Milanese Cookies. A trip down memory lane
Milanese cookies are delicious, versatile little cookies that are a delight during the Christmas holidays. Crispy, golden, and lovingly decorated, they are prepared with family and shared with joy around the holiday table. Originally from Northern Italy, these shortbread cookies have spanned generations to become a must-have in Christmas cookie boxes throughout Europe.
Their simple and generous dough — made with butter, sugar, and flour — lends itself to all kinds of whimsy: stars, Christmas trees, bells, snowmen… Each shape becomes a blank canvas to decorate as you wish, with royal icing, edible glitter, or melted chocolate. It's also an ideal activity to share with children, who love cutting out and decorating their own cookies.
With this traditional recipe, you will get 40 to 50 cookies, perfectly golden, ideal for filling your holiday plates, giving as a gourmet gift, or simply enjoying by the fire with a cup of hot chocolate.
Table of Contents
Ingredients for about 40-50 cookies
- 250g butter
- 250g granulated sugar
- 2 egg yolks (for the dough)
- 500g all-purpose flour
- 1 sachet vanilla sugar
- 1 egg yolk (for brushing)
Preparation: Step by Step
- Beat the butter until frothy, gradually add the sugar.
- Add the 2 egg yolks one by one.
- Stir in the vanilla sugar, then the sifted flour.
- Form a ball, wrap in plastic wrap, and refrigerate for at least 2 hours.
- Roll out the dough to 1 to 2 mm thick.
- Cut out with your cookie cutters and brush with egg yolk.
- Bake at 200°C for 8 to 10 minutes.
Decoration and Personalization
Royal icing, colored sugar, melted chocolate, or hazelnut icing: let your creativity run wild!
Storage
Store in an airtight container at room temperature. They keep for 2 to 3 weeks.
Tips for Success
- Dough too sticky? Put it back in the refrigerator for a few minutes.
- Clean shapes: Lightly flour your cookie cutters between each use.
- Even baking: Space the cookies well on the baking sheet.
Essential Utensils
- A quality rolling pin
- Various cookie cutters in festive shapes
- A professional baking sheet
- A kitchen brush for brushing
FREQUENTLY ASKED QUESTIONS
CAN MILANESE COOKIE DOUGH BE PREPARED THE DAY BEFORE?
Yes, it's even recommended! The dough can be prepared the day before and stored in the refrigerator in plastic wrap. Take it out 10 minutes before using.
HOW TO PREVENT THE COOKIES FROM LOSING THEIR SHAPE DURING BAKING?
Respect the refrigeration time of at least 2 hours, do not overwork the dough, and place the cut cookies in the fridge 15 minutes before baking.
CAN MILANESE COOKIES BE FROZEN?
Yes, cooked or raw. Store in an airtight container in the freezer for up to 3 months. Thaw at room temperature before serving.
WHAT DOUGH THICKNESS FOR CRISPY OR CHEWY COOKIES?
For crispy cookies: 1 mm. For chewy cookies: 2 mm. Maintain a uniform thickness for even baking.
HOW TO MAKE ROYAL ICING FOR DECORATING COOKIES?
Mix 200g sifted icing sugar with 1 egg white and a few drops of lemon juice. Add food coloring as desired.