Homemade Milano Cookies | DIY Copycat Recipe!

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine is often less expensive.

dark chocolate

🥗Healthier: dark chocolate chips

💰Cheaper: semi-sweet chocolate

Dark chocolate chips are a healthier option, while semi-sweet chocolate is often cheaper.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour is often less expensive.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed, while brown sugar is usually cheaper.

In the bowl of a stand mixer, add unsalted room-temperature butter and granulated sugar.

Beat the butter and sugar for about 2 to 3 minutes until light and fluffy.

Add 1 egg at room temperature and vanilla extract, then mix quickly.

Add all-purpose flour and a little bit of fine salt, mixing until it all comes together.

Transfer the dough into a piping bag (or a zip-top bag with a 3/4 inch hole cut at the bottom).

Prepare a parchment-lined baking sheet and optionally use a ruler for shaping.

Pipe the dough into about 2.5 inch logs, holding the bag at a 90-degree angle.

If the dough gets stuck, use your finger to press it down and smooth out imperfections.

Chill the piped dough in the freezer for about 15 to 20 minutes.

Preheat the oven to 325 degrees Fahrenheit while the dough chills.

Bake the cookies for about 12 to 15 minutes or until lightly golden.

Let the cookies cool completely on a cooling rack.

Microwave semisweet chocolate chips until melted and smooth.

Spread the melted chocolate on the flat side of half the cookies and sandwich with the other halves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens