I’ve discovered a passion for cookies after my love for leavened dough. Making cookies at home gives me such satisfaction that I always like to challenge myself and prepare new ones. I’ve already made delicious dunking cookies, with cocoa, or with dark chocolate pieces. Lastly, I left the classic vanilla-flavored dunking cookies, but they won’t be the last; I’ll definitely make other types of cookies. Since I love these cookies for breakfast, I’ll surely try them with other variations, like coffee. These cookies, like the others I make, are really easy to make. While preparing them, I relax and enjoy them for breakfast or a snack. They’re also great for the kids’ breakfast or snack, without spending money on pre-packaged snacks often full of preservatives and fats. They’re perfect even for tea with friends, store well long-term in a closed container, and always make a good impression when served at the table.
- Difficulty: Very Easy
- Cost: Very Low Cost
- Preparation time: 15 Minutes
- Portions: 25 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Dunking Cookies without Butter
- 4 cups all-purpose flour
- 2/3 cup sugar
- 2 medium eggs
- 1/4 cup milk
- 2 tsp baking ammonia
- 1/3 cup sunflower or olive oil
- 1 tsp vanilla extract
- granulated sugar for sprinkling
- 1 tsp honey
Tools for Making Dunking Cookies
- 1 Small Bowl
- 1 Bowl
- 1 Spoon
- 1 Knife
Steps for Making Dunking Cookies
In a small bowl, mix milk and baking ammonia.
In another small bowl, mix the eggs and add the honey. Mix, then add the milk.
In a large bowl, combine the flour, eggs, milk, sugar, and oil, and work it into a homogeneous dough.
Form cylinders with the dough on a flat surface. Cut into about 25-30 pieces and shape each into a cookie, approximately 0.8 inches thick and 3-4 inches long, or smaller if preferred for more cookies.
Roll the cookies in granulated sugar. Place them on a baking sheet lined with parchment paper. Space them apart as they’ll double in size, so use two baking sheets and two parchment papers, or reusable silicone baking mats.
Bake one sheet at a time in a preheated static oven at 356°F for approximately 25 minutes, until the cookies are slightly golden.
Remove from the oven and let them cool completely while baking the second sheet. Once ready, store them in a container to keep them for a long time. Enjoy them as dry and crumbly cookies, perfect for breakfast dipping or snacking throughout the day.
