Soft milk cookies for dipping, are the classic big cookies from grandma with a slightly rustic look but perfect for dipping in milk at breakfast. They are very large cookies, with sugary cracks but remain very soft.
I have already made sugary milk cookies and soft milk cookies that are not only perfect for breakfast but also delicious to enjoy at any time of the day.
To make these dipping cookies, very few ingredients are needed and they are very simple to make. Just combine all the ingredients, knead and shape the cookies, and they keep for many days. I recommend trying these delicious cookies, and I am sure they will conquer you at the first bite. Let’s see what we need to make the soft milk cookies for dipping.
TRY ALSO THESE DELICIOUS COOKIES
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Soft milk cookies for dipping the perfect recipe to start the day well, very soft and delicious, they will conquer you
- 2 1/2 cups all-purpose flour
- 2 eggs
- 7 tbsp sugar
- 3 1/2 tbsp sunflower oil
- 3 1/2 tbsp milk
- vanilla flavor
- 1 grated lemon peel
- Half a packet baking ammonia
- Half a packet baking powder
- powdered sugar
Steps
LET’S MAKE THE COOKIES
In a bowl, mix all the ingredients except for the flour, baking powder, and ammonia. Once everything is well combined, add the flour with the baking powder and ammonia, form a nice dough like shortcrust pastry, make many balls about 2 oz each, then elongate them into big cookie shapes, roll them in granulated sugar, and place them on a baking sheet lined with parchment paper. Before baking, dust them with plenty of powdered sugar and let them rest in the refrigerator for about 15 minutes. Bake at 350°F for about 20 minutes. You’ll see the surface crack and swell. Remove from the oven and let them cool for about 1 hour before enjoying.
FAQ (Questions and Answers)
CAN I SUBSTITUTE THE BAKING AMMONIA?
In this case, no, it determines the success of the large cookies
