GRANDMA’S DUNKING COOKIES, a recipe for breakfast or snack time, easy sweets perfect for kids too, milk cookies without butter.
Grandma’s dunking cookies recipe is perfect if you like nice big cookies to dip a little at a time in milk or just eat as a snack.
These grandma’s cookies are delicious, perfect for dunking in milk, without butter and made with oil-based dough, they are much healthier than many snacks.
The goodness of old-time sweets lies in the simplicity of the ingredients used and the manual labor, what our grandmothers used to do when there were only hands and no kitchen robots.
Join me in the kitchen today for grandma’s dunking cookies!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 7 large
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups All-purpose Flour
- 2/3 cup Sugar
- 3 tbsp Extra virgin olive oil
- 2 tbsp Milk
- 1 Egg
- Lemon zest
- 1 tsp Baking ammonia (or 1/2 sachet of baking powder)
Preparation
Pour the eggs into a bowl with the sugar, lemon zest, milk, and a pinch of salt, work with a hand or electric whisk.
Add the flour a little at a time, add the baking ammonia, and work with the whisk until you can, then use your hands and move to the work surface.
Make a log then cut it into 7 pieces.
Take each piece and with oiled hands roll it on the palm of your hand, each roll should be as wide as the palm of your hand, approximately 3 inches.
Now you can flatten them one by one reducing the thickness to 1/2 inch or bake them as thick as I did.
If you flatten them, they will obviously be longer, then roll them in sugar and place them on the baking sheet lined with parchment paper.
Bake in a static oven at 350°F for 20 minutes.
Bon appétit
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Grandma’s Dunking Cookies
Can I substitute baking ammonia in grandma’s cookies?
Yes, if you don’t have baking ammonia, you can use half a sachet of baking powder. The texture changes slightly: with ammonia, the dunking cookies are drier and crumblier, perfect for milk or tea, while with baking powder they’re a bit softer.
What milk is best to use for breakfast cookies?
Whole cow’s milk is perfectly fine, but if you prefer, you can use semi-skimmed milk or even plant-based drinks (like soy or oat) if you want to make the cookies lighter or lactose-free.
Can grandma’s cookies be stored?
Absolutely yes: just keep them in a tin box or an airtight glass jar. They remain crisp for about 7-10 days.
Is it normal to smell ammonia in freshly baked cookies?
Yes, it’s completely normal: the smell completely disappears once the cookies cool down. So don’t worry: your homemade dunking cookies will be perfect and without any aftertaste.
Can I flavor grandma’s cookies in other ways?
Of course! Besides grated lemon zest, you can also use vanilla, orange zest, or a pinch of cinnamon to give different aromas to your cookies.
Can you make these cookies without eggs?
Yes, you can substitute the egg with 2 tablespoons of plain yogurt or 50g of pureed apple: the result will be a bit softer but still perfect for dunking.
What is the secret to getting crunchy dunking cookies like grandma’s?
The trick is to bake them until they have a nice uniform golden color. After baking, let them cool well in the air: this way your breakfast cookies will remain dry, crisp, and ready to be dipped in milk or coffee.
