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Cornstarch cookies (Biscoito de Maizena)

Cornstarch cookies in a glass jar.
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These delicious, light-textured Brazilian cornstarch cookies called biscoito de maizena or sequilhos are made with just three ingredients. Naturally gluten-free, you will love their melt-in-your-mouth texture.


  • 1/2 can (197 g) sweetened condensed milk
  • 2 cups + 1 1/2 tablespoons (250 g) cornstarch
  • 3.5 oz. (100 g) unsalted butter, softened


  1. Preheat the oven to 355 degrees F/180 degrees C. Prepare two baking sheets lined with parchment paper and set them aside.

  2. In a large bowl, place the softened butter and condensed milk and beat with an electric mixer. Slowly add cornstarch, a little bit at a time, mixing with a wooden spoon, then continue mixing with your hands. Knead the cookie dough well until smooth and homogeneous.

  3. Using your hands, roll the dough into small 1-inch balls (2.5 cm). Place the balls on the prepared baking sheet, leaving a space of about 1 inch / 2.5 cm between the cookies. Flatten the top of each ball with a fork.

    Extra tip: if desired, 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.

  4. Bake cookies on top of your oven for 10 minutes. They are ready once the bottom of the cookies becomes slightly golden. Wait to cool sweet treats on a wire rack and serve.


  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. Bring the cookies to the fridge while preheating the oven if you make cookies on a hot day. 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.





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