Have a half-used can of sweetened condensed milk sitting in your fridge, silently judging you every time you open the door? Same here. And let me tell you—this recipe was born out of that exact scenario. What started as an effort to waste less turned into one of the tastiest cookie batches I’ve ever made. These Condensed Milk Cookies are soft, buttery, and golden around the edges… and they’re anything but boring!!
I’m genuinely so thankful to share this with you, because not only is it delicious, but it’s ridiculously easy and uses pantry staples you probably already have. Whether you’re baking with kids, prepping for a potluck, or just looking for a sweet little pick-me-up with your afternoon coffee—these cookies are pure joy in bite-sized form.
Ingredients
You’ll only need a handful of ingredients to make these cookies. It’s amazing how such simple things can create something so delightful:
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250 g (2 cups) plain flour
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1 tsp baking powder
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1 pinch of salt
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1 tsp vanilla extract
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150 g (2/3 cup) butter, softened
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170 g (½ cup) sweetened condensed milk
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A little milk for brushing
How to Make Condensed Milk Cookies
These cookies come together in a snap—no fancy equipment or complicated steps. Here’s how to make them:
1. Make the dough
In a large bowl, combine the flour, baking powder, salt, and vanilla extract. Add the softened butter and condensed milk, and knead everything together until it forms a soft, smooth dough.
2. Chill
Shape the dough into a ball, wrap it in cling film, and pop it in the fridge for 30 minutes. This helps firm it up and makes rolling easier.
3. Shape your cookies
Roll the dough out to about 3mm thickness. Cut into your favorite shapes using cookie cutters—stars, hearts, circles… go wild!
4. Bake
Place the cookies on a lined baking tray, brush them lightly with milk (this gives them a lovely golden top), and bake at 200°C (390°F) for 10 minutes, or until just starting to turn golden.
5. Cool & devour
Let them cool completely before you snack away—or store them in a jar for later (good luck with that!).
Helpful Tips
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Don’t skip the chilling time – it’s crucial for the dough to firm up so your cookies don’t spread too much.
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Softened butter mixes more evenly, so don’t use it straight from the fridge.
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Keep an eye on the oven – these babies bake quickly! Golden edges are what you want.
Substitutions and Variations
I promised you versatile, and here’s proof!
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No vanilla? Try almond or orange extract for a fun twist.
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Add-ins? Absolutely! Chocolate chips, crushed nuts, or even a pinch of cinnamon can take these to the next level.
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Dairy-free version: Swap the butter for a plant-based alternative and use a vegan condensed milk—still totally scrumptious.
Nutritional Information (Per Cookie)
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Calories: 95 kcal
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Carbohydrates: 12 g
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Sugar: 5 g
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Protein: 1.2 g
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Fat: 4.5 g
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Saturated Fat: 2.8 g
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Cholesterol: 12 mg
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Fiber: 0.3 g
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Sodium: 30 mg
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Calcium: 20 mg
Frequently Asked Questions
Can I freeze the dough?
Yes! Roll it into a log, wrap well, and freeze for up to 2 months. Slice-and-bake style cookies, anyone?
How sweet are these cookies?
They’re sweet, but not overwhelmingly so—perfectly balanced thanks to the butter and flour.
Can I use self-raising flour instead of plain flour and baking powder?
You can! Just skip the extra baking powder.
Storage Instructions
These cookies will keep beautifully in an airtight container at room temperature for up to 1 week. If you somehow don’t eat them all by then (seriously impressive), you can also freeze the baked cookies for a month.
More Cookie Recipes You’ll Love
If you loved this one, here are a few more treats to bookmark:
Easy Soft and Fluffy Bread Rolls
- Total Time: 2 hours (Proofing Time: 1 hour 30 minutes)
- Yield: 8 rolls 1x
Description
These Easy Soft and Fluffy Bread Rolls are golden, buttery pillows of joy! With just a few simple ingredients, you’ll create rolls that are perfect for sandwiches, burgers, or served warm with soup. This beginner-friendly recipe rises beautifully and bakes up irresistibly light and tender—an instant classic!
Ingredients
For the dough:
1 cup warm milk
10 g (2 tsp) instant yeast
1 tsp sugar
3–4 cups white flour (cake, all-purpose, or bread flour)
1½ tsp salt
1 large egg
¼ cup butter, softened
For the egg wash:
1 egg
2 tbsp water
For finishing:
2 tbsp melted butter
Instructions
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Whisk the warm milk, sugar, and yeast together. Let sit for 10 minutes until foamy.
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In a stand mixer bowl with a dough hook, combine 3 cups flour and salt.
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Add the milk mixture and egg while mixing.
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Add softened butter, then knead. Add more flour one tablespoon at a time until dough is soft, smooth, and slightly sticky.
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Cover and let rise for 1 hour or until doubled in size.
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Transfer dough to a floured surface, divide into 8 pieces, and roll into balls.
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Place on lined baking sheets. Cover and rise for 30 minutes while oven preheats to 180°C / 350°F.
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Mix egg and water, brush rolls.
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Bake for 15–20 minutes or until golden and hollow-sounding when tapped.
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Brush with melted butter and let cool for 10 minutes before serving.
Notes
The dough may be sticky at first—don’t panic! Add flour gradually until it feels soft but not dry.
Try brushing with garlic butter for a flavorful twist.
These rolls freeze beautifully—just reheat and enjoy like fresh!
Want perfectly even rolls? Weigh your dough before shaping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 roll
- Calories: 215 kcal
- Sodium: 447 mg
- Cholesterol: 45 mg
And there you have it—Condensed Milk Cookies that are tender, buttery, and oh-so-easy to fall in love with. Whether you’re a seasoned baker or just dipping your toes into homemade goodies, this recipe is the kind that welcomes you in with open arms and rewards you with golden, melt-in-your-mouth bites.
I honestly can’t wait for you to try these. They’re the kind of cookie that disappears fast—and leaves everyone asking for the recipe. So the next time you find yourself with a little leftover condensed milk, remember: something sweet and special is just 20 minutes away.
From my kitchen to yours, happy baking—and as always, thank you for being here.