Made with just six ingredients, these condensed milk cookies look similar to the Spanish wedding cookies, which are coated in powdered sugar. All you need is condensed milk, a few pantry staples, and 5 minutes of prep time.
Table of Content
About these cookies
If you love condensed milk, these are soon going to be your favorite cookies. The chilling time is the only difficult part of making these cookies. If you do not chill them, they will still be delicious, but they will have a completely different shape and texture like these sweetened condensed milk cookies. The process and timeline for these cookies are quick and easy too.
- Prepare cookie dough - 5 minutes
- Chill dough - 30 minutes
- Bake cookies - 10 to 12 minutes.
Ingredients and substitutes
- Butter - I use unsalted butter. But, you can use salted butter and omit salt in the recipe.
- Condensed milk - You can use homemade condensed milk for this recipe as long as it is chilled and thick consistency similar to the canned variety.
- All-purpose flour - I always use all-purpose flour with great success. You do not need any other flour.
- Cornflour - Adds a crumbly shortbread texture, which I highly recommend.
- Powdered sugar - Used only to coat the cookies. But, if you want these less sweet skin the coating. That said, these are not overly sweet.
- Vanilla - A good quality vanilla extract goes a long way.
Step by step instructions
- In a bowl combine flour, baking powder, salt, and cornstarch - set aside.
- In the bowl of a stand mixer with the paddle attachment, cream the butter and condensed milk.
- Next, add the flour mixture followed by the vanilla extract. Combine well. Cover and chill in the fridge for 30 minutes.
- Pre-heat the oven at 190 C / 375 F.
- Take about a tablespoon amount of dough and roll it into a ball. Then, roll each ball in powdered sugar. Dust off excess
Tip - the powdered sugar will caramelize on the bottom of the cookie so make sure to dust off excess sugar. - Place on a parchment-lined baking tray. Bake for about 10 to 12 minutes.
Tip - the cookies will be slightly brown because of the sugar. Do not over bake them. - Let cool on the tray for 5 minutes. While still warm, roll them in powdered sugar again.
- Enjoy.
Storage
- These cookies will stay at room temperature for about 8 days.
- The dough can be chilled in the fridge for 3 days before baking.
- And, the cookie dough can be frozen for up to a month.
- The cookies themselves can be frozen for up to 3 months.
Frequently asked questions
These cookies will keep in an airtight container for up to 8 days. You can freeze the dough for up to a month or freeze the cookies for up to three months.
It is always a good practice to refrigerate cookies while the oven is preheating. Chilling cookie dough helps solidify the butter in the cookies. This helps when baking by preventing them from spreading since chilled dough takes longer to melt compared to room temperature fat.
These cookies have a good shelf life as a dough as well as cookies.
The dough, if wrapped well, can usually stay in the fridge for 3 to 4 days before baking.
You can also place the unbaked cookie dough balls in the freezer for up to a month. Bake from frozen. They will take about 12 to 14 minutes
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Printable Recipe
Condensed Milk Cookies
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- ½ cup (113 g) Butter (unsalted, room temperature)
- ½ cup (120 ml) Condensed Milk
- 1 ¼ cup (160 g) All-purpose flour
- ½ teaspoon Baking Powder
- 2 tablespoon Cornstarch
- ½ teaspoon Vanilla extract
- ½ cup (60 g) Powdered sugar (for coating)
- ¼ teaspoon Salt
Instructions
- In a bowl combine flour, baking powder, salt, and cornstarch - set aside.
- In the bowl of a stand mixer with the paddle attachment, cream the butter and condensed milk.
- Next, add the flour mixture followed by the vanilla extract. Combine well. Cover and chill in the fridge for 30 minutes.
- Pre-heat the oven at 190 C / 375 F.
- Take about a tablespoon amount of dough and roll it into a ball. Then, roll each ball in powdered sugar. Dust off excessTip - the powdered sugar will caramelize on the bottom of the cookie so make sure to dust off excess sugar.
- Place on a parchment-lined baking tray. Bake for about 10 to 12 minutes.Tip - the cookies will be slightly brown because of the sugar. Do not over bake them.
- Let cool on the tray for 5 minutes. While still warm, roll them in powdered sugar again.
- Enjoy.
Recipe Notes & Tips
Storage
- These cookies will stay at room temperature for about 8 days
- The dough can be chilled in the fridge for 3 days before baking
- And the cookie dough can be frozen for up to a month.
- While the cookies can be frozen for up to 3 months.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Hannah L.
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.
Veena Azmanov
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
Mari
It says in the directions mix salt with flour, etc. but there is no sign of salt in the ingredients list? Please clarify. thanks
Veena Azmanov
Thanks, Mari. Yes, there is 1/4 tsp salt