Grandma’s dunking cookies are an easy, fragrant recipe that evokes home and wholesome breakfasts. I make them following my grandmother’s method, who always used baker’s ammonia instead of baking powder, just like they used to do.
I still remember the first time I decided to try it myself: I was a little hesitant, but as soon as I smelled the freshly baked cookies I understood why she never abandoned it.
Baker’s ammonia makes them light, crumbly and perfect for dunking in milk or coffee without falling apart.
They are ideal for breakfast or a sweet break during the day. One leads to another, and that lemon aroma coming from the oven immediately brings back old-time snacks.
If you love simple homemade cookies, also try the orange ring cookies: another genuine and irresistible recipe.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 30
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Energy 106.37 (Kcal)
- Carbohydrates 16.75 (g) of which sugars 5.53 (g)
- Proteins 2.36 (g)
- Fat 3.79 (g) of which saturated 0.54 (g)of which unsaturated 3.09 (g)
- Fibers 0.54 (g)
- Sodium 39.50 (mg)
Indicative values for a portion of 32 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 Grandma’s dunking cookies
Baker’s ammonia: grandma’s secret for cookies
For these cookies I use baker’s ammonia, just like my grandmother did. It is a traditional leavening agent that makes the cookies light and crumbly, perfect for dunking in milk or coffee.
During baking you may notice a faint smell, but it disappears right after: what remains is only the aroma of freshly baked cookies, dry and crunchy like in the old days.
- 4 cups all-purpose flour (type 0)
- 2 eggs
- 7 tbsp sunflower seed oil (about 3.4 fl oz)
- 1/4 cup milk
- 3/4 cup granulated sugar (+ 1/4 cup for the surface)
- 2 1/2 tsp baker's ammonia (ammonium carbonate)
- 1 lemon zest (grated)
Useful tools
- Baking sheet (for oven)
- Bowl (large)
- Hand whisk
Method for Grandma’s dunking cookies
I start by cracking the eggs into a large bowl and adding the sugar. With a hand whisk I beat until the mixture becomes pale and frothy, then I flavor it with the grated zest of an untreated lemon.
I pour in the sunflower oil and gradually add the flour, leaving a little aside for the final stage. When the dough begins to come together, I use a dough scraper — the classic “tarocco” — to combine everything more easily.
In the meantime I dissolve the baker’s ammonia in warm milk and add it immediately to the dough, then I incorporate the remaining flour.
I transfer the mixture to the work surface and knead by hand until it becomes soft and elastic. If necessary, I add a light dusting of flour to prevent sticking.
I form a loaf and divide it into several portions. From each piece I roll out ropes and cut them into uniform sticks. I roll them in granulated sugar and arrange them on a baking sheet lined with parchment paper, spaced well apart because they will expand during baking.
I bake the dunking cookies at 356°F for about 25 minutes, until golden and light. Once ready, I let them cool completely before enjoying them: perfect for dunking in milk or coffee, just like grandma used to make.
Storage and useful tips
Grandma’s dunking cookies keep perfectly for about 2 weeks if stored in a tin box or an airtight container, away from humidity. They remain crumbly and fragrant as if freshly baked, ideal to enjoy every morning with milk, coffee or tea.
👉 Gluten-free variation: you can replace the all-purpose flour with a good gluten-free flour blend for desserts. I recommend adding one extra tablespoon of milk, because these flours tend to absorb more liquid. The result will still be crumbly and perfect for dunking.
💡 For a freshness effect: add a teaspoon of honey or a few drops of vanilla extract to the dough. This will help keep the cookies soft inside and fragrant for longer.
How can I replace baker’s ammonia?
If you don’t have baker’s ammonia, you can replace it with half a packet of baking powder (about 8 g, roughly 2 teaspoons).
The result will still be good, but the cookies will be less dry and crumbly compared to the original version.
Baker’s ammonia is, in fact, the secret of the true grandma’s dunking cookies: it makes them light and crispy, perfect to dip in milk without crumbling.
