Macine Cookies

At a café, we usually have an espresso or cappuccino with a cornetto or brioche, an Italian croissant. At home, breakfast is simpler, with coffee, tea, or milk served with cookies.

I want to share how to make the most classic of Italian breakfast cookies, Macine Cookies. These are usually sold by a well-known brand and are among my all-time favourites. They are easy and quick to make, and since I discovered this recipe, I no longer buy them.

They taste even better than the commercial cookies we buy at the shops. They are simple shortbread cookies, with the addition of a secret ingredient, heavy cream. There isn’t much of it, but it is enough to give the cookies a round, creamy taste.

Take my advice and make the full batch, as it is hard to stop at one or two. Enjoy them for breakfast, dipped into warm milk or tea.

Key Ingredients for Macine Biscuits

Butter

Brings richness and a familiar shortbread flavour. Unsalted butter works best so the sweetness and salt stay balanced, and cutting it into pieces helps it blend smoothly into the dough.

Heavy Cream

Adds softness and a rounded dairy flavour without making the cookies sweet. Full-fat cream gives the most consistent result and keeps the crumb even once baked.

Icing Sugar

Melts easily into the dough, giving the cookies a smooth texture and a gentle, balanced sweetness that doesn’t weigh down the flavour.

Potato Flour

Keeps the texture light with a soft, crumbly bite, a detail often found in Italian biscuits. Use potato flour rather than potato starch, as the two work differently in dough and give different results.

Find the complete list with measurements in the recipe card below.

How to Make Macine Cookies

Step 1: Mix the vanilla extract and the heavy cream together, then set aside.

Step 2: Put all the ingredients into the bowl of an electric mixer fitted with the paddle attachment and knead until well combined.

Step 3: Once the dough is smooth, shape it into a ball. Cover with cling wrap and refrigerate for 30 minutes.

Step 4: Roll the dough between two sheets of baking paper into a sheet about 7 mm – ¼ inch thick.

Step 5: Cut out 5 cm – 2 inch rounds, then use a piping tip to make the central hole.

Step 7: Bake in a preheated oven at 180°C – 355°F for 10–15 minutes, or until just golden.

Extra Help from the Kitchen

Weigh the Flour When Possible – Use a kitchen scale if available, as scooping flour by volume can pack it too tightly and affect the final texture.

Mix on Low Speed Only – Keep the mixer on a low speed so the dough stays tender and does not become dense. Stop as soon as everything comes together.

Rest the Dough After Rolling if Needed – Place the rolled dough back in the fridge for a few minutes if it feels soft, which makes cutting cleaner and more precise.

Keep Cookie Sizes Consistent – Cut all the rounds to the same size so the cookies bake evenly and colour at the same rate.

Bake on the Middle Rack – Position the tray in the centre of the oven to promote even heat and gentle browning across the batch.

Variations and Twists

Add Almond Flour and Glaze – Replace a small portion of the all-purpose flour with finely ground almond flour to introduce a gentle nutty note while keeping the crumb tender. Finish with a light almond glaze once fully cooled.

Turn Into Filled Cookies (Occhi di Bue–Style) – Bake the cookies without the centre hole, then sandwich two cookies together with a thin layer of apricot or raspberry jam. Press gently so the filling stays neat and balanced.

Bake as Slice-and-Bake Shortbread Bars – Press the dough into a lined tin instead of cutting rounds, then bake and slice into bars once cooled. This keeps the same flavour while changing the shape and serving style.

Add Citrus Zest for a Fresh Note – Mix finely grated lemon or orange zest into the dough along with the vanilla for a brighter flavour that pairs well with the buttery crumb.

Finish with a Light Sugar Topping – Scatter a small amount of coarse sugar over the cookies before baking for added texture on top.

Storage and Shelf Life

Store the cookies in an airtight container at room temperature once completely cooled. They keep well for up to 2 weeks if stored away from heat and humidity.

For longer storage, freeze the baked cookies in a sealed container for up to 2 months. Thaw at room temperature before serving.