Condensed Milk Cookies
Sweet, buttery cookies made with condensed milk — a perfect home-baking project with kids. Just pantry staples, an easy dough, and a rich butter-and-condensed-milk flavor you'll keep reaching for. Great as a weekend treat or a simple gift.
Ingredients
Main
- Cake flour200g
- Sweetened condensed milk100g (add 10g more for a sweeter cookie)
- Unsalted butter80g
- Salt1g
- Vanilla extract (optional)2–3 drops
Directions
- 1
Beat the room-temperature butter in a bowl until smooth and creamy, like mayonnaise. Well-creamed butter makes the dough mix evenly and improves the texture.
- 2
Add the condensed milk and salt to the butter and mix well. If using vanilla extract, add it now.
- 3
Sift in the cake flour and fold gently with a cutting motion, just until no dry flour remains. Overmixing develops gluten and makes the cookies tough.
- 4
Shape the dough into a log or block inside a plastic bag and chill in the freezer for 30 minutes to 1 hour. Slice the firm dough into even 0.7–1cm rounds — or roll it out and cut shapes with cookie cutters together with the kids.
- 5
Arrange the cookies on a parchment-lined baking sheet with space between them, and bake at 160°C for 12–15 minutes, until the edges turn golden. Cool on the pan for 5–10 minutes, then transfer to a rack to cool completely.
- 6
Crisp on the outside, tender inside — your condensed milk cookies are done! Making them together is half the fun.
Tips
Once fully cooled, store in an airtight container at room temperature for 5–7 days. For longer storage, freeze them airtight for up to a month — let them sit at room temperature for 10–20 minutes before eating and they'll taste freshly baked.