Milk and Oil Cookies…The Simplest Shortcrust There Is!
This incredibly simple eggless shortcrust!
I made it just yesterday during a playful afternoon with my little nephew. This recipe is designed to be child-proof and beginner-proof in the kitchen. No complicated ingredients or steps are needed, just a few basic elements to create perfect cookies for any occasion, to dip in milk for breakfast or to nibble with tea.
The great thing about this shortcrust is that you can decide the final texture of your cookies by simply adjusting the thickness before baking:
If you roll them out thicker (about 1/4 inch), you’ll get softer and crumbly cookies inside.
If you roll them out thinner (about 1/8 inch), you’ll have delicious crunchier cookies perfect for dunking.
Ready to knead?
Happy baking, Giusi. You might also be interested in:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients For Milk and Oil Cookies
- 2 3/4 cups all-purpose flour
- 1/2 cup milk
- 1/2 cup extra virgin olive oil (or vegetable oil)
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1 lemon (zest grated)
Steps For Milk and Oil Cookies
Put the sugar in a bowl and add the grated lemon zest. Work these two ingredients well. The more you work them, the stronger the lemon flavor will be. If the sugar turns completely yellow, the aroma will be very intense.
Then add the oil and milk, and mix a little.
Finally, add the sifted flour and baking powder.Combine all the ingredients until you form a smooth dough. If the dough is too sticky, add just a bit more flour until it’s easy to handle.
Once the dough is ready, you can roll it out. If it’s more convenient, feel free to divide it into two parts.
Roll out the dough on a floured surface and use your favorite cookie cutters to make the cookies. Place them on a baking sheet lined with parchment paper and bake at 350°F.
For thin and crispy cookies: bake for about 10 minutes.
For thicker and soft cookies: bake for about 12 to 13 minutes.
Always check them because every oven is different! When the edges are golden, they’re ready.
And voilà! Your Eggless Milk and Oil Cookies are ready to be enjoyed.
They’re perfect for a break, for the kids’ snack, or simply to accompany a good coffee. I hope you’ll have as much fun making them as we did!
Have fun in the kitchen and see you in the next recipe!
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