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Stack of homemade Milano cookies

Homemade Milano Cookies

Better than the original! Or at least better for you. No soy, corn or hydrogenated oil to be found! 

  • Total Time: 51 minute
  • Yield: 1-2 dozen (depending on size) 1x

Ingredients

Scale
  • 4 ounces/1 stick butter, unsalted
  • ¼ tsp kosher salt
  • ½ cup granulated sugar
  • 2 tablespoon egg whites (from one large egg)
  • ¾ cup all-purpose flour
  • 1 tsp vanilla extract or vanilla bean paste
  • 2-3 ounces semisweet chocolate chips or chopped baking chocolate

Instructions

  1. Preheat the oven to 350° F, and line a baking sheet with a silicone baking mat.
  2. In a stand mixer with a paddle attachment, or with a hand mixer, beat butter, salt and sugar on high speed until lightened in color.
  3. Slowly drizzle in egg white and vanilla, and beat until smooth.
  4. Add flour in several additions on low speed, scraping the sides of the bowl and the beaters often.
  5. Fill a piping bag or large plastic bag with the batter, and snip an inch-wide hole in the corner.
  6. Pipe 3/4-inch rounds or ovals onto a cookie sheet lined with a silicone baking mat or well-greased with shortening or butter. Space cookies an inch apart. Use a wet fingertip to press down any peaks of batter.
  7. Bake for eight to ten minutes, rotating the pan at least once, just until the edges brown. Remove immediately to cool.
  8. Melt chocolate in a double-boiler (heat-proof bowl set over a pot of simmering water), and cool five minutes off the heat.
  9. Match up cookies into same-sized pairs. Place chocolate in a piping bag and snip a small hole.
  10. Pipe a dollop of chocolate onto half of the cookies, and top each one with its match. 
  11. Optional: Drizzle any remaining chocolate over cookies with a zig-zag motion.
  • Author: Christina
  • Prep Time: 15 minutes
  • Cook Time: 8-10 minutes
  • Category: Cookies
  • Method: Baking

Keywords: milano cookies recipe, homemade milano cookies, Pepperidge Farm's Milano cookies