Traditional Italian Breakfast Cookies
Ingredients
- 1 egg room temperature
- 3/4 cup sugar + extra for rolling, 80 g
- 1/4 cup milk (remove from fridge 30 minutes before) (60 grams)
- 1/4 cup vegetable oil 50 g
- 1/2 tsp vanilla 2.10 g
- 2 1/4 cups + 1 tbs all-purpose flour 289 g
- a pinch of salt
- 2 tsp baking powder 9.2 g
Instructions
- Pre-heat oven to 350° (180° Celsius). Line 2 baking sheets with parchment paper.
- Whisk together flour, salt, and baking powder.
- In a medium bowl beat together egg and sugar until light and frothy. Add milk, oil, and vanilla, beat well.
- Add flour mixture a little at a time and mix with a wooden spoon (do not beat).
- Remove to a lightly floured flat surface and knead gently until combined. Dough will be slightly sticky so don't over flour.
- Remove pieces of dough to form into oblong shapes (approximately 2-2 1/2" x 3/4" - 6 1/2 x 2 centimeters) roll in granulated sugar and place on parchment paper lined baking sheets.
- Bake for approximately 10-15 minutes. Enjoy!
Notes
Traditional Italian Breakfast Cookies
A fast & easy cookie recipe, crunchy on the outside and soft inside. Perfect for breakfast or snack.
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