These stracciatella cookies are a real hit for holiday baking. You make them without expensive butter, just with oil and everyday ingredients. They are ready to bake in about 10 minutes and, thanks to the oil, stay soft in a cookie tin.
The combination of a tender lemon dough and bits of chocolate is reminiscent of stracciatella ice cream. It is a perfect recipe when guests drop by or you simply crave something sweet.
How do you make quick oil cookies?
The base is eggs whisked with sugar and oil. Add cornstarch for extra tenderness and all-purpose flour. Finally, mix in the chocolate sprinkles, shape balls and bake.
At a Glance
- Prep time: 10 min
- Baking time: 15–18 min
- Servings: about 25–30 cookies
- Difficulty: Very easy
- Calories: about 90 kcal per cookie
- Trend: Budget-friendly / Quick baking
Ingredients
(US cups, with grams in brackets)
- 2 1/3 cups (300 g) all-purpose flour (Italian type 00 in the original)
- scant 2/3 cup (150 ml) neutral oil (sunflower or canola)
- 1/2 cup plus 1 tablespoon (120 g) granulated sugar
- 2 medium to large eggs
- 2 tablespoons cornstarch
- 2 tablespoons chocolate sprinkles (vermicelli) or coarsely grated dark chocolate
- 2 teaspoons (8 g) baking powder
- 1 lemon, zest only (finely grated, unwaxed or well scrubbed)
- 1 teaspoon vanilla extract or 1 packet vanilla sugar
- 1 pinch salt
Instructions
- Mix the liquid base. Crack the eggs into a bowl and add the granulated sugar, vanilla and a pinch of salt. Whisk briefly. Pour in the oil and whisk again until it is fully combined with the eggs.
- Add scent and tenderness. Add the grated lemon zest and the cornstarch. Whisk thoroughly so no lumps form.
- Make the dough. Add the sifted flour mixed with the baking powder. Stir with a spoon first, then use your hand to work it into a soft, slightly oily dough.
- Add the chocolate. Quickly work in the chocolate sprinkles so they are evenly distributed.
- Shape. Pinch off small pieces of dough and roll them into balls about the size of a walnut. Place them on a baking sheet lined with parchment paper with a little space between them. Heat the oven to 340°F (170°C) while you shape.
- Bake. Bake for about 15 to 18 minutes at 340°F (170°C). The cookies should be pale on top and lightly golden underneath.
- Cool. The cookies are still soft when they come out. Let them cool on the baking sheet, where they set perfectly.
Video Recipe
Tips for Perfect Stracciatella Cookies
- Why cornstarch? The cornstarch replaces some of the tenderness that butter would give. It lowers the amount of gluten in the dough, so the cookies turn out tender and crumbly rather than chewy and tough.
- Sticky dough: An oil dough can feel greasier than a butter dough. If it sticks to your hands, rub your palms lightly with oil and rolling is easy.
Easy Variations
- Orange version: Use orange zest instead of lemon. With chocolate it is a classic Christmas combination.
- Without chocolate: Leave out the sprinkles and roll the balls in granulated sugar before baking.
Frequently Asked Questions (FAQ)
What are chocolate sprinkles (vermicelli)? They are the classic chocolate decorating sprinkles sold in the baking aisle. If you cannot find them, use coarsely grated dark chocolate. That mimics the flaky “stracciatella” look.
Can I use butter instead of oil? Yes, but then the dough behaves differently: you would cream the butter with the sugar and lose the quick one-bowl method. With oil the cookies are softer and cheaper to make. Use the oil version as written for the best result.
How long do they keep? Stored in an airtight container, the cookies stay soft for up to 2 weeks, which makes them good for baking ahead of Christmas.
Can I freeze the dough or the baked cookies? Yes. Freeze shaped dough balls on a tray, then bag them and bake from frozen, adding a minute or two. Baked cookies can be frozen in a container for up to 2 to 3 months.
Are they good for a cookie exchange or gift tin? They are, because they are sturdy, stay soft and have no filling or glaze to smudge. Layer them between sheets of parchment paper.
These cookies prove that you do not need expensive ingredients for Christmas baking. They are quick, inexpensive and taste of an Italian afternoon treat.
The recipe is based on a version by Ricette arabe facili, adapted by the We Cook With Love team.
Enjoy! Try more budget-friendly recipes from our kitchen.
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