Egg-free Milk and Oil Cookies.
I made this dough just yesterday during an afternoon of play with my little nephew. This recipe is designed to be child-proof and beginner-proof in the kitchen. No complicated ingredients or steps are needed, just a few basic elements to create perfect cookies for any occasion, to dip in milk for breakfast or to munch with tea.
The nice thing about this dough is that you can decide the final texture of your cookies simply by adjusting the thickness before baking:
If you roll them out thicker (about 1/4 inch), you will get softer and crumbly cookies inside.
If you roll them out thinner (about 1/10 inch), you will have delicious crunchier cookies perfect for dunking.
Ready to knead?
Happy baking, Giusi. You might also be interested in:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Milk and Oil Cookies
- 2 and 3/4 cups all-purpose flour
- 1/2 cup milk
- 1/2 cup extra virgin olive oil (or vegetable oil)
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 lemon (zest)
Steps for Milk and Oil Cookies
Place the sugar in a bowl and add the grated lemon zest. Mix these two ingredients well. The more you work them, the stronger the lemon flavor will be. If the sugar turns all yellow, the aroma will be very intense.
Then add the oil and milk, and mix a little.
Finally, add the sifted flour and baking powder.Combine all the ingredients until you form a smooth dough ball. If the dough is too sticky, just add a little more flour, until it is easy to work with.
Once the dough is ready, you can roll it out. If it’s more convenient, you can divide it into two parts.
Roll out the dough on a floured surface and use your favorite cookie cutters to make the cookies. Place them on a baking sheet lined with parchment paper and bake at 350 degrees Fahrenheit.
For thin and crispy cookies: bake for about 10 minutes.
For thicker and soft cookies: bake for about 12 to 13 minutes.
Always check them, as every oven is different! When the edges are golden, they are ready.
And voilà! Your Egg-Free Milk and Oil Cookies are ready to be enjoyed.
They are perfect for a break, for the little ones’ snack, or simply to accompany a good coffee. I hope you have as much fun making them as we did!
Have fun in the kitchen and see you next recipe!
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