Biscoito de Maizena (Brazilian Cornstarch Cookies)

Quick Summary: Biscoito de maizena, which means cornstarch cookies in English, are light, tender Brazilian cookies also known as sequilhos. This easy recipe uses just three ingredients, such as cornstarch, butter, and sweetened condensed milk, and is naturally gluten-free. The dough needs no chilling, and the cookies bake in about 10 minutes.

What are biscoito de maizena?

Biscoito de maizena (also written biscoitos de maizena or bolacha de maizena) is the Portuguese name for Brazilian cornstarch cookies. In English, the name means cornstarch cookies, since "maizena" is a common brand of cornstarch in Brazil.

They are a nostalgic treat found in most Brazilian homes, with a light, tender crumb that softens as you bite. When the same dough is piped or rolled into small pieces, the cookies are often called sequilhos.

Why you'll love this recipe

• Nostalgic flavor: a staple in Brazilian homes, with the childhood taste many Brazilians grew up on.
• Just three ingredients: an easy recipe that comes together quickly.
• Naturally gluten-free: made with cornstarch instead of wheat flour.
• Fun with kids: the buttery dough is easy to shape by hand.
• One bowl, easy cleanup: minimal dishes to wash afterward.
• Great for gifting: a perfect addition to a holiday cookie box.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Butter: The traditional recipe uses margarine, but unsalted butter gives the cookies a richer, more intense buttery flavor. For a dairy-free version, use vegan butter. If using margarine, choose a mild-flavored variety, as a strong flavor can affect the taste of the sequilhos. Bring the butter or margarine to room temperature about 1 hour before baking.

• Cornflour: This is the main ingredient that gives these cookies their signature light, tender texture. Use cornflour rather than potato or tapioca starch, as they will not produce the same result.

• Sweetened condensed milk: It sweetens and binds the cookie dough. You can make it at home with this homemade condensed milk recipe. For convenience, canned options such as Nestlé Carnation, Eagle Brand, and Longevity work well.

Equipment

You need only a few basic tools to make these cornstarch cookies:

• Electric mixer
• Mixing bowl
• Wooden spoon
• Baking sheet
• Parchment paper
• Piping bag
• Wire cooling rack

How to make biscoito de maizena

Step 1. Preheat the oven to 355°F (180°C). Prepare two baking sheets lined with parchment paper and set them aside.

Step 2. In a large bowl, beat the softened butter and condensed milk with an electric mixer (photo 1).

Step 3. Slowly add the cornstarch, a little at a time, mixing with a wooden spoon, then continue mixing by hand (photo 2). Knead the cookie dough well until smooth and homogeneous.

Step 4. Using your hands, roll the dough into small 1-inch (2.5 cm) balls.

Step 5. Place the balls on the prepared baking sheet, leaving about 1 inch (2.5 cm) between the cookies. Flatten the top of each ball with a fork (photo 3).

Pro tip: Transfer the dough to a pastry bag fitted with a pastry tip and pipe the rose-looking cookies. Experiment with different tips and shapes, but you will probably need some skill since the dough is quite hard.

Step 6. Bake the cookies on the top rack of your oven for 10 minutes (bottom heat only) (photo 4).

Step 7. They are ready when the bottoms of the cookies turn slightly golden. Let the sweet treats cool on a wire rack, then serve.

Expert tips

1. Measure cornstarch correctly using a kitchen scale or measuring cups with a scoop-and-level method, the same as measuring the flour.
2. The best way to make the dough is with a hand mixer; however, you can mix it without one too. Just use a rubber spatula instead.
3. To make your cookies identical, use a teaspoon or melon baller to spoon the dough. 
4. If you make cookies on a hot day, bring the cookies to the fridge while preheating the oven. Keep the second batch of cookies in the refrigerator while baking the first batch.
5. If desired, you can bake cookies on greased cookie sheets (use butter or margarine).
6. Don't overbake the sequilhos: they should look quite pale. Remove them from the oven once their bottoms begin to turn golden.

Recipe variations

This biscoito de maizena recipe is easy to adapt, so you can change the flavor, shape, and finish to suit any occasion:

• Flavor add-ins: stir in half a teaspoon of lemon zest, a few drops of lemon or almond extract, or ¼ teaspoon of ground cinnamon.
• Coconut: add three tablespoons of shredded coconut for extra texture.
• Chocolate chips: fold chocolate chips into the dough.
• Guava (casadinho): pair the dough with guava paste to make sequilhos de goiabada.
• Chocolate finish: dip the baked cookies in melted chocolate, or add cocoa powder to the dough for chocolate cornstarch cookies.
• Shapes and patterns: press the classic fork pattern, flatten and mark an X, or roll and braid the dough.
• Holiday shapes: cut hearts for Valentine's Day or other festive shapes.
• Sandwich cookies: pipe buttercream between two cookies.

Storing & freezing

Store maizena cookies in an airtight container in a dry, cool place for seven days.

Can you freeze cornstarch cookies? Don't freeze them. They taste dry and have a crumbly texture when thawed. The best option is to freeze the cookie dough in batches or freeze raw cookies for up to 3 months so you can use them later.

Recipe FAQ

What are biscoito de maizena?
They are Brazilian cornstarch cookies, a light and tender treat made with cornstarch, butter, and sweetened condensed milk. The name means cornstarch cookies in English.

What is the difference between biscoito de maizena and sequilhos?
They are essentially the same cookie. When the dough is piped or rolled into small shapes, the cookies are usually called sequilhos.

Are these cookies gluten-free?
Yes. Because they use cornstarch instead of wheat flour, biscoito de maizena is naturally gluten-free.

Do you have to chill the dough?
No. You can bake the cookies right away without chilling the dough.

Why did my cornstarch cookies spread?
Spreading usually means too much butter or condensed milk, or not enough cornstarch. Briefly chilling the shaped cookies also helps them hold their shape.

How do you store biscoito de maizena?
Keep them in an airtight container at room temperature, or freeze them for longer storage. See the section above for details.

How many calories are in biscoito de maizena?
Each cookie has about 66 calories. See the recipe card for full nutrition details.

Love cookies? Try these next!

• Cucidati (Italian fig cookies)
• Cantucci Toscani (Italian almond biscuits)
• Zimtsterne (German cinnamon stars)
• Bredele (Alsatian Christmas cookies)
• Browse all the cookie recipes on the blog.

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.