These easy Condensed Milk Cookies are chewy, soft, and tasty! Condensed milk not only sweetens the cookies but replaces the eggs so this is a naturally eggless cookie recipe. It's also really easy to make with just 6 ingredients in 20 minutes!
Are you ready to satisfy your sweet tooth with a deliciously easy-to-make treat? Look no further than these condensed milk cookies!
These cookies are soft, chewy, and packed with the rich, creamy flavor of condensed milk.
With just a handful of ingredients and a quick prep time, these cookies are perfect for whipping up a batch on a whim.
So put on your apron, preheat your oven, and get ready to indulge in a mouthwatering delight that will have your taste buds dancing with joy!
Why You'll Love This Recipe
- These condensed milk cookies are soft and chewy with perfect sweetness.
- This recipe is simple and straightforward, making it a perfect choice for a last-minute dessert or snack.
- You only need 6 ingredients to make these cookies.
- Condensed milk adds a rich, creamy flavor to the cookies that is simply irresistible.
- This is a naturally eggless recipe.
- You can easily customize the recipe by adding different flavors or mix-ins, such as chocolate chips, funfetti, nuts, or dried fruit.
- These cookies can be served as a dessert or as a snack, and they're perfect for sharing with friends and family.
- Condensed milk cookies are an affordable option for satisfying your sweet tooth without breaking the bank.
- These cookies make a great gift for any occasion, whether it's a birthday, a holiday, or just because. We love using different colored sprinkles to go with each holiday - Christmas, Easter, Thanksgiving, Birthdays etc...
You only need a few simple pantry ingredients to make these delicious and easy condensed milk cookies!
- Condensed milk - unsurprisingly, you're going to need some sweetened condensed milk for these cookies! You only need 100g (¼ cup), so this is a great way to use up a can.
- Flour - just your regular plain flour / all-purpose flour.
- Butter - Ideally unsalted, but if you only have salted, then that will work too (no need to add additional salt to the cookies).
- Sugar - Granulated white sugar.
- Baking powder - to make the cookies slightly fluffy.
- Salt - omit if using salted butter.
- Vanilla extract - I like pure vanilla extract.
Optionally, to decorate you'll need powdered sugar and sprinkles.
See the recipe card for quantities and method.
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Cream: Add the butter and sugar to a mixing bowl and cream together by beating with an electric mixer or stand mixer until light and fluffy.
Add the condensed milk and vanilla and beat again.
Sift: In a separate bowl, sift the flour, baking powder, and salt together. Then beat it into the butter mixture, a little at a time.
TIP: If using add-ins like chocolate chips or sprinkles, stir them in now.
Shape: Roll teaspoon-sized balls of the condensed milk cookie dough and place them onto the prepared cookie sheets. Press each one down slightly with a fork or the heel of your hand.
Bake: Place the cookie sheets in the oven and bake at 350°F/180°C for 8-10 minutes or until they just begin to turn slightly golden, but don’t overbake them. Allow the cookies to cool on the trays for 5 minutes, then gently transfer them to a wire rack to cool completely.
Decorate: For the icing, mix the powdered sugar and milk together until smooth. Drizzle over the completely cooled cookies, and add sprinkles.
Here are some common cookie add-ins that you can use to enhance the flavor and texture of your cookies. Condensed milk cookies are great for a variety of add-ins.
- Chocolate chips or chunks (try dark, milk, semi-sweet or white).
- Chopped nuts (walnuts, pecans, almonds, etc.).
- Dried fruits (raisins, cranberries, blueberries, cherries, etc.).
- Shredded coconut.
- Caramel or butterscotch chips.
- Candied ginger or orange peel.
- M&Ms, Smarties, or other candy pieces.
- Crushed pretzels or potato chips.
- Peanut butter, Biscoff cookie butter, or Nutella swirls.
- Sprinkles, funfetti, or colored sugar crystals.
- Espresso powder or instant coffee granules (dissolved in a little hot water).
- Crushed peppermint candies or candy canes.
Store: Condensed milk cookies can be stored in an airtight container at room temperature for up to 1 week.
Freeze: For best results, freeze the unbaked cookie dough. Then thaw it in the fridge, roll into balls, press down lightly and bake as per the recipe card below.
- Use room temperature ingredients: Make sure your butter is at room temperature before you begin baking. This helps to ensure that your ingredients mix together evenly, resulting in a more uniform dough.
- Don't overmix the dough: Overmixing the dough can lead to tough, dense cookies. Mix just until the ingredients are combined, and then stop.
- Use a cookie scoop: If you have one, using a cookie scoop helps to ensure that your cookies are all the same size, which helps them bake evenly.
- Flatten the cookies: Before baking, use the bottom of a glass, a fork, or the heel of your palm, to flatten each cookie slightly. This helps them bake more evenly and gives them a uniform shape.
- Keep an eye on the baking time: Condensed milk cookies can go from perfectly baked to overdone very quickly, so keep a close eye on them while they're in the oven. They're done when the edges are golden brown and the centers are set.
- Cool the cookies before removing them from the pan: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set up and prevents them from falling apart.
This recipe for Condensed Milk Cookies calls for ¼ cup of condensed milk, so it's a tasty way to use up a can.
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Condensed Milk Cookies
- ½ cup unsalted butter at room temperature (115g)
- ¼ cup sugar
- ¼ cup sweetened condensed milk 100g
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour plain flour (180g)
- 2 teaspoons baking powder
- ½ teaspoon salt
To decorate (optional)
- ½ cup powdered icing sugar (100g)
- 3 teaspoons milk
- Preheat the oven to 350°F/180°C. Line cookie sheets with baking parchment paper.
- Add the butter and sugar to a mixing bowl and cream together by beating with an electric mixer or stand mixer until light and fluffy.
- Add the condensed milk and vanilla and beat again.
- In a separate bowl, sift the flour, baking powder and salt together. Then beat it into the butter mixture, a little at a time.
- If using add-ins like chocolate chips or sprinkles, stir them in now.
- Roll teaspoon-sized balls of the condensed milk cookie dough and place them onto the prepared cookie sheets. Press each one down slightly with a fork or the heel of your hand.
- Place the cookie sheets in the oven and bake the cookies for 8-10 minutes or until they just begin to turn slightly golden, but don’t overbake them. Allow the cookies to cool on the trays for 5 minutes, then gently transfer them to a wire rack to cool completely.
- For the icing, mix the powdered sugar and milk together until smooth. Drizzle over the completely cooled cookies, and add sprinkles.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.