If we make breakfast cookies at home, they will be a success.
These are my family’s favorite classic dunking cookies, and I found the recipe in my grandmother’s notebook. I must admit that initially, I made them by eye, but after trying her recipe, I was overjoyed. The shape is perfect for dipping them in cappuccino or an espresso cup. The taste is delicious, and they are like a sweet hug before starting the day.
Breakfast cookies keep well in a glass jar, so you can make plenty, and the kids will ask for them as a snack or a treat. Try the other recipes as well, I make cookies out of passion.
But now let’s tie on the apron and start making them, they are very easy, and I am sure you will double the recipe to make many.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 22 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour
- 3/4 cup sugar (+ 1/4 cup set aside for coating the cookies)
- 1/2 cup milk
- 3 tbsps sunflower oil (or corn oil)
- 2 eggs
- 1 pinch fine salt
- 1 packet vanillin
- 2 tsps baking powder
Tools
- 1 Baking sheet
- 1 Rolling pin
Steps
Slightly warm the milk, it should be lukewarm.
Put it in a bowl and add the oil, eggs, sugar, pinch of salt, and vanillin powder.
Use a whisk or a fork to mix the liquid ingredients.Gradually add the sifted flour and baking powder and mix everything in the bowl.
Continue kneading the dough on a lightly floured surface until you get a smooth and homogeneous dough.Roll out the dough with a rolling pin to about 1/2 inch thick.
Use a knife with a smooth blade to cut small rectangles.
Then shape the cookies with your hands, 3 inches long and 2 inches wide.
These measurements will yield 22 cookies, but you are free to make the shape you prefer.
After forming the cookie, pass one side in the sugar and place it on the baking sheet. Leave at least 1 inch between each cookie because they will expand a bit during baking.
Preheat the oven to 340°F for convection or 355°F for static and bake the cookies on the lowest rack for 20 minutes. When they are cooked and golden, turn off the oven.
Let them cool before removing them from the baking sheet and store them in a glass or tin container.
