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    Home - Cookies

    Published: Dec 7, 2019 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Milano Cookies Recipe

    Jump to Recipe Print Recipe

    Sure, the store-bought stuff is good, but nothing beats homemade milano cookies! Impress everyone during your cookie exchange this year. Easily customize the flavors with this easy to follow milano cookies recipe. 

    cookies piled on cookie stand

    If I had to name one cookie as the ultimate "adulting" cookie, it would be the Milano. Growing up, I always considered it to be a cookie that only grown-ups can enjoy, and it was out of bounds for someone my age.

    As I grew up and had money of my own, I still shied away from Milanos, thinking they were for someone who was more responsible. The type of cookie you eat when you have your own house and car. It took me a while until I actually realized I was both being silly and also worthy of this cookie. 

    I think this pretty much sums up my adolescence. 

    cookies stacked in pan close up

     

    Are Milano Cookies Italian?

    Technically, no. The cookies were actually created by Pepperidge Farms in 1956. That being said, the cookie is based on Italian-style cookies. 

    Are Milano Cookies Soft?

    Milano cookies are light, buttery, crisp cookies that sandwich a rich, velvety chocolate ganache. They are far from soft, and make wonderful cookies to dip in a glass of ice-cold milk or your coffee because they can retain their structure well. 

    homemade cookies scattered out on baking sheet

    Can You Freeze Milano Cookies?

    Absolutely! I love freezing them. They do get a little softer when thawed, but I don't mind that. If you want to keep your cookies crisp, I would refrain from freezing them. Honestly, I do enjoy eating them while they are still mostly frozen. 

    Are Milano Cookies Gluten-Free

    No, they are not gluten-free, but you can easily make it so by using a 1:1 gluten-free baking mix. I recommend using King Arthur Flour and Bob's Red Mill. 

    cookies lined up in baking sheet

    Want to Bake More Cookies?

    If you want more cookies, try my double chocolate cookies or my cinnamon roll cookies! You may also enjoy my German thumbprint cookies and my s'mores stuffed cookies. My coconut chocolate chip cookies are a reader favorite. If you'd like to be more adventurous, try something like my edible sugar cookie dough! 

    milano cookies stacked in pan

    Milano Cookie Recipe

    Amanda Powell
    These delicious milano cookies taste even better than the real thing!
    Print Recipe Pin Recipe
    Prep Time 18 mins
    Cook Time 14 mins
    Total Time 32 mins
    Course Cookies
    Cuisine American
    Servings 12 cookies
    Calories 169 kcal

    Ingredients
      

    • 1 ¼ cups all-purpose flour
    • ½ teaspoon kosher salt
    • 8 tablespoons unsalted butter room temperature
    • 1 ¼ cups powdered sugar
    • 1 large egg white room temperature
    • 1 large egg room temperature
    • 1 teaspoon vanilla extract
    • 1 ½ tablespoons unsalted butter melted and cooled

    Ganache

    • 1 ¼ cups chopped dark chocolate
    • ⅓ cup heavy cream
    • mint extract optional

    Instructions
     

    • Preheat the oven to 350 degrees F. Line two baking sheet with parchment paper.
    • Mix together the flour and salt. Set aside.
    • Cream the butter and powdered sugar together until light. Beat in the eggs well Add in the vanilla and the melted butter and mix until well combined. Add in the flour mixture and mix until just combined.
    • Fit a piping bag with a large ½" round piping tip and fill with the cookie dough.
    • Pipe 2-inch lines of dough two inches apart on the parchment paper. Bake for 9 - 10 minutes, or until the edges are golden brown.
    • Turn off the heat and crack open the oven, and leave the cookies there to crisp for about 10 - 20 minutes, keeping an eye on them so they don't get too dark at the edges.
    • Allow to cool completely.
    • While the cookies are baking, heat the chocolate and heavy cream over a double boiler until smooth. Allow to cool completely.
    • Drop a teaspoon of the ganache onto half the cookies and top with the other half of the cookies. The ganache will harden over time.
    • Store in an airtight container for up to 5 days.

    Notes

    If you want to make mint milanos, add a couple of drops of mint extract to your heavy cream before making the filling!

    Nutrition

    Serving: 1cookieCalories: 169kcalCarbohydrates: 18gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 32mgSodium: 55mgFiber: 1gSugar: 11g
    Keyword chocolate, ganache, milano, milano cookies
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

     

    More Cookie Recipes

    • Chai Oatmeal Cookies with Apple Cider Cream Cheese
    • Strawberry Chocolate Chip Cookies
    • Hot Chocolate Cookies
    • White Chocolate Cranberry Oatmeal Cookies

    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Terri says

      December 17, 2022 at 4:55 am

      Is it possible to make these gluten free and egg free?

      Reply
      • Amanda Powell says

        December 20, 2022 at 8:33 pm

        You can replace the flour with a gluten-free baking mix. I do not think you can make the recipe egg-free though as I have never tried, sorry!

        Reply
    2. Rosanne says

      November 08, 2022 at 11:15 am

      How do you get your cookies to have that perfect shape with the rounded edges!

      Reply
      • Amanda Powell says

        December 05, 2022 at 3:13 pm

        It really takes practice with the piping. Keep your piping bag directly above the baking sheet and apply a light pressure. Toward the bottom, release the pressure, and bring your hand back up the piped cookie just slightly. Practice makes perfect! I have a double chocolate version coming in my cookbook, so be sure to look out for those!

        Reply
    3. Jenae says

      February 02, 2021 at 1:20 am

      Delicious recipe! But the amount of ganache was wayyy too much for the number of cookies it made. I had more than half a cup of chocolate ganache leftover after filling all the cookies.

      Reply
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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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