Grandma Ninetta’s Milk Cookies are soft and delicious, perfect for dipping in milk in the morning or enjoying as a delightful snack. These milk cookies follow my mother-in-law’s recipe, and I’ve loved them from the very first moment!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: about 60 cookies
- Cuisine: Italian
Ingredients
- 8 cups Flour
- 6 Eggs
- 1.5 cups Sugar
- 1 1/2 packet Baking powder 0.3 oz
- 1 packet Baker's ammonia (0.3 oz)
- 7 oz Vegetable oil
- 7 oz Milk
- 1 Grated lemon zest
- 1 packet Vanillin 0.015 oz
- to taste Sugar for sprinkling the cookies
Preparation
Place the eggs in a bowl and beat them well with a whisk along with the sugar.
Add the oil, beat again, then the milk and the zest of half a grated lemon.
Mix the ingredients with the whisk.
Incorporate the flour, baking powder, baking ammonia, and vanillin. At this point, mix well with a spoon until you get a homogeneous mixture.
Cover the baking sheet with parchment paper, place spoonfuls of the mixture directly on the sheet, spacing them at least half an inch apart.
Use a scant tablespoon of mixture for each cookie (you will get about 60).
Sprinkle the surface with sugar and bake at 356°F for about 15 minutes.
Notes
If you don’t have baking ammonia, you can increase the baking powder, using a whole packet. Alternatively, you can also use two teaspoons of baking soda. However, the ammonia makes them crispier.
Instead of lemon zest, you can use orange zest, they will still be delicious.
If you liked Grandma Ninetta’s Milk Cookies, try the other Cookie recipes:
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