Condensed Milk Cookies
They’re perfect for those spontaneous baking sessions when you want a sweet treat without the fuss. Plus, they store beautifully, so you can keep a stash for tea time, late-night cravings, or to pack in lunchboxes.
Equipment
- Mixing Bowl
- Hand Mixer or Wooden Spoon
- Measuring cups and spoons
- Baking Sheet
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon
- Cooling Rack
Ingredients
- Butter – 1/2 cup 115g, softened
- Sweetened Condensed Milk – 1/2 cup about 130g
- All-Purpose Flour – 1 1/4 cups 160g
- Baking Powder – 1/2 teaspoon
- Vanilla Extract – 1 teaspoon
- Salt – A pinch
Optional Add-ins:
- Chocolate chips – 1/3 cup 50g
- Shredded coconut – 1/4 cup 25g
- Chopped nuts – 1/4 cup 30g
Instructions
Step 1: Prepare Your Ingredients and Equipment
- Remove the butter from the fridge and let it soften at room temperature for about 20–30 minutes. Soft butter blends better for a smooth dough.
- Preheat your oven to 350°F (175°C).
- Line your baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
Step 2: Cream the Butter and Condensed Milk
- In a large mixing bowl, add the softened butter.
- Using a hand mixer or wooden spoon, beat the butter until it’s smooth and creamy—about 1–2 minutes.
- Slowly pour in the condensed milk and continue mixing until fully combined and fluffy.
- Pro Tip: If using a hand mixer, start on low speed to avoid splattering, then increase speed for a smooth mix.
Step 3: Add the Vanilla and Dry Ingredients
- Stir in the vanilla extract for flavor.
- In a separate small bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or wooden spoon. Mix until just combined—don’t overmix!
- Pro Tip: Overmixing can lead to tougher cookies, so stop as soon as the flour disappears into the dough.
Step 4: Incorporate Optional Add-ins
- If you’re using chocolate chips, nuts, or coconut, fold them gently into the dough now, ensuring even distribution without breaking up the mix.
Step 5: Portion and Shape the Cookies
- Use a cookie scoop or tablespoon to scoop dough onto your prepared baking sheet.
- Leave about 2 inches of space between each cookie to allow for spreading.
- For a neater look, gently press each cookie dough ball slightly with the back of a spoon or your fingers.
Step 6: Bake the Cookies
- Place the baking sheet in the preheated oven.
- Bake for 12–15 minutes, or until the edges are golden and the centers look set but still soft.
- Pro Tip: Keep an eye on your first batch to find the perfect baking time for your oven—it may vary slightly!
Step 7: Cool and Enjoy
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to firm up.
- Transfer cookies to a wire rack to cool completely. This prevents sogginess and helps them crisp up a bit on the outside.
- Serve with your favorite tea or coffee, or store in an airtight container for up to a week.
Notes
Nutritional Value (Per Cookie)
- Calories: 100–120
- Fat: 6g
- Carbohydrates: 13g
- Sugar: 7–8g
- Protein: 1–2g