Milk cookies homemade: a sweet little treat perfect for breakfast or a snack. They are easy to make, butter-free and do not need to rest in the fridge. Their texture is crunchy on the outside, with each cookie coated in brown sugar, while the inside remains soft. They are ideal for dipping in hot milk or your favorite tea. They keep well in an airtight container or food bags for several days. Below, let’s see together how to easily prepare our milk cookies:
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 25 pieces
- Cooking methods: Oven
Ingredients
- 4 1/4 cups flour
- 2/3 cup sugar
- 1/3 cup vegetable oil
- 2 eggs
- 1/3 cup milk
- 1/2 packet baking powder
- a pinch of salt
- vanilla extract (or grated zest of one lemon)
- as needed brown sugar (for coating)
Steps
In a bowl, beat the eggs with the sugar, milk and the oil added in a thin stream. Add the vanilla extract or lemon zest and a pinch of salt.
Gradually add the sifted flour together with the baking powder, mixing gently until you obtain a soft, homogeneous dough.
Place the dough on a lightly floured surface and form logs about 3/4–1 1/4 inch thick. Cut the logs into equal pieces about 3–3 1/4 inches long to obtain the cookies.
As you go, roll them in a bowl with the brown sugar and arrange them on a baking sheet lined with parchment paper, leaving a little space between them because they will expand during baking.
Once all the cookies are ready, transfer them to a preheated oven at 356°F and bake for about 20–25 minutes, or until evenly golden. The cookies should remain soft in the center.
Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The milk cookies are ready to be enjoyed!
Enjoy — see you next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
