serve one person so I was wondering how many serves for one person.
Hi Emilee, I would say 3-4 cookies a person. 🙂
Made these….they are sooo good, thanks for the recipe!
Hi Lucrezia, thanks so much, glad you enjoyed them. Have a great weekend.
Cynthia Macri says
What percentage of fat for the milk? That makes a BIG difference
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.
Hi Gail, thanks so much, glad you like them and thanks for letting me know you made them gluten free. Happy New Year.
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?
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
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!
Hi Lucrezia, thanks so much, so glad you enjoyed them. Take care.
easy to follow and enjoyable to make and oh my a right treat when dunked,
Hi Rick, thanks so much, glad you enjoyed them. Have a great week.
Good day. How much cocoa and other ingredients would be needed to make a chocolate cookie?
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
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
Hi Susan, great, glad to help. Let me know how it goes. Have a great weekend.
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.
Hi Claire, thanks so much, so glad you like them. Have a great weekend.
Made these cookies just now. OMG they are delicious but I definitely need my coffee with it.
Hi Maria, thanks so much, so glad you like them.
Could I sub coconut oil for the vegetable oil? Would they turn out ok?
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.