Dipping cookies for milk. Simple and quick to prepare: perfect for breakfast and snack.
The cookies I made today are very simple to prepare. They are perfect for breakfast and snack. In fact, they are delicious dipped in milk, tea, and chocolate. Of course, you can also enjoy them on their own at any time of the day.
But let’s see right away how to prepare the dipping cookies for milk.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4.5 cups all-purpose flour
- 3 eggs
- 1 cup sugar
- 7 tbsp sunflower oil
- 0.4 oz baker's ammonia
- 1 packet vanillin
- 3 tbsp unsweetened cocoa powder
- 1 lemon zest
Tools
- 1 Bowl
- 1 Fork
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Knife
How to Prepare Two-Tone Dipping Cookies
In a bowl, add the eggs and sugar. Mix well with a fork.
Add the vanillin, oil, grated zest of an untreated lemon, and baker’s ammonia. Mix with the fork.
Gradually add the flour. Start mixing with the fork, then when you can no longer do so, continue kneading by hand on a pastry board. You should obtain a smooth and compact dough.
Divide the dough into two equal parts. Add the cocoa to one of the parts. Work everything well with your hands to incorporate the cocoa. Now you have two doughs, one light and one dark.
Line a baking tray with parchment paper. Place the light dough inside and shape it into a log. Do the same with the cocoa dough.
Join the two logs and flatten them slightly to combine them.
Bake in a preheated, static oven at 356°F (180°C) and let it cook for about 25 minutes. Make sure to check the cooking times based on your oven.
Remove from the oven and cut the cookies.
Serve and enjoy.
If you want to prepare smaller cookies, divide both the light and cocoa doughs into two parts, so you’ll have two light rolls and two cocoa rolls.
