Sweetened Condensed Milk Cookies Recipe

Sweetened condensed milk cookies are a delightfully easy, cut-out style of cookie that require minimal effort. Their versatility makes them perfect for any occasion, whether you’re celebrating Valentine’s Day, Christmas, or simply indulging in a sweet treat.

While traditional recipes utilize regular condensed milk, you can easily adapt them for those with dairy allergies. Don’t hesitate to scale the recipe—double it for a big batch or halve it for a smaller one.

These cookies share a slightly different flavor profile from Brazil’s cornstarch-based biscoito de maizena. Unlike traditional cookies that are flour-based, Brazilian cookies favor cornstarch, making them gluten-free. However, sweetened condensed milk cookies offer a unique taste reminiscent of classic shortbread, making them a standout option.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• All-purpose flour: The recommended flour type for this recipe. Alternatives have not been tested.
• Baking powder: Ensure you use fresh aluminum-free baking powder for the best results.
• Butter: Opt for unsalted butter straight from the fridge. It should be chilled rather than softened. Alternatively, you can use margarine or vegan butter.
• Sweetened condensed milk: Use either homemade or store-bought options such as Nestle or MilkMaid. Be sure not to confuse it with evaporated milk. For a vegan alternative, consider Nature’s Charm vegan condensed milk.
• Salt: A pinch can enhance flavors. Omit if using salted butter.

How to Make Condensed Milk Cookies

1. Step 1: In a large mixing bowl, combine flour, cornstarch, baking powder, and salt. Sift together using a flour sifter.
2. Step 2: Add cold butter, cutting it into small pieces. Rub the butter into the dry mixture with your fingers until it achieves a sandy texture.
3. Step 3: Integrate sweetened condensed milk to form a cookie dough ball. If the dough feels too dry, add a tablespoon or two of water.
4. Step 4: Wrap the dough in plastic wrap and refrigerate for 30-45 minutes.
5. Step 5: Preheat your oven to 390°F (200°C). Roll the chilled dough between two sheets of parchment paper to around 3-4 mm thickness.

6. Step 6: Cut out your desired cookie shapes using a cookie cutter. If the dough becomes too soft, refrigerate again briefly.
7. Step 7: Arrange the cookies on a lined baking tray. Optionally, add flaked almonds for decorative flair.

Pro tip: For the second batch, re-roll any leftover dough, chill if necessary, and continue cutting cookies until all dough is used.

8. Step 8: Bake in the preheated oven for 8 to 10 minutes, until the edges are lightly golden brown. Avoid overbaking, as they can color quickly.
9. Step 9: Allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring to a cooling rack. Optionally dust with icing sugar before serving.

Expert Tips

1. Use a digital scale or the scoop and level method to accurately measure your flour.
2. Do not skip the chilling step; it’s essential for achieving the best texture in these cookies.
3. Utilize an adjustable rolling pin to ensure uniform dough thickness.
4. Interchange cookie sheets with baking sheets as needed.
5. Monitor baking times closely: 8-10 minutes is all you need, as cookies can burn very quickly.

Recipe Variations

• Substitute cornstarch with white flour for a different texture.
• Swap cornflour for chestnut flour for a nutty flavor.
• Use cooked condensed milk for a caramel taste in your cookies.
• Experiment with various cookie cutter shapes, though optimal results are achieved with cutters around 1.5 inches in size.

No cookie cutters? No problem! Simply cut out shapes with a sharp knife for custom shapes.

Once baked and cooled, consider dusting cookies with icing sugar, drizzling with chocolate, or filling them with your favorite sweet spread.

Storing and Freezing

Storage: Keep cookies in an airtight container at room temperature for up to one week.

Freezing: Plain cookies can be frozen for up to 3 months. Ensure they cool completely before arranging in a freezer-safe container or bag, with layers separated by parchment paper.

Thawing: Allow cookies to sit at room temperature for a few hours before enjoying them again.

The best part? You can freeze the cookie dough and bake fresh cookies later! Shape dough into a log, wrap tightly in plastic, and freeze for up to 3 months.

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