These Sicilian dunking cookies flavored with citrus zest are a simple Italian cookie recipe that are perfect to dunk in coffee or tea at breakfast, serve with an afternoon espresso or even include on a holiday cookie tray!
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If you love this cookie recipe, you will also love these Italian S cookies and traditional Italian breakfast cookies!Â
If you are a fan of biscotti and cantucci recipes, you will love these Sicilian dunking cookies! Just like the name suggests, these Italian dunking cookies are meant to be dunked into coffee at breakfast or for kids a glass of cold milk or warm milk.
They are easy to make in just over 30 minutes and have a light vanilla flavor with a bright taste of orange or lemon zest. They are lightly sweetened and then dusted with powdered sugar so they melt-in-your-mouth!Â
Why I Love This Recipe
- Traditional: This Sicilian cookie is commonly found in Italian bakeries and is ideal dunked in espresso or cappuccino although you can enjoy them on their own for a snack as well.
- Easy to make: Italian dunking biscuits are made with a light buttery dough flavored with citrus zest and ready in just over 30 minutes. This slightly crunchy treat is a favorite with both adults and children!
Italian Dunking Cookies Recipe Ingredients
- All-purpose flour: Use plain or regular flour for adding structure to this dunking cookie.Â
- Granulated sugar: Also called castor sugar or superfine sugar.Â
- Baking powder: Baking powder adds lift and rise to the cookies.
- Vanilla: Adds a rich flavor and taste to the cookies.
- Salt: Enhances taste. Adjust accordingly if you use salted butter or unsalted butter in the recipe.
- Egg: Adds binding to the cookie ingredients. I used one large egg.
- Butter: Remember to soften butter to room temperature.
- Citrus zest: Orange zest or lemon zest.Â
How to Make Sicilian Dunking Cookies
To start, ​​in a large bowl using a fork, pastry blender or clean hands combine flour and softened butter until coarse crumbs appear. Add egg and sugar and start to mix with a fork, then add the zest, vanilla, baking powder and salt.Â
Mix dough until almost combined, then move to a flat surface and gently knead to form a soft compact dough.
Pat cookie dough into a rectangle, cut into strips, then place strips on the prepared baking sheet. Sprinkle with granulated sugar and bake until lightly golden brown.
Remove cookies from the oven then rest on the baking sheet before moving to a wire rack to cool completely. Dust with powdered sugar if desired before serving.
Substitutions and Variations
- Spiced: For a warm cookie flavor, omit the citrus and add some cinnamon or replace the vanilla extract with almond extract.
- Christmas: For a festive variation that is perfect for the holidays sprinkle with red or green sanding sugar instead of regular white granulated sugar.
- Egg wash: Instead of sprinkling with sugar before baking add an egg wash to give them a shiny finish.
- Dipped: After cookies have cooled, dip one half into melted chocolate similar to my chocolate dipped breakfast cookies.
- Glaze: Instead of finishing with sugar, add a simple glaze!
recipe tips
- Avoid tough cookies: Do not over knead the dough, only gently knead until a compact dough is formed.
- Sticky dough: If the dough seems overly sticky, refrigerate it for a bit so it is the correct consistency for patting into a rectangle and cutting.
- Shaping the dough: You can shape and cut these cookies how you like but remember to adjust the baking time accordingly if you cut them thinner, thicker or wider or narrower.
- How to tell when cookies are done: These dunking cookies will be light golden brown when done. They are more pale in color so you may want to gently check the bottom of the cookie for doneness.
Are these cookies considered Italian breakfast food?
Yes! Different from North America you probably won’t find bacon and eggs at breakfast in Italy. Instead cookies like these that have a light taste and texture or similar cakes and pastries are served along with a warm drink.Â
Cookies at breakfast are not a bad thing especially when they are a homemade cookie made with simple ingredients that are not ultra-sweetened.Â
Can I make these cookies ahead of time?
Yes, assemble the dough up to 3 days in advance of baking, keep the dough refrigerated.Â
Why are my Italian dunking cookies dry?
If you find that your Italian cookies are dry it is because they are meant to be dunked! A soft and chewy cookie would not hold up that well to be dunked in a warm drink like an espresso.Â
How to serve Sicilian dunking cookies?
Traditionally these are served as breakfast cookies along with a warm drink or even wine. You may find these on a Christmas cookie platter with other Italian Christmas cookies like lemon biscotti, amaretti cookies or canestrelli.
More Cookie Recipes
These Sicilian Dunking Cookies have become a family favorite for either breakfast or snack! I hope you enjoy them also.
- 1¼ cups + 1 tablespoon all purpose flour (165g total, if you double the recipe then double this amount)
- 3½ tablespoons granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon vanilla
- 1 pinch salt
- 1 large egg (room temperature)
- 3¼ tablespoons butter softened
- ½-1 tablespoon orange or lemon zest
EXTRAS
- 2-3 tablespoons granulated sugar for sprinkling
- 1-2 tablespoons powdered sugar
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Pre-heat oven to 350F/180C. Line a baking sheet with parchment paper.
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In a large bowl combine with a fork, pastry blender or clean hands the flour and butter until coarse crumbs appear, add the egg and sugar and start to with a fork, then add the zest, vanilla, baking powder and salt. Mix until almost combined, then move to a flat surface and gently knead to form a soft compact dough.
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Pat the dough into a ½-¾ inch thick rectangle, cut into strips, I made 13 strips, place the strips on the prepared baking sheet approximately 1 inch apart, sprinkle with granulated sugar and bake 15-20 minutes or until lightly golden brown. Let sit 5-7 minutes on the baking sheet then move to a wire rack to cool completely. Dust with powdered sugar if desired before serving. Enjoy!
How to store the Sicilian Dunking Cookies
Store:Â Cool completely then store at room temperature in an airtight container for 3-5 days.Â
Freeze:Â Cool then place cookies in a freeze safe container or zip top bag and store for up to 3 months. Thaw at room temperature and enjoy. Place a piece of parchment paper between cookies to prevent sticking.
Calories: 97kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 31mg | Potassium: 35mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 109IU | Vitamin C: 0.3mg | Calcium: 12mg | Iron: 1mg