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Home » Desserts » Cookies & Bars » Traditional Italian Breakfast Cookies

Traditional Italian Breakfast Cookies

By: Rosemary Published: February 19, 2023 Updated on: February 21, 2023

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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!

Breakfast cookies on a brown board with a espresso pot and cup.

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!

Table of Contents

  • Recipe Ingredients
  • How to make Breakfast Cookies
  • How to store Italian breakfast cookies
  • How to freeze the cookies
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  • Traditional Italian Breakfast Cookies
    • Ingredients US CustomaryMetric 1x2x3x
      • EXTRAS
    • Instructions 
    • Notes
    • Nutrition

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
Breakfast cookies on a brown board with a espresso pot and cup.

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).

Traditional Italian Breakfast Cookies, a fast & easy cookie recipe, crunchy on outside and soft inside. Perfect for breakfast or snack.

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!

Cookies on a brown plate.

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!

Cookies on a tray with one broken in half.
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    Breakfast cookies on a brown board with a espresso pot and cup.

    Traditional Italian Breakfast Cookies

    Rosemary Molloy
    A fast & easy cookie recipe, crunchy on outside and soft inside. Perfect for breakfast or snack.
    4.52 from 180 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Breakfast
    Cuisine Italian
    Servings 21 cookies
    Calories 114 kcal

    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

    The cookies should be stored in an airtight container, they will keep at room temperature for up to 5-6 days.
    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.

    Nutrition

    Calories: 114kcalCarbohydrates: 20gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 9mgSodium: 7mgPotassium: 61mgFiber: 0.4gSugar: 10gVitamin A: 18IUCalcium: 24mgIron: 1mg
    Keyword breakfast cookie recipe, breakfast cookies, Italian breakfast cookies, Traditional breakfast cookies
    Tried this recipe?Let us know how it was!

    Republished from October 21, 2016.

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      1. Matiavtonelli says

        May 10, 2021 at 4:13 pm

        Hello,
        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?

        Reply
        • Rosemary says

          May 13, 2021 at 8:11 am

          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.

          Reply
      2. Callie says

        April 26, 2021 at 11:37 pm

        4 stars
        I made these today. They taste good but never flattened.

        Reply
        • Rosemary says

          April 30, 2021 at 8:17 pm

          Hi Callie, what do you mean never flattened? Thanks

          Reply
      3. Zuzana says

        March 25, 2021 at 1:07 am

        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?
        Thank you!

        Reply
        • Rosemary says

          March 25, 2021 at 9:14 am

          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.

          Reply
          • Emilee says

            April 12, 2021 at 4:19 am

            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.

          • Rosemary says

            April 12, 2021 at 11:04 am

            Hi Emilee, I would say 3-4 cookies a person. 🙂

      4. Lucrezia says

        February 25, 2021 at 5:40 pm

        5 stars
        Made these….they are sooo good, thanks for the recipe!

        Reply
        • Rosemary says

          February 26, 2021 at 6:03 pm

          Hi Lucrezia, thanks so much, glad you enjoyed them. Have a great weekend.

          Reply
      5. Cynthia Macri says

        January 12, 2021 at 9:03 pm

        What percentage of fat for the milk? That makes a BIG difference

        Reply
        • Rosemary says

          January 12, 2021 at 11:07 pm

          Hi Cynthia, you can you 2% or whole milk.

          Reply
      6. Gail fisher says

        December 30, 2020 at 5:26 pm

        5 stars
        I MADE THIS BREAKFAST COOKIES THEY WERE VERY GOOD , I AM gluten free, and I made them with king rather flour, delicious so good.

        Reply
        • Rosemary says

          December 31, 2020 at 10:14 am

          Hi Gail, thanks so much, glad you like them and thanks for letting me know you made them gluten free. Happy New Year.

          Reply
      7. Amy says

        December 13, 2020 at 1:56 pm

        5 stars
        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

        Reply
        • Rosemary says

          December 13, 2020 at 6:30 pm

          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.

          Reply
      8. Kim Billhimer says

        December 2, 2020 at 10:43 am

        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

        Reply
        • Rosemary says

          December 2, 2020 at 5:01 pm

          Hi thanks Kim, glad you like them.

          Reply
      9. Lucrezia D’Andrea Heighway says

        November 24, 2020 at 6:48 pm

        5 stars
        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!

        Reply
        • Rosemary says

          November 26, 2020 at 7:16 pm

          Hi Lucrezia, thanks so much, so glad you enjoyed them. Take care.

          Reply
      10. Rick says

        November 22, 2020 at 3:52 pm

        5 stars
        easy to follow and enjoyable to make and oh my a right treat when dunked,
        many thanks…next.

        Reply
        • Rosemary says

          November 23, 2020 at 6:07 pm

          Hi Rick, thanks so much, glad you enjoyed them. Have a great week.

          Reply
      11. David says

        November 7, 2020 at 8:37 pm

        Good day. How much cocoa and other ingredients would be needed to make a chocolate cookie?

        Reply
        • Rosemary says

          November 11, 2020 at 11:16 pm

          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.

          Reply
      12. Susan May says

        October 30, 2020 at 12:47 pm

        Can I use self rising flour? Would I take our the baking powder? Thank you, Susan

        Reply
        • Rosemary says

          October 30, 2020 at 2:03 pm

          Hi Susan, I wouldn’t use self rising because I really don’t know the substitution amount for the baking powder. 🙂

          Reply
          • Susan May says

            October 30, 2020 at 2:48 pm

            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

            October 30, 2020 at 6:51 pm

            Hi Susan, great, glad to help. Let me know how it goes. Have a great weekend.

      13. Claire says

        October 29, 2020 at 10:36 pm

        5 stars
        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.

        Reply
        • Rosemary says

          October 30, 2020 at 6:52 pm

          Hi Claire, thanks so much, so glad you like them. Have a great weekend.

          Reply
      14. Maria says

        October 25, 2020 at 6:03 pm

        Made these cookies just now. OMG they are delicious but I definitely need my coffee with it.

        Reply
        • Rosemary says

          October 25, 2020 at 6:08 pm

          Hi Maria, thanks so much, so glad you like them.

          Reply
      15. Joan says

        October 23, 2020 at 3:35 am

        Could I sub coconut oil for the vegetable oil? Would they turn out ok?

        Reply
        • Rosemary says

          October 23, 2020 at 9:23 am

          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.

          Reply
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      Hi, I'm Rosemary.

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