Homemade Milano Cookies

March 31, 2014

Test Kitchen-Approved

Author Notes:

This recipe is (barely) adapted from Everyday Food (http://www.marthastewart...). These cookies take a little bit of time to put together, but they’re well worth the effort. Adding a little bit of orange zest makes them even better. This recipe yields a lot of cookies, but any extras will keep well in an airtight container in the freezer.

Carey Nershi

Makes: approximately 3 1/2 dozen


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter (2 sticks), softened
  • 1 1/3 cups sugar
  • 2 whole eggs
  • 1 egg white
  • 2 teaspoons vanilla extract
  • 8 ounces dark chocolate, chopped
  • zest of one orange (optional)
In This Recipe


  1. Preheat oven to 325° F. Line two baking sheets with parchment or silpat mats. Combine flour and salt together and set aside.
  2. Cream together butter and sugar in a large bowl. Add in whole eggs and egg white, then vanilla, and continue to beat on high until light and fluffy. Lower speed and gradually beat in flour mixture until just incorporated.
  3. Transfer batter to a ziploc bag with a 1/2-inch hole snipped in one corner. Pipe batter into 2-inch long strips. Bake for 13–15 minutes, or until the edges of the cookies just begin to brown. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to cooling racks. Allow cookies to cool completely.
  4. Arrange cookie halves in pairs of similar shape and size. Melt chocolate in a double boiler until smooth, then remove from heat and let cool for 10 minutes.
  5. Spoon the chocolate onto one cookie half, and sprinkle on a pinch of orange zest. Gently press the other half on top until the chocolate just reaches the edges. Repeat with the remaining cookies and let the sandwiches sit until the chocolate has set. Any extra cookies will keep well in an airtight container in the freezer.

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Reviews (8) Questions (0)

8 Reviews

Nikki S. August 24, 2018
I'm so happy I found this recipe. They turned out perfectly, thank you!
Änneken October 25, 2017
These are extraordinary! I used Lindt 85% chocolate and found it was a tad too runny after I had let it cool for about 30 mins but I'd still make those again. Very delicious!
Lauren August 4, 2017
These are very tasty and pretty easy to make. I found that they spread a lot during baking and i ended up with quite a few 'kissing' cookies. I also mixed the orange zest right into the chocolate rather then adding it to the sandwich separately. Very tasty and they really look just like the ones from the store!
Holly G. May 30, 2017
I've made these twice and learned that in New Zealand with regular flour, you'll need to add an extra 1/2 cup of butter to obtain the right consistency. Added this melted after baking a test tray and finding them too flat and bumpy. Were perfect and exactly as pictures after butter addition!
Gabriella September 26, 2014
more than just barely adapted i think:) These look excellent, a childhood favorite of mine that I can't wait to recreate with this recipe!
Amy August 10, 2014
Delicious cookies. I made these yesterday, and found that the 1/2 inch hole made cookies that were a bit too small for me. I cut a 1 inch hole instead and they were perfect.
Judith P. July 3, 2014
Kris April 23, 2014
These are my husbands favorite cookies esp the orange milanos. Thanks for posting this recipe with the pictures of all the steps. Can't wait to try it.