Condensed Milk Cookies

Condensed milk cookies are one of those simple, nostalgic treats that manage to win over hearts without needing fancy ingredients or elaborate techniques. These cookies are made using a can of condensed milk, butter, flour, and a few baking basics, creating a dough that’s wonderfully rich, creamy, and versatile. The condensed milk gives the cookies a naturally sweet and milky flavor, almost caramel-like, while the butter provides tenderness and depth. They are easy enough to whip up on a weekday but elegant enough to bring to a holiday table, cookie exchange, or afternoon tea.

What makes them extra special is their adaptability—you can keep them plain for a melt-in-the-mouth bite, or you can dress them up with nuts, dried fruit, chocolate chips, or even a drizzle of caramel. If you’re someone who enjoys recipes that are straightforward yet rewarding, this one will become a staple in your baking rotation.

Full Recipe
Ingredients
3⅓ cups (400 g) all-purpose flour

1.5 teaspoons baking powder

¼ teaspoon salt

6.3 oz (180 g) unsalted butter, softened

1 can (380 g) sweetened condensed milk

Cooking Directions
Prepare your workspace: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.

Cream the butter: In a large mixing bowl, beat the softened butter with a hand mixer or stand mixer until smooth and creamy.

Add condensed milk: Pour in the condensed milk and beat again until the mixture is fluffy and pale, about 2–3 minutes.

Incorporate dry ingredients: Gradually add the flour mixture into the wet mixture, stirring gently with a spatula until a soft dough forms. Do not overmix.

Shape the cookies: Scoop out small portions of dough (about 1 tablespoon each), roll into balls, and place them onto the prepared baking sheet. Leave at least 2 inches between cookies.

Flatten slightly: Press down gently with the back of a fork or your fingers to create a flat surface.

Bake: Place in the preheated oven and bake for 12–15 minutes, or until the edges are lightly golden but the centers are still pale.

Cool: Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Enjoy: Serve plain, dust with powdered sugar, or drizzle with melted chocolate for extra indulgence.

Nutrients (per cookie, approx. 25 cookies)
Calories: 140

Protein: 2 g

Fat: 6 g

Carbohydrates: 19 g

Sugars: 8 g

Fiber: 0.5 g

Sodium: 60 mg

Calcium: 35 mg
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