Dipping cookies, the ideal cookie to be dipped in a nice cup of milk or coffee in the morning at breakfast. Their slightly crunchy surface hides a soft and delicate heart, capable of delivering an explosion of pleasure with every bite.
I started with the original recipe for the Dormendi or as I renamed them, Grandma Teresa’s cookies, as she was the one who gave us the recipe. I didn’t have all the necessary ingredients at home to make these cookies, and especially didn’t have the ammonia, but not wanting to give up on the idea of a fantastic dipping cookie, I changed the ingredients a bit and got to work.
Don’t be scared by using the oven even on hot days because these nice big cookies will be ready in just under 20 minutes of cooking. You’ll see them grow in the oven, and the typical aroma of tradition will inevitably fill your kitchen.
For homemade breakfast sweets lovers, I also remember
- Difficulty: Easy
- Cost: Economical
- Preparation time: 6 Hours 20 Minutes
- Portions: 24 large cookies
- Cooking methods: Oven
- Cuisine: Italian
- Energy 160.90 (Kcal)
- Carbohydrates 27.03 (g) of which sugars 12.41 (g)
- Proteins 3.41 (g)
- Fat 5.08 (g) of which saturated 0.93 (g)of which unsaturated 3.88 (g)
- Fibers 0.46 (g)
- Sodium 13.21 (mg)
Indicative values for a portion of 45 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
- 4 cups all-purpose flour
- 1 1/4 cups sugar
- 4 eggs
- 7 tbsp vegetable oil
- to taste vanilla extract
- 1 packet baking powder
- to taste granulated sugar (for the surface)
Tools
We can knead this recipe directly by hand but anyone who wants to make the task easier can knead with the stand mixer with the flat beater attachment.
- 1 Stand Mixer
- 1 Scraper
Preparation
In a bowl or stand mixer, pour the flour, sugar, vanilla extract, and start mixing, then add the eggs, one at a time, and the oil. Finally, add the baking powder and make the dough as smooth as possible.
Then pour the dough onto a lightly floured work surface and with your hands, compact the dough (without warming it too much) as seen in the photo.
Cut the dough into pieces of about 50 g with the help of a scraper. Roll each piece as you would for gnocchi to create small sticks from each piece of dough.
Roll each stick in the granulated sugar provided by the recipe for the surface. I facilitate this operation by using a deep plate, but you could also help yourself by rolling them in a sheet of parchment paper filled with sugar.
Place your sticks on two baking sheets covered with parchment paper, spaced apart as they grow during baking. When placing them on the baking sheet, press down lightly with the palm of your hand to make them less round and more rectangular, but don’t flatten them too much. Bake in a preheated oven at 428°F for about 20 minutes or until golden brown.
NOTES
Dipping cookies keep well for many days if stored in classic biscuit tins with a lid. As mentioned earlier, they are ideal dipped in hot beverages, but they are also great on their own or to accompany hot chocolate and ice cream.
I personally use the fan-assisted oven and I can guarantee you that in just under 20 minutes my cookies were ready and golden brown to be taken out of the oven.
If you liked the recipe or if you have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
