Christmas Baking
Stracciatella Cookies Made With Oil, Not Butter: Lemon Dough With Chocolate Bits, 10 Minutes of Prep
Stracciatella cookies: Italian lemon cookies made with oil instead of butter and studded with chocolate sprinkles.
NutritionApproximate, per serving
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.
- Cornstarch lightens the dough and keeps the cookies tender instead of tough. If the oily dough sticks to your hands, rub your palms with a little oil before rolling.
- Variations: use orange zest instead of lemon for a classic chocolate-orange Christmas flavor, or leave out the sprinkles and roll the balls in granulated sugar before baking.