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.
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.
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.
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.
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 Cookie Recipe
- 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
- 1 ¼ cups chopped dark chocolate
- ⅓ cup heavy cream
- mint extract optional
- 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.