Sweetened Condensed Milk Cookies (5 Ingredients)

Quick Summary: Sweetened condensed milk cookies are cut-out cookies made with just 5 ingredients: condensed milk, butter, flour, cornstarch, and baking powder. They take about 25 minutes of hands-on time, bake in under 10 minutes, and hold their shape well, so you can cut them into any theme you like.

What are sweetened condensed milk cookies?

They have a tender, buttery texture and a mild, milky sweetness from condensed milk rather than granulated sugar. This dough is firm enough to roll and cut cleanly, which is why they sit in the family of cut-out cookies.

The classic version uses regular sweetened condensed milk, but it is easy to adapt for dairy allergies, and the dough scales up or down without any trouble.

These cookies have a slightly different flavor than traditional cornstarch-based Brazilian biscoito de maizena. Instead of flour, the Brazilian cookies use cornstarch, a gluten-free alternative. But they differ from thumbprint cookies; they resemble shortbread cookies.

Why you'll love this recipe

• Just 5 ingredients. You only need condensed milk, butter, flour, cornstarch, and baking powder, all pantry staples.
• Perfect for shapes. The dough holds crisp edges, so it works well for cut-out cookie-cutter cookies in any theme.
• No eggs needed. The condensed milk binds the dough, so these cookies are naturally egg-free.
• Easy to adapt. Scale the batch up or down, or make them dairy-free, much like these Brazilian cornstarch cookies.
• Great for gifting. They keep well and pair nicely with other treats like coconut macaroons on a cookie platter.

Ingredients

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

• All-purpose flour: I haven't tried this recipe with any other type of flour.
• Baking powder: Use fresh aluminum-free baking powder.
• Butter: Use unsalted butter right from the fridge. It should be chilled, not softened butter. You can replace butter with margarine or vegan butter.
• Condensed milk: Use homemade condensed milk or store-bought sweetened condensed milk, such as Nestle or MilkMaid. Don't confuse this with evaporated milk. For the vegan version of the cookies, use Nature's Charm vegan condensed milk.
• Salt: A pinch is optional but good for enhancing the flavor of cookies. Omit the salt if you use salted butter.

Recipe variations

• Replace cornstarch with white flour when baking cookies.
• Swap cornflour for chestnut flour if you want to make chestnut-based cookies.
• Use cooked condensed milk instead of regular milk to give your cookies a caramel flavor.
• Play around with different cookie cutters, but stay within the optimal range of 1.5 inches (3.5-4 cm) for excellent results.

No cookie cutters? You don't even need them! Just use a sharp knife to make diamond-shaped cookies.

Once baked and cooled, dust the cookies with icing sugar, drizzle them with melted chocolate, or sandwich them with the filling of your choice.

How to make condensed milk cookies

Step 1: In a large mixing bowl, mix all-purpose flour, cornstarch, baking powder, and salt, and sift using a flour sifter.

Step 2: Add cold butter and cut it into small pieces. Crush and rub the butter into the dry ingredients with your fingers until the mixture resembles coarse sand (photo 1).

Step 3: Add sweetened condensed milk and mix until it forms a cookie dough ball. Add 1 or 2 tablespoons of water if the dough seems too dry. 

Step 4: Wrap the dough in plastic film and chill in the refrigerator for 30-45 minutes.

Step 5: Preheat the oven to 390°F (200°C). Using a rolling pin, roll the dough between two sheets of parchment paper to a thickness of 3-4 mm (photo 2). 

Step 6: Cut out the cookies using your favorite cookie cutter, such as a round-fluted cutter (photo 3). If the dough becomes too soft to handle, refrigerate it for a few minutes.

Step 7: Arrange the cutouts on a baking tray covered with parchment. Optionally, add a few flaked almonds to create a flower pattern. Then, just press them down slightly (photo 4). 

Pro tip: For the second batch, re-roll the leftover dough, chill it if necessary, and cut cookies out until the cookie dough has been used.

Step 8: Bake cookies in the preheated oven for 8 to 10 minutes until the edges are lightly golden brown. Don't overbake your cookies: they tend to color quickly!

Step 9: Remove cookies from the oven and let them cool down on the baking sheet for 5 to 10 minutes, then transfer them to a wire rack. Dust with a little bit of icing sugar.

Expert Tips

1. Measure flour correctly with a digital scale or the scoop-and-level method.
2. Don't skip the chilling time; it is essential to make these cookies.
3. Use an adjustable rolling pin to get a perfectly even dough thickness.
4. Use cookie sheets interchangeably with baking sheets if you own both.
5. Don't overbake cookies; they tend to burn very quickly. 8-10 minutes is enough for them to be fully baked.

Storing & freezing

Store cookies at room temperature in an airtight container for one week.

Freeze plain (undecorated) cookies for up to 3 months. But first, let them cool down completely. Then place them in a freezer-safe container or freezer bag in flat layers divided by parchment paper so they don't stick together. To thaw, let cookies stay at room temperature for a few hours.

The best thing is to freeze the cookie dough so you can bake cookies later. Shape it into a log, wrap it with plastic film, and store it in the freezer for up to 3 months.

Recipe FAQ

Can you use evaporated milk instead of condensed milk?
Condensed milk is thicker and sweeter, so it works as a sweetener and binding agent in the recipe. Unfortunately, you can't replace condensed milk with evaporated milk, as they aren't exactly the same.

Can you make these cookies with a food processor?
You can make the cookie dough in a food processor at low speed, but be sure not to overmix. Just pulse the ingredients until they come together.

Do you have to chill the dough?
Yes! The dough should be chilled for 30-45 minutes. This step facilitates cutting cookies from the dough and helps prevent them from spreading in the oven.

Can you make these cookies dairy-free?
Just replace regular condensed milk with coconut condensed milk and butter with vegan butter.

What are milkmaid cookies?
Milkmaid cookies are simply condensed milk cookies. Milkmaid is a popular brand of sweetened condensed milk, so many bakers call any cookie made with it milkmaid cookies.

What does condensed milk do in cookies?
Sweetened condensed milk adds sweetness and moisture and acts as a binder, so you do not need eggs to bring the dough together.

Love cookies? Try these next!

• Cookie-cutter cookies
• Italian shortbread cookies
• Chocolate chunk cookies
• Coconut macaroons
• Or browse all the cookie recipes

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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.