Grandma’s dunking cookies are a simple and fragrant recipe that tastes like home and genuine breakfasts. I prepare them following my grandma’s method, who always used baking ammonia instead of baking powder, just like in the old days.
I still remember the first time I decided to try it myself: I was a bit hesitant, but as soon as I smelled the freshly baked cookies, I understood why she never abandoned it.
The ammonia makes them light, crumbly, and perfect for dunking in milk or coffee, without falling apart.
They are ideal for breakfast or a sweet break during the day. One leads to another, and that lemon aroma that emanates from the oven immediately brings back the snacks of the past.
If you love simple homemade cookies, also try the orange ring cookies: another genuine and irresistible recipe.
You might also be interested in:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 30
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Energy 106.37 (Kcal)
- Carbohydrates 16.75 (g) of which sugars 5.53 (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 39.50 (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
Baking Ammonia: The Secret of Grandma’s Cookies
For these cookies, I use baking ammonia, just like my grandma did. It’s a traditional leavening agent that makes the cookies light and crumbly, perfect for dunking in milk or coffee.
During baking, there’s a slight odor, but it disappears quickly: all that remains is the aroma of freshly baked cookies, dry and crispy like the old-fashioned ones.
- 4 cups all-purpose flour
- 2 eggs
- 1/2 cup sunflower oil
- 1/4 cup milk
- 3/4 cup sugar (+ 1/4 cup for the surface)
- 2 tsp baking ammonia
- 1 lemon zest (grated)
Useful Tools
- Baking Tray (for oven)
- Bowl (large)
- Hand Whisk
Procedure for Grandma’s Dunking Cookies
I start by cracking the eggs into a large bowl and adding the sugar. With a hand whisk, I mix until light and frothy, then flavor with the grated zest of an untreated lemon.
I pour in the sunflower oil and gradually add the flour, saving a little for the final phase. When the dough starts to come together, I use a dough spatula — the classic “bench scraper” — to easily mix everything.
Meanwhile, I dissolve the baking ammonia in warm milk and add it immediately to the dough, then incorporate the remaining flour.
I transfer the mixture onto the work surface and knead by hand until soft and elastic. If needed, I lightly dust with flour to prevent sticking.
I form a dough ball and divide it into several portions. From each piece, I shape ropes and cut them into regular sticks. I roll them in granulated sugar and place them on a baking tray lined with parchment paper, well spaced apart as they will expand during baking.
I bake the dunking cookies at 350°F for about 25 minutes, until golden and light. Once ready, I let them cool completely before enjoying them: perfect for dunking in milk or coffee, just like grandma used to do.
Storage and Useful Tips
Grandma’s dunking cookies keep perfectly for about 2 weeks, stored in a tin box or airtight container, away from humidity. They remain crumbly and fragrant as freshly baked, ideal to enjoy every morning with milk, coffee, or tea.
👉 Gluten-free variant: you can replace the all-purpose flour with a good gluten-free mix for sweets. I recommend adding an extra tablespoon of milk, as these flours tend to absorb more liquids. The result will still be crumbly and perfect for dunking.
💡 For a freshness effect: add a teaspoon of honey or a few drops of vanilla essence to the dough. It will help keep the cookies soft inside and fragrant for longer.
How can I replace baking ammonia?
If you don’t have baking ammonia, you can replace it with half a packet of baking powder (about 8 g).
The result will still be good, but the cookies will be less dry and crumbly compared to the original version.
Baking ammonia, in fact, is the secret of real grandma’s dunking cookies: it makes them light and crispy, perfect for dipping in milk without falling apart.
