The dunking milk cookies or milk pastries are the classic large and slightly rustic homemade cookies that our grandmothers used to make and we ate as children.
They are simple cookies that, due to their shape and consistency, are perfect for dunking in milk or coffee for breakfast for both adults and children.
Unlike the classic shortbread cookies, these are larger, remain soft inside, while outside, thanks to the sugar on the surface, they form the classic slightly cracked effect.
They are very crumbly and orange-scented and therefore also great for snacking on their own. I couldn’t resist after baking and ate at least three, then one leads to another.
The preparation is very simple, just knead all the ingredients to make cords, pass them in sugar, and then bake, you don’t even need molds.
To achieve a good crumbly result, do not use yeast, I recommend using baking ammonia, don’t worry, the bad smell disappears after baking.
Now let’s see how to prepare them!
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- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 18
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Dunking Milk Cookies
- 2 3/4 cups all-purpose flour (about)
- 2 eggs (medium)
- 3 1/2 tbsp milk
- 3 1/2 tbsp sunflower oil
- 3/4 cup sugar (+ extra for coating)
- 1 orange zest (grated)
- to taste vanilla flavor
- Half packet baking ammonia (10 grams)
- 1 pinch salt
- 2 tbsp powdered sugar
Tools
- 1 Bowl
- 1 Bowl
- 1 Parchment paper
- 1 Baking sheet
- 1 Oven
Steps for the Dunking Milk Cookies
Pour into a bowl the eggs, sugar, oil, milk, and baking ammonia, work well with a hand whisk, add the grated orange zest and the pinch of salt.
Continue to work by finally pouring in the flour with the powdered vanilla.Work the dough initially with a spoon, then with your hands. If necessary, dust with more flour until it becomes well compact.
Take a little bit of dough at a time, about 1.4 oz each, if it’s sticky, help yourself with a dusting of flour or grease your hands with some oil, shape them into elongated cookies, and roll them in granulated sugar on both sides before placing them on a parchment-lined baking sheet, spaced apart from one another.
Dust the surface again with some powdered sugar and then bake..
Bake the dunking milk cookies in a preheated oven at 350°F in the middle part of the oven for about 20 minutes, the time needed for them to rise, form the cracked sugar surface, and become golden on the outside.
Remove from the oven, let the cookies cool completely before dunking.
Storage and Tips
The cookies can be stored in a tin box for about 10 days.
I recommend using baking ammonia for a good crumbly texture of the cookie.
For those with lactose intolerance issues, you can use lactose-free or plant-based milk.
FAQ (Questions and Answers)
Can I add chocolate chips?
Yes, you can add chocolate chips to the dough before baking.
Can I use lemon zest?
Yes, you can flavor the cookies with whatever you prefer.
Can I use brown sugar?
Yes, brown sugar is also great.
Can I use baking powder?
You can use it, but I can’t guarantee the same crumbly texture achieved with baking ammonia.
