Homemade dipping cookies are one of those treats that smell like family, slow breakfasts and childhood memories.
This is the recipe showcased in the new TV episode of La cucina di Vane on Canale10: a few simple ingredients to bring to the table rustic, fragrant cookies perfect for dipping in milk or coffee, just like the ones grandmothers used to make.
This is a traditional dipping-cookie recipe made with baking ammonia, ideal for those who love authentic, butter-free treats. These cookies are dry enough to dip, light but aromatic — perfect for the whole family’s breakfast or snack.
An easy preparation within everyone’s reach that will make you rediscover the pleasure of homemade cookies.
Remember: I’m on TV on Canale10 with La cucina di Vane every Tuesday, Thursday and Saturday at 1:10 PM and 7:40 PM — I’ll be waiting for you, don’t miss it!
DO YOU NEED MY HELP IN THE KITCHEN? WRITE TO SOS VANE at [email protected] and I’ll answer you ON TV during my show!
You can read all the recipes recreated on TV HERE and rewatch all the episodes on my YouTube Channel or on the Canale10 website. You can watch this recipe here.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 25 Minutes
- Portions: 20 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/2 cups all-purpose flour (00 flour)
- 1/2 cup + 1 1/2 tbsp granulated sugar
- 1 egg (Large)
- 6 2/3 tbsp cooking cream (panna)
- 3 1/3 tbsp sunflower seed oil
- 3 1/3 tbsp milk
- 1 tsp baking ammonia (ammonium bicarbonate)
- 1 lemon zest (Grated)
- as needed granulated sugar (For the surface)
Steps
In a large bowl, pour in the cooking cream, the egg and the seed oil, then whisk by hand until you get a homogeneous mixture.
Add the sugar, the baking ammonia and the grated lemon zest. Gradually add the flour and start working the dough first with the whisk and then with your hands until you obtain a compact dough.Transfer the dough to your work surface and knead briefly until you form a soft, smooth loaf. If necessary, add a little more flour.
Take about 1 3/4 oz (about 50 g) of dough at a time and shape each piece into a small loaf. Place the cookies spaced apart on a baking sheet lined with parchment paper and sprinkle them with granulated sugar.Bake in a preheated conventional oven at 356°F (180°C) for about 15 minutes, until the cookies are lightly golden. In an air fryer, bake at 338°F (170°C) for about 12 minutes. During baking you may smell ammonia — this is normal. Once baked and cooled, the odor will disappear.
Once removed from the oven, let them cool completely before serving.
… Vane’s tips
During baking, the ammonia releases a strong odor, but don’t worry: it will disappear completely once the cookies are cool.
This ingredient is precisely what makes dipping cookies crumbly, dry enough to dip and perfect for soaking.
To make them even tastier you can add chocolate chips or chopped nuts to the dough.
