Dunking yogurt cookies the taste and aroma of the past just like grandma used to make and everyone will love them, the famous cookies with cracks that take you back in time like the soft dunking milk cookies
These are breakfast cookies light with a dough made with yogurt and without butter, they remain soft inside and slightly crunchy outside just like the soft yogurt and almond cookies. You just have to mix everything in a bowl like the muffins with rice flour.
A breakfast sweet that everyone loves just like the classic yogurt ring cake so, if you want to make your breakfast special, just try these delicious cookies and I’m sure they will win you over from the first bite. But let’s see what we need to make the dunking yogurt cookies the taste and aroma of the past just like grandma used to make and everyone will love them.
BELOW YOU WILL FIND RECIPES TO MAKE DELICIOUS AND SIMPLE COOKIES
- Difficulty: Very easy
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 15Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Dunking yogurt cookies the taste and aroma of the past just like grandma used to make and everyone will love them, the famous cookies with cracks that take you back in time
- 10 1/2 oz all-purpose flour
- 2 eggs
- 1/4 cup yogurt (plain)
- 1/4 cup sunflower oil
- 1/3 cup sugar
- Half packet baking powder
- flavoring (to taste)
- powdered sugar
Tools
HERE’S WHAT YOU NEED
- 1 Bowl
- 1 Hand whisk
Steps
LET’S PREPARE THE COOKIES
In a bowl, put the eggs, sugar, yogurt, flavoring, and oil and mix. Add some of the flour sifted with the baking powder and begin to knead, gradually adding the flour. You should achieve a very soft shortcrust-like consistency; note that you may not need all the flour, depending on the size of the eggs. Let the dough rest in the fridge for 30 minutes. Break off pieces of dough, form balls, and then stretch them slightly. If you want the cookies to be all the same size, I recommend weighing them to about 2 oz each. Roll the cookies first in granulated sugar and then place them on a baking tray lined with parchment paper. Before baking, dust them with powdered sugar. Bake at 350°F for about 20 minutes; cracks should form. Remove from oven and let cool.
YOU CAN STORE THE COOKIES IN A BOX OR AN AIRTIGHT JAR OR IN A PLASTIC FOOD BAG. IF YOU USE LARGE EGGS, YOU NEED TO USE ALL THE FLOUR. YOU CAN USE ANY TYPE OF YOGURT
FAQ (Questions and Answers)
CAN I USE RICE FLOUR?
I HAVE NEVER MADE THESE WITH RICE FLOUR BUT I THINK IT WOULD CHANGE THEIR TEXTURE THOUGH I BELIEVE THERE SHOULD BE NO PROBLEM USING IT
