Today we prepare the recipe for dipping cookies, an authentic delight that combines crunchiness with softness, enriching every break moment with its irresistible flavor. This simple and captivating recipe will guide you through the process of creating perfectly balanced cookies, ready to satisfy your sweet cravings.
The combination of carefully selected ingredients gives these cookies a soft texture on the inside and an irresistible crunch on the outside. Nutrient-rich eggs provide the right creaminess, while sugar adds the necessary sweetness to make every bite unforgettable. The grated peel of a lemon brings a fresh and fragrant note, while extra virgin olive oil and sunflower seed oil give lightness and a distinctive flavor.
A secret ingredient that gives the cookies their lightness and friability is baking ammonia, a special leavening agent that helps make these treats perfect for dipping in hot beverages like coffee, milk, or tea. The final touch of milk completes the recipe, ensuring optimal consistency and a balanced flavor.
Follow each step of this recipe carefully and soon you will be rewarded with a batch of dipping cookies ready to conquer your palate and add a touch of sweetness to every moment of your day. Below are some other sweet recipes.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for dipping cookies
- 4 cups all-purpose flour
- 2 eggs (medium)
- 3/4 cup sugar (+ extra for coating cookies)
- lemon zest (from 1 grated lemon)
- 3 tbsp extra virgin olive oil
- 3 tbsp sunflower seed oil
- 1/4 cup milk
- 1.5 tsp baking ammonia
Tools for dipping cookies
- 1 Bowl
- 1 Fork
- 1 Parchment paper
- 1 Baking tray
Steps
To prepare the dipping cookies recipe, start by pouring the eggs into a bowl,
the sugar and
the grated zest of an organic lemon.
Mix with a fork until it becomes foamy.
Now pour the milk,
the extra virgin olive oil,
the sunflower seed oil,
the baking ammonia and some flour.
Mix with a fork
until the flour has absorbed all the liquids, then continue kneading with your hands.
When there are no more flour residues, transfer the dough to the work surface
and knead, it should be a soft and non-sticky dough.
Now form a ball and take small pieces of the dough,
shape them into sticks no longer than 4 inches and 1-1.5 inches wide. You will get about 10.
Roll the sticks in sugar
Transfer them to a baking tray lined with parchment paper, well spaced, a maximum of 5 per row, and
bake in a preheated static oven at 350°F for 20 minutes.
Let them cool and they’re ready to be dipped.
