How delicious my Soft Dipping Cookies are, and they remain so even after days. Simple ingredients like flour, eggs, and sugar give life to these treats to dip in milk, tea, coffee, or even eat on their own. Give them to children for an afternoon snack, and you will be sure to feed them a healthy, substantial, butter-free treat. Grandma’s cookies, whose recipes we all cherish, simple yet delicious, that accompanied our childhood and will always be a pleasure to enjoy.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 287.73 (Kcal)
- Carbohydrates 55.81 (g) of which sugars 36.03 (g)
- Proteins 8.64 (g)
- Fat 4.15 (g) of which saturated 1.80 (g)of which unsaturated 2.18 (g)
- Fibers 0.60 (g)
- Sodium 63.82 (mg)
Indicative values for a portion of 100 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 Soft Dipping Cookies
- 4 eggs
- 1 1/4 cups all-purpose flour
- 1 1/4 cups powdered sugar
- to taste powdered sugar (for coating)
What You Need for Soft Dipping Cookies
- 2 Bowls
- 1 Hand Mixer
- 1 Whisk
- Baking Trays
- Parchment Paper
- 1 Sieve
- 1 Spoon
Steps for Soft Dipping Cookies
For successful dipping cookies, it is essential that the eggs are at room temperature. If you usually keep your eggs in the fridge, take them out at least a couple of hours beforehand.
It is advisable to use powdered sugar. If you want, you can make it yourself at home using a food processor.
Separate the yolks from the whites, making sure no traces of the yolks end up in the whites; otherwise, the whites will not whip.
Add 75 g of powdered sugar to the yolks, taken from the total. Work with a whisk until the mixture becomes fluffy, light, and frothy. Do not rush and work for a long time.
To work the egg whites, wash and dry the beaters well, so that traces of yolk do not affect whipping the whites.
Add the remaining sugar to the egg whites and work for a long time. The mixture should be smooth, shiny, and very firm.
If the egg whites are well whipped, this will be the secret to the successful outcome of these super soft cookies. Do not rush during this process either.
Now it’s time to combine the two mixtures. Add the egg whites to the yolks spoonful by spoonful, then incorporate them with a hand whisk. Continue this way until finished.
Also add the sifted flour, a little at a time, and incorporate it with a spatula or hand whisk with movements from top to bottom, to avoid deflating the mixture.
Line baking trays with parchment paper. Scoop generous spoonfuls of batter onto the trays, keeping them spaced as they will increase in volume.
Do not flatten the dough; the oven’s heat will do the rest. Using a sieve, sprinkle a generous amount of powdered sugar over the cookies.
Bake in a preheated convection oven at 300-320°F for about 7-8 minutes. Since oven thermostats are not accurate, adjust according to your appliance.
The cookies should not dry out too much. Once baked, let cool, and gently remove from the parchment paper.
They stay very soft for days. You can also store them in tin boxes, stacking them with care, separating layers with paper towels or, better yet, parchment paper.
Enjoy your tasting!
SPECIAL: Guide to the Best Stand Mixers
FAQ (Frequently Asked Questions)
What if I don’t have a convection oven?
You can bake them at 340°F for 7-8 minutes, always checking because oven temperatures vary.
