Here are my Spoon Cookies with Ammonia, healthy, genuine, and super delicious! Perfect to dip for breakfast or enjoy with a cup of coffee or tea!
The nice thing about spoon cookies, also known as milk pastries, is that you will need at most 3 items to prepare them! A bowl, a fork (or hand whisk), and a spoon, actually two!
No electric mixer, no pastry board, or rolling pin. You can’t get simpler than this!
These cookies are also designed for those who are lactose intolerant. Instead of milk, you can use water so that everyone can enjoy them!
The ammonia cookies, or milk pastries, are just like the ones our grandmothers made! They remain soft and keep for days.
We can prepare these soft dipping cookies with two types of leavening agents, the classic one for cakes and pastries and ammonia.
“But don’t cookies with ammonia stink“? Absolutely not! I’ll reveal the secret to achieving perfect cookies, without any odor or aftertaste!
There are actually two precautions you must take! First of all, avoid opening the oven directly in front of you! The smell of ammonia is quite strong! Just stand sideways so it won’t bother you.
After baking, the cookies must be necessarily left to dry on a rack. This is the real secret to completely evaporate the ammonia. In this way, the smell will disappear and you won’t even notice its use.
Another very important tip is to never exceed the indicated dose of ammonia. A higher dosage would leave an absolutely unpleasant aftertaste!
These milk cookies can also be prepared using the classic packet leavening agent for cakes and pastries. In this case, it should be added together with the flour without being dissolved in liquids. Feel free to choose which one to use 😉
With these small and simple tips, your spoon cookies will be amazing! But now let’s get to us!
Below you will also find the step-by-step photos to make this recipe even easier and more intuitive! Happy cooking everyone!
I almost forgot! I’ll leave you some more ideas for a healthy and delicious breakfast!
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: about 10-12 large size cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 eggs (medium whole)
- 250 g all-purpose flour
- 70 g vegetable oil
- 100 ml water (or milk or plant-based drink)
- 100 g sugar (+ as needed to decorate the cookies)
- as needed lemon zest
- 5 g baking ammonia
Tools
- Bowl
- Fork
- Spoon
- Baking tray
Steps
Put the ammonia in a glass, pour the water (or milk for those who prefer) inside, and let it dissolve.
In a separate bowl, break a medium whole egg. Add the sugar and beat well with a fork.
If you prefer, you can also use a hand whisk.
It’s absolutely not necessary to use an electric mixer.
Beat vigorously so that the sugar dissolves well.
Grate the zest of a well-washed lemon (if you prefer, you can use half a teaspoon of ground cinnamon).
First pour the vegetable oil and mix. Then add the water with dissolved ammonia and mix well.
If you prefer, you can replace the water with milk or a plant-based drink of your choice.
Finally, incorporate the all-purpose flour (00 or 0 type). Those who preferred not to use ammonia will add the classic baking powder at this point.
Work with a fork to mix all the ingredients well.
You should get a thick and sticky mixture, impossible to work with your hands.
That’s why at this point it will be essential to help yourself with a spoon, or better, two.
Then take a scant spoonful of dough.
With the help of another spoon, let it slide onto a baking tray lined with parchment paper.
Continue in the same manner, trying to leave some space between each cookie.
They will puff up a lot during baking, becoming nice and large!
Don’t worry if the shape of the cookies isn’t the same for all, they’re rustic because of this!
If you like, you can sprinkle each cookie with a bit of granulated sugar and then off to the oven.
Bake in static mode, preheated oven at 338°F for about 25 minutes or at 356°F for about 20.
Do not let the cookies color too much, otherwise they won’t be soft anymore.
As soon as they become slightly golden, remove from the oven and let cool on a rack.
Et voilà, your super delicious spoon cookies are ready!
I hope you enjoyed this recipe! Come back to visit me soon!
Recipe and Photos Gabry – all rights reserved.
P.s. If you want to get more cookies you can DOUBLE ALL THE INGREDIENTS described, more precisely:
2 whole eggs + 200 g of sugar + 140 g of oil + 200 ml of water (or milk) + 10 g of ammonia (or leavening agent) + 500 g of flour
