Strombigus/Italian Egg Cookies
Submitted by Oratay
Traditional Italian egg cookies made with just three ingredients: eggs, sugar, and flour. Light, airy, and gently sweet with golden edges. A nonna-approved classic.
YIELD
24 servingsPREP
10 minCOOK
10 minREADY
25 minThree ingredients. That’s all nonna needed to fill the cookie tray, and that’s all you need too. Eggs get beaten until foamy, sugar gets whipped in until fluffy, and flour gets folded in until the batter is stiff enough to drop from a spoon.
These cookies bake up light and cakey with golden-tan edges and a gentle sweetness that pairs beautifully with a strong espresso or a glass of anisette.
They’re the kind of humble, no-fuss cookie that Italian families have been baking for generations. No butter, no vanilla, no leavening. Just eggs doing all the heavy lifting.
Variations
- Anise version: Add a teaspoon of anise extract to the batter for that classic Italian bakery flavor.
- Lemon twist: Stir in a tablespoon of fresh lemon zest for a bright, citrusy note.
- Glazed: Drizzle cooled cookies with a simple powdered sugar and milk glaze, then top with sprinkles for a festive holiday look.
Ingredients
Directions
Beat eggs until foamy; add sugar and beat until fluffy.
Cut in flour; batter will become stiff.
Drop from teaspoonfuls onto greased cookie sheet.
Bake at 400℉ (200℃) until edges are light tan, about 8 to 10 minutes.
Comments
does this recipe turn out to be like cookies???