Dunking cookies: rustic, butter-free, they are perfect for dipping in tea or milk, ideal for breakfast and snack time.

With a rustic appearance, these cookies are crunchy on the outside but become soft and crumbly once dipped in tea. An incredibly easy recipe that you will make again and again because they’re so good and extremely easy to prepare. No special molds are needed, simply roll the dough into balls, elongate them, and bake. Have I made you hungry? Try them, you’ll love them too.

I prepare them with cocoa, chocolate chips, flavored with orange, lemon, or vanilla, with whole wheat flour, with nuts, and in many other ways. I practically make them every week and they disappear in no time!

I know some people use ammonia instead of baking powder, but we don’t like the smell it releases during baking (although it can’t be detected in the cookies), so I always use baking powder. It’s a matter of taste. If you want to try, the quantity is the same.

Now, let’s see how to make the Dunking Cookies. Prepare the ingredients and we’ll start.

And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.

Gabriella

Other delicious breakfast recipes:

Difficulty: Very easy
Cost: Very cheap
Preparation time: 10 Minutes
Portions: about 40 cookies
Cooking methods: Oven
Cuisine: Italian

Ingredients

4 cups all-purpose flour
1 cup sugar
2 eggs
1/3 cup vegetable oil
1/4 cup milk (at room temperature)
1 packet baking powder
1 lemon (zest grated or 1 teaspoon of vanilla extract)
as needed granulated sugar

Tools

To make the Dunking Cookies recipe you need:

1 Stand Mixer
2 Baking Sheets
1 Fork
1 Plate
1 Scale

Steps

First, put the flour, baking powder, sugar, and eggs in the stand mixer bowl and start mixing. Then add the milk and oil in a thin stream, and finally the lemon zest (or vanilla extract). Continue mixing just until everything is well compacted.
Note: You can also prepare the dough by hand. To save time, I prefer using the stand mixer.
Meanwhile, preheat the oven to 350°F, in static mode.
At this point, the dough is ready and does not need to rest. So take small pieces (mine weigh about 0.9 oz each), roll them into sausages, pass them in granulated sugar, and place them, one by one, on a baking sheet lined with parchment paper.
With the tines of a fork, make stripes on the surface, pressing lightly, so they remain after baking.
Bake the cookies in the pre-heated oven for about 20 – 25 minutes, until they are nicely golden. It took exactly 25 minutes for mine. Finally, take them out of the oven and let them cool.
Here are the dunking cookies ready. Enjoy!
Until the next recipe.