Sweetened Condensed Milk Cookies

There is something inherently nostalgic about the scent of butter and sugar wafting through a warm kitchen. If you are looking for a cookie that bridges the gap between a delicate shortbread and a soft sugar cookie, you have found it. I’m Sophie, and I have spent weeks in my kitchen perfecting this recipe. After testing this specific ratio 9 times, I can confidently say that these Sweetened Condensed Milk Cookies are the ultimate “comfort-food favorite with a healthy twist” (the “twist” being the use of real, simple ingredients and no artificial preservatives). These cookies are incredibly tender, making them a staple for family gatherings where everyone, from toddlers to grandparents, reaches for seconds. Whether you’re a seasoned baker or a beginner, this recipe offers a foolproof path to cookie perfection.

Why You’ll Love This Recipe

You will fall in love with these cookies because they require just five pantry staples and minimal effort. Unlike traditional cookies that rely heavily on granulated sugar for structure, the sweetened condensed milk provides a unique, creamy sweetness and a velvety crumb that is impossible to achieve otherwise. They are perfect for those days when you want a homemade treat without spending hours chilling dough or hauling out dozen ingredients. Plus, they are naturally egg-free, making them a great option for those with egg allergies. The subtle milky flavor is sophisticated yet approachable, and the soft texture ensures they stay fresh and delicious for days after baking.

What Is a Sweetened Condensed Milk Cookie?

At its core, a sweetened condensed milk cookie is a variation of a “Cornstarch Cookie” or “Maizena Cookie” found in Latin American and Russian baking, but adapted here with all-purpose flour for a heartier, more accessible bite. By replacing eggs and some of the sugar with sweetened condensed milk, you create a dough that is extremely pliable and easy to work with. The high fat and sugar content in the milk ensures the cookies remain soft and slightly chewy in the center while maintaining a delicate, crisp edge. It is essentially a richer, more luxurious version of a butter cookie that highlights the caramelized notes of the milk.

Ingredients Overview

To achieve the best results, quality is key with such a short ingredient list.

• Butter (1 cup): Use unsalted, high-quality butter. It must be softened to room temperature—not melted—to ensure it creams properly with the milk.
• Sweetened Condensed Milk (1/2 cup): This is the star of the show. It acts as the sweetener, the binder, and the flavor base. It provides that signature “melt-in-your-mouth” quality.
• All-Purpose Flour (2 cups): This provides the structure. Be sure to measure using the spoon-and-level method to avoid adding too much flour, which can lead to dry cookies.
• Baking Powder (3 teaspoons): While it seems like a lot, this ensures the cookies have a light, airy lift, preventing them from becoming dense like traditional shortbread.
• Confectioners’ Sugar (1/2 cup): Used primarily for dusting, this adds a final touch of sweetness and a beautiful, professional finish.

Ingredient Substitutions & Tips

If you need to make adjustments, here are my tested suggestions. For a gluten-free version, a high-quality 1:1 gluten-free flour blend works surprisingly well here because the condensed milk provides so much moisture. If you prefer a salted caramel vibe, use salted butter and add a tiny pinch of sea salt to the dough. While I love the simplicity of this recipe, if you are looking for something more decadent, you might also enjoy my Peanut Butter Nutella Cookie Recipe or my White Chocolate Stuffed Cookies. If you want to swap the flavoring, a teaspoon of vanilla bean paste or almond extract can be added during the creaming stage for extra depth.

Step-by-Step Instructions

1. Cream the Butter: Begin by placing your softened butter into a large mixing bowl. Using a stand mixer or hand mixer, beat the butter on medium-high speed for at least 3 minutes. You are looking for a pale, almost white color and a fluffy texture.
2. Add Sweetened Condensed Milk: Slowly pour in the 1/2 cup of sweetened condensed milk. Continue beating for another 2 minutes. This step is crucial for emulsifying the fats and sugars, ensuring your cookies don’t spread too much in the oven.
3. Scrape and Mix: Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl. Beat for one more minute to ensure everything is perfectly homogenous.
4. Combine Dry Ingredients: Sift your flour and baking powder together, then add them to the butter mixture. Turn your mixer to the lowest setting and mix until the flour just disappears. Over-mixing at this stage will develop gluten and make the cookies tough.
5. Shape the Cookies: Use a small cookie scoop to portion the dough. Roll them into smooth balls if you want a polished look, or leave them as mounds for a more rustic feel. Place them on a parchment-lined sheet, 2 inches apart.
6. Bake: Bake at 320°F (160°C) for exactly 12 minutes. The cookies will look pale; do not wait for them to brown on top, or they will be crunchy rather than soft.
7. Cooling and Dusting: Let them rest on the hot pan for 5 minutes to set. Move them to a wire rack and, while still slightly warm, dust them generously with confectioners’ sugar.

Expert Baking Tips

After 9 rounds of testing, I’ve learned that temperature is everything. If your kitchen is very warm and the dough feels oily or too soft to handle, pop the entire bowl in the fridge for 15 minutes before scooping. This prevents the butter from leaking out during the bake. Also, always use parchment paper or a silicone baking mat. Greasing the pan directly with butter or spray can cause these delicate cookies to spread too thin. Lastly, ensure your baking powder is fresh; because there are no eggs, the baking powder is doing all the heavy lifting to create that tender crumb.

Customizing Your 5-Ingredient Cookies

While the base recipe is perfection, this dough is an incredible canvas for mix-ins. You can fold in 1/2 cup of mini chocolate chips, finely chopped toasted pecans, or even dried cranberries for a festive touch. If you’re feeling adventurous, try creating a “thumbprint” version by pressing your thumb into the center of the dough ball before baking and filling it with a dollop of jam or dulce de leche after they come out of the oven. For those who love a surprise center, you could even adapt techniques from my Stuffed Red Velvet Cookies Recipe to add a cream cheese filling to these buttery rounds.

Serving Suggestions

These cookies are best served at room temperature alongside a hot beverage. They pair beautifully with a strong dark roast coffee, which balances the sweetness of the condensed milk. For a family-friendly treat, serve them with cold milk or a light herbal tea. Because they are so pretty when dusted with sugar, they make excellent gifts; simply stack them in a clear cellophane bag tied with a ribbon for a thoughtful, homemade present.

Storage & Make-Ahead Tips

Store these cookies in an airtight container at room temperature for up to 5 days. They actually become slightly softer and more flavorful on the second day as the moisture from the milk settles. If you want to make them ahead of time, you can freeze the unbaked dough balls for up to 3 months. When ready to eat, simply bake them directly from frozen, adding 1-2 minutes to the total baking time.

FAQs

Can I use evaporated milk instead of sweetened condensed milk?
No, evaporated milk lacks the sugar and thickness required to hold the cookie together and provide sweetness. The two are not interchangeable in this recipe.

Why did my cookies spread so much?
This usually happens if the butter was too soft (almost melting) or if the dough wasn’t creamed long enough. Try chilling the dough for 20 minutes before baking next time.

Can I halve this recipe?
Absolutely! Since it uses 1/2 cup of condensed milk, you can easily use 1/4 cup and halve the other ingredients. It’s perfect for a small-batch treat.

Do I need to refrigerate the dough?
In most climates, no. However, if your kitchen is above 75°F, a quick 15-minute chill will help the cookies maintain their shape during the bake.

How do I know when they are done?
Look at the bottoms. Use a spatula to lift one cookie gently; if the bottom is a very light golden brown, they are ready, even if the tops look “underdone.”

These Sweetened Condensed Milk Cookies are proof that you don’t need a long list of ingredients to create something truly spectacular. They are the epitome of simple, honest baking. I hope this recipe becomes a new favorite in your household just as it has in mine. Happy baking, and enjoy every buttery, sugar-dusted bite of these delightful treats!

Print