Milk Cookies: delicious for dunking in a cup of milk at breakfast. On a dark and gloomy day my urge to get my hands into the dough and make cookies returns. Just like these delightful Milk Cookies that I want to tell you about today. Light and wonderfully fragrant cookies that love to dive into a cup of milk at breakfast, soaking without breaking — in short a real delight. What could be better to start the day than pampering yourself with a sweet breakfast and when the cookies are homemade, wholesome and tasty, our day will certainly be wonderful. My recipe is the one my mother always made when she wanted to spoil us a little and my brother and I would wait impatiently in front of the oven for the cookies to bake so we could eat them right away. I still remember the scent that instantly filled the whole house, just like the aroma that filled my kitchen as soon as I took the tray out of the oven. In short, a recipe I really recommend you try as soon as possible and don’t forget to let me know if they won your heart. Let’s run to the kitchen and prepare some delightful Milk Cookies together.
DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 18 Minutes
- Portions: For about 40 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Energy 178.17 (Kcal)
- Carbohydrates 29.59 (g) of which sugars 8.49 (g)
- Proteins 4.15 (g)
- Fat 5.74 (g) of which saturated 1.01 (g)of which unsaturated 0.33 (g)
- Fibers 0.68 (g)
- Sodium 9.20 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Milk Cookies
- 4 cups all-purpose flour
- 2 eggs (medium)
- 1/2 cup granulated sugar (about 120 g)
- 1/3 cup extra-virgin olive oil
- 3 1/4 tbsp milk (warm (about 50 ml))
- 1/2 packet baking powder (about 2 tsp (8 g))
- 1 zest of 1 lemon (untreated)
How to prepare Milk Cookies
You can prepare the dough by hand or with a stand mixer. Mix the flour with the eggs, add the sugar, the olive oil and the grated zest of a lemon (untreated). Dissolve the baking powder in the warm milk and then add it to the mixture.
Mix well, kneading to combine the dough. Shape into a smooth, soft loaf, cover it with a cloth and let it rest for 30 minutes on the work surface. Preheat the oven to 356°F. Take the dough and roll it out on a floured surface to a thickness of about 3/8 in (≈1 cm).
Cut rectangles approximately 2 3/8 × 1 5/8 in (about 6 × 4 cm). I prefer them fairly large, but if you prefer you can make them smaller. Keep in mind that during baking they will spread a little more. Arrange the Milk Cookies on a baking sheet lined with parchment paper, slightly spaced from each other.
Brush them with some milk and bake in the hot oven for 14-16 minutes. Let them brown without getting too dark; at the end of baking many small cracks will form on the surface. Let them cool before tasting and then store them in a tin container.
See you tomorrow with a brand new recipe, hugs, Loredana
Loredana’s Tips
Milk Cookies stay soft and crunchy when stored in a tin container for 6-7 days.
If you prefer you can replace the extra-virgin olive oil with 80 grams of softened butter (about 6 tablespoons or roughly 3/4 stick).
Also read the recipe for my Chocolate Cookies
