Condensed Milk Cookies
These condensed milk cookies are soft, buttery, and lightly crisp around the edges with a rich sweet flavor from sweetened condensed milk. The dough comes together with simple pantry ingredients and bakes in just 12 minutes.
Perfect with coffee, tea, or as an easy everyday cookie recipe.
I usually make these cookies whenever I have leftover sweetened condensed milk sitting in the fridge after another recipe. Instead of letting half a can go to waste, this has become my favorite easy way to use it up.
The dough comes together with simple pantry staples, and the cookies bake soft, buttery, and lightly crisp around the edges. Honestly, sometimes I think I “accidentally” leave extra condensed milk behind just so I have an excuse to make another batch.
Why is this the best recipe
- Easy one-bowl cookie recipe
- Uses sweetened condensed milk
- Soft centers with lightly crisp edges
- Great base for chocolate chips or nuts
- Freezer-friendly dough
Ingredients and substitutes
- All-purpose flour – Gives the cookies structure.
- Cornstarch – Keeps the cookies soft and tender.
- Baking powder – Adds a little lift.
- Butter – Use room-temperature unsalted butter.
- Sweetened condensed milk – Adds sweetness and a soft chewy texture.
- Sugar – Helps create crisp edges.
- Vanilla extract – Adds flavor.
- Salt – Balances the sweetness.
Step-by-Step: Sweetened Condensed Milk Cookies:
1. Mix dry ingredients
In a bowl, whisk together the flour, cornstarch, baking powder, and salt.
2. Cream butter and sugar
In another bowl, cream the butter and sugar until light and fluffy. Add the condensed milk and vanilla extract.
3. Make the dough
Add the dry ingredients to the wet ingredients and mix just until combined. Cover and chill for 30 minutes.
4. Scoop and bake
Scoop the dough onto a lined baking sheet about 2 inches apart. Bake at 350°F (175°C) for 10 to 12 minutes until lightly golden around the edges.
Cool on the pan for 5 minutes before transferring to a wire rack.
What Does Condensed Milk Do in Cookies?
Sweetened condensed milk adds:
- sweetness,
- moisture,
- chewiness,
- and a rich creamy flavor.
Because it contains less water than regular milk, it creates soft cookies with a tender texture.
Sweetened Condensed Milk Cookies
These condensed milk cookies are soft, buttery, and lightly crisp around the edges with a rich sweet flavor from sweetened condensed milk. An easy homemade cookie recipe perfect for using leftover condensed milk and simple pantry ingredients.
Video
Ingredients
- 170 g (1⅓ cups) All-purpose flour
- ½ tsp Baking Powder
- 2 tbsp Cornstarch
- ¼ tsp Kosher salt
- 113 g (½ cup) Unsalted butter room temperature
- 100 g (⅓ cup) Condensed Milk
- 65 g (⅓ cup) Granulated sugar
- ½ tsp Vanilla extract
Method
- Mix dry ingredients – In a bowl, whisk together the flour, cornstarch, baking powder, and salt.170 g All-purpose flour, ½ tsp Baking Powder, 2 tbsp Cornstarch, ¼ tsp Kosher salt
- Cream butter and sugar – In another bowl, cream the butter and sugar until light and fluffy. Add the condensed milk and vanilla extract.113 g Unsalted butter, 100 g Condensed Milk, 65 g Granulated sugar, ½ tsp Vanilla extract
- Make the dough – Add the dry ingredients to the wet ingredients and mix just until combined. Cover and chill for 30 minutes.
- Scoop and bake – Scoop the dough onto a lined baking sheet about 2 inches apart. Bake at 350°F (175°C) for 10 to 12 minutes until lightly golden around the edges.
- Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Chill the dough for 30 minutes to prevent the cookies from spreading too much.
- Cream the butter and sugar until light and fluffy for the best texture.
- Do not overmix once the flour is added or the cookies can become dense.
- Bake just until the edges are lightly golden. The cookies will continue to set as they cool.
- Use a cookie scoop for evenly sized cookies and even baking.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Variations
- Add chocolate chips
- Roll in sprinkles before baking
- Add chopped pecans or walnuts
- Add coconut flakes
- Dip half the cookies in melted chocolate
Tips for Success
- Chill the dough before baking so the cookies don’t spread too much.
- Do not overmix the dough once the flour is added.
- Bake just until the edges are lightly golden for soft cookies.
- Let the cookies cool on the baking tray for a few minutes before moving them.
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Cookies spread too much | Dough too warm | Chill dough before baking |
| Cookies are dry | Overbaked | Remove when edges are lightly golden |
| Dough is sticky | Warm butter | Chill for 20–30 minutes |
| Cookies are dense | Overmixed dough | Mix just until combined |
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Frequently asked questions
Store the cookies in an airtight container at room temperature for up to 1 week. You can also freeze the baked cookies for up to 3 months.
Yes. The dough can be refrigerated for up to 3 days before baking. Let it sit at room temperature for a few minutes if it becomes too firm to scoop.
Store the cookies in an airtight container at room temperature to keep them soft and fresh.
Yes. Freeze the baked cookies in a freezer-safe container for up to 3 months. You can also freeze scooped cookie dough and bake directly from frozen, adding 1 to 2 extra minutes to the baking time.
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These did not turn out great. First, the dry ingredients had a hard time folding into the “wet” ingredients. It was a crumbly mess until I added a touch of water, then it came together like cookie dough. Once baked, they didn’t spread at all. And it took about 15 minutes to get slightly golden on the bottom. They tasted alright but something is missing in this recipe I think.
Yes, Megan. If you look at the video, the dough is crumbly at first, but it does come together eventually because it has butter.
Adding water will, of course, spread the cookies out like pancakes.
Condensed milk has a milky sweet flavor of its own, which is why my kids love it so much.
But, flavor is subjective, so I’m sorry you didn’t enjoy them.
Love how simple and tasty these cookies. Husband and family loved them! The only comment keeping me from 5 stars is the instruction regarding rolling the balls in powdered sugar. I rolled the entire ball in powdered sugar, which burns easily in heat, resulting in burnt crumbly rings at the base of these cookies. I’d suggest chilling for at least 45 minutes and leaving a small area of the balls uncovered in powdered sugar before baking, to avoid burnt bottoms.
Hannah, it is normal to have a little caramelization on the bottom of the cookie from the powdered sugar. It will burn only if you over-baked the cookies. Thanks
It says in the directions mix salt with flour, etc. but there is no sign of salt in the ingredients list? Please clarify. thanks
Thanks, Mari. Yes, there is 1/4 tsp salt
As always another perfect recipe that the family loved! So easy and tasty!!
Thank you, Heidy.
I never met a cookie I didn’t like and they were no exception! So dangerously delicious that I recommend making them with others in the house so you don’t end up eating them all, haha!
Thank you, Jen. I agree with you. Highly addictive
I seriously need to make these! I was actually looking at making condensed milk cookies the other week, but I ended up making something else. I do love condensed milk so much, I can just have spoonfuls of it! These look so soft and tasty, I love how few ingredients there are too!
Oh yes, I can have condensed milk by the spoon too, Annie. These are very addictive you must try.
these were so easy to put together and so tasty!
I am happy to hear that. Thank you, Melissa
I love everything made with condensed milk. It makes any recipe so special. And these cookies are a great proof!
That is quite true, Mahy. Thanks