Dunking cookies are rustic, fragrant, and sweet cookies.
They are specifically made for breakfast or a snack. Dunked in a cup of milk or tea, they are truly fantastic. But, they are so good, that I also enjoy them dry.
Easy and quick to prepare, they are butter-free and keep for several days, always maintaining their freshness.
Convenient to bring as a snack to the office or school.
This is the basic recipe, which can then be enriched with chocolate chips, citrus fruits, or dried fruit.
These cookies remind me of my aunt; she used to make them often when I was little. She didn’t like cooking, and her repertoire was really limited, but the few recipes she made turned out really well, and this was one of them.
The aroma that lingers in the house is unmistakable thanks to the baking ammonia used as a leavening agent, and believe me, it has nothing to do with the usual “aroma” of regular ammonia.
If you like this recipe, I also recommend
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Dunking Cookies Preparation
- 2 cups type 1 flour
- 1/4 cup milk
- 1 tsp baking ammonia
- 2.5 tbsp vegetable oil
- 1/4 cup erythritol or 1/2 cup of granulated sugar
- 1 egg
- as needed sugar for finishing
- zest of 1/2 lemon
Tools for Dunking Cookies Preparation
- 1 Bowl
- 1 Plate
- 1 Baking Tray
- Parchment Paper
Steps for Dunking Cookies Preparation
To prepare the delicious dunking cookies, let’s start by getting a bowl.
Then add the type 1 flour, the egg, the erythritol or 80 grams of integral cane sugar or, if you don’t have it at home, 100 grams of granulated sugar (But I always recommend not using granulated sugar as it is highly refined), the zest of half a lemon and the vegetable oil. Separately, in a glass, mix the milk and the baking ammonia. Stir well until dissolved; you’ll notice it will foam, which is normal. Then add them to the other ingredients and mix well, kneading with your hands until you obtain a nice dough. The mixture will be sticky, which is normal.
Next, form logs weighing around 50 grams each and coat them in sugar on all sides, placing them on a baking tray lined with parchment paper, well spaced apart since the baking ammonia will cause them to expand more in width than height. The aroma of the ammonia will diminish with baking. Finally, bake them at 350°F for about 20-30 minutes, monitoring the browning so it doesn’t go too far. Once baked, let them cool and serve… enjoy your tasting!
Storage and Notes
Dunking cookies can be stored in a cool, dry place, preferably in an airtight container, for up to three/four days.
If you like my recipe, RATE IT BY CLICKING LOTS OF STARS and SHARE it on your social networks and I WAIT FOR YOU on
INSTAGRAM and on
To always stay updated on my new recipes, you have the option to activate push notifications on my blog.
FAQ (Frequently Asked Questions)
Can baking ammonia be replaced with baking powder?
Yes, definitely. Instead of baking ammonia, you can use one sachet of baking powder.
