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Delicious homemade condensed milk cookies on a plate

Condensed Milk Cookies

These Condensed Milk Cookies are tender, lightly sweet, and perfect for tea time or lunchbox treats. Made with just a few pantry staples, they are simple to prepare and versatile for different flavors.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 80
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 250 g plain flour Use unbleached for a cleaner flavor.
  • 1 tsp baking powder Provides a gentle lift.
  • 1 pinch salt Enhances flavor.
  • 1 tsp vanilla extract Use pure vanilla for the best aroma.
Wet Ingredients
  • 150 g butter, softened High-fat European-style butter preferred.
  • 170 g sweetened condensed milk The main binding and sweetening agent.
  • Milk to brush For a glistening finish.

Method
 

Preparation
  1. Sift or whisk together the plain flour, baking powder, and salt into a bowl. Add the vanilla extract.
  2. Cut in the softened butter until the mixture resembles coarse crumbs.
  3. Pour in the condensed milk and fold gently until a soft, cohesive dough forms.
Chilling
  1. Shape the dough into a ball, wrap it in cling film, and refrigerate for 30 minutes.
Rolling and Cutting
  1. On a lightly floured surface, roll the dough to about 3 mm thickness and cut out shapes.
  2. Transfer cut cookies to a baking tray lined with baking paper and brush the tops with milk.
Baking
  1. Bake in a preheated oven at 200°C (390°F) for about 10 minutes, until edges are lightly golden.
  2. Let the cookies cool completely on a wire rack before handling.

Notes

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze unbaked dough or baked cookies in a heavy-duty freezer container for up to 3 months.