Grandma’s dunking cookies are an easy and quick recipe to prepare. They are crumbly and fragrant. They are perfect for breakfast, one leads to another, and they are called dunking cookies precisely for their dunkability. They are excellent with a cappuccino, a tea, or eaten as a snack. They are healthily addictive, just like the orange ring cookies. The recipe does not contain butter and uses baking ammonia as a leavening agent. Yes, you heard correctly, baking ammonia, which was used by our dear grandmothers long ago to make homemade cookies.
Here’s the recipe, and I look forward to seeing you on my Facebook page, my Instagram profile, TikTok, on Pinterest and on my YouTube channel with my videos for a greeting and a comment.
See you soon, Susy
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 30
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Energy 112.18 (Kcal)
- Carbohydrates 18.14 (g) of which sugars 6.87 (g)
- Proteins 2.36 (g)
- Fat 3.79 (g) of which saturated 0.54 (g)of which unsaturated 3.09 (g)
- Fibers 0.54 (g)
- Sodium 40.84 (mg)
Indicative values for a portion of 32 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 Grandma’s Dunking Cookies
- 4 cups all-purpose flour
- 2 eggs
- 7 tbsps sunflower oil (or extra virgin olive oil)
- 1/4 cup milk (or soy or rice beverage)
- 3/4 cup raw cane sugar
- 2 tsp baking ammonia
- 1 lemon zest (grated)
- 1/4 cup sugar (for cookie surface)
Tools
- Baking Tray (for oven)
- Bowl (large)
- Whisk
Procedure for Grandma’s Dunking Cookies
In a bowl, I crack the eggs and add the sugar. With the whisk, I dissolve the sugar well, then add the grated lemon zest, the oil, and not all the flour, leaving a little aside. I start kneading, helping myself with a dough scraper.
Meanwhile, I dissolve the baking ammonia in lukewarm milk and add it quickly to the dough, then add the remaining flour.
I transfer everything onto the work surface. If the dough is too sticky, I dust a little flour and knead by hand until the dough becomes more elastic.
Then I form a dough ball and make dough strings, cutting them into sticks that I roll in sugar. I place them on a baking tray lined with parchment paper, well spaced apart because they will grow in the oven. Finally, I bake at 350°F for about 25 minutes. Once baked, I cool them well before dunking!
What is Baking Ammonia?
Baking ammonia or ammonium bicarbonate, is a leavening agent. It is widely used in pastry making. It is not toxic and evaporates completely during baking. However, it has a strong ammonia smell that dissipates and does not remain in our cookies. Therefore, there are no contraindications to its use, as long as the dose does not exceed 10/20 g for about 500 g/600 g of flour. It should be dissolved in a glass of lukewarm milk.
