Go Back
Delicious cornstarch cookies made with condensed milk, perfect for dessert.

Cornstarch Cookies (Condensed Milk Sequilhos)

Warm, melt-in-your-mouth cornstarch cookies that are perfect for tea or coffee, featuring a luxuriously tender crumble and a delicate flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup unsalted butter, room temperature Buy a high-quality European-style butter for better flavor.
  • 2/3 cup sweetened condensed milk Do not substitute with evaporated milk; use canned sweetened condensed milk.
  • 1/2 tsp vanilla extract Use pure vanilla extract for the best aroma.
  • 2 1/2 cup cornstarch Use fine, plain cornstarch; avoid substituting with rice flour or potato starch.

Method
 

Preparation
  1. Cream the sweetened condensed milk, softened butter, and vanilla extract until well combined.
  2. Add nearly half the cornstarch and fold it into the mixture until mostly incorporated.
  3. Incorporate the remaining cornstarch and knead the mixture to form a soft, cohesive dough.
  4. If the dough is too sticky, add cornstarch a tablespoon at a time until it holds together.
  5. Divide the dough into two portions. Roll each into a log and slice into 1/4-inch thick pieces.
  6. Shape each piece into a ball and place on a parchment-lined baking sheet. Flatten with a fork.
  7. Chill the shaped cookies in the refrigerator for 30 minutes.
Baking
  1. Preheat oven to 350°F (175°C). Bake chilled cookies for 10-12 minutes until barely golden on the bottoms.
  2. Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Store baked cookies in an airtight container for up to 5 days. They can also be frozen for longer storage.