The MILK-DUNKING COOKIES are the classic traditional cookies that instantly bring you back to childhood and the reassuring scent of home breakfasts. Crisp and golden, with a rustic yet light texture, they are made to be dunked into hot milk or caffellatte without breaking, giving that simple pleasure that puts you in a good mood from the first bite of the morning.
Made with wholesome ingredients — flour, milk, eggs and a drizzle of sunflower oil — they charm with their simplicity and the authentic taste that recalls homemade treats from grandma. Perfect for breakfast or a healthy, light snack, milk-dunking cookies are a true everyday embrace of sweetness.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 25 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 140.32 (Kcal)
- Carbohydrates 23.18 (g) of which sugars 8.49 (g)
- Proteins 2.92 (g)
- Fat 4.64 (g) of which saturated 0.66 (g)of which unsaturated 3.65 (g)
- Fibers 0.46 (g)
- Sodium 21.68 (mg)
Indicative values for a portion of 36 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
- 2 eggs (medium, at room temperature)
- 3/4 cup granulated sugar
- 3.4 fl oz milk (at room temperature)
- 6 3/4 tbsp sunflower oil
- 4 1/3 cups all-purpose flour (00)
- 1 packet baking powder
- 1 packet vanillin (vanilla powder)
- pinch salt
- 3 tbsp granulated sugar (for finishing)
You will need for the milk-dunking cookies
- 1 Bowl
- 1 Electric whisk (hand mixer)
- 1 Sieve
- 1 Spatula
- 1 Small bowl
- 1 Baking sheet
- Parchment paper
Preparation — Milk-Dunking Cookies
In a bowl, beat the eggs with the sugar until pale and frothy. Add the oil and the milk at room temperature and mix thoroughly.
Fold in the sifted flour with the baking powder, vanillin and salt.Mix until you obtain a soft but not sticky dough. Break off small portions of dough (about the size of a walnut), form into little cylinders and roll the surface in the sugar.
Place the sticks on a baking sheet lined with parchment paper, spaced apart.
Bake the milk-dunking cookies in a preheated conventional oven at 356 °F for 18–20 minutes, until they are lightly golden.
Remove from the oven and let them cool completely.
Variation
You can flavor your milk-dunking cookies with lemon zest or cinnamon.
Storage
At room temperature:
Once completely cooled, store them in a tin box or an airtight glass/plastic container. This way they keep their crispness for 2–3 weeks.
Avoid humidity:
Do not keep them in non-airtight plastic bags or near sources of humidity, otherwise they risk softening and losing their crunch.
Freezing:
If you want to store them longer, you can freeze them once baked. Arrange them in a freezer bag and keep for up to 2–3 months. When needed, simply leave them at room temperature for a few hours or warm them briefly in the oven at 212 °F for 5 minutes to restore their crispness.
