These easy condensed milk cookies are simple to make and ideal for cookie exchanges. With just six ingredients and no eggs, they’re a great recipe to bake with kids and a tasty option for anyone who prefers non-chocolate treats.
Sweetened Condensed Milk Cookies recipe
If you’re searching for a dependable new cookie to add to your rotation, these condensed milk cookies are a winner. They offer a sweet, chewy texture thanks to the sweetened condensed milk and make a nice counterpoint to richer, chocolate-forward cookies when you’re assembling a dessert tray.
You’ll find these cookies shareable and crowd-pleasing. If you prefer chocolate, you can stir in chocolate chips after the flour is mixed in; mini chips work best so they don’t overpower the condensed milk flavor.
The condensed milk in the dough adds both sweetness and a tender chew that keeps these cookies soft even after cooling.
Why you’ll love this condensed milk cookie recipe
- Extremely easy to make—perfect for beginners.
- Only six basic ingredients are required.
- Egg-free, making it suitable for those with egg allergies.
- Soft, sweet, and chewy—great for cookie plates and exchanges.
- A helpful non-chocolate choice for variety on a dessert table.
These cookies are convenient because the pantry staples are often on hand; keeping a can of sweetened condensed milk in the pantry makes last-minute baking quick and simple.
Ingredients
This recipe uses six simple ingredients:
- All-purpose flour — 2 cups
- Butter (softened) — 3/4 cup
- Baking soda — 1/2 teaspoon
- Baking powder — 1 teaspoon
- Sweetened condensed milk — 3/4 cup
- Granulated sugar — 1/2 cup
If you need a gluten-free version, a 1:1 gluten-free baking blend can be used in place of the all-purpose flour.
Homemade substitute for condensed milk
If you don’t have sweetened condensed milk, make a substitute by simmering the following until reduced by half and thickened:
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 cup granulated sugar
Combine in a saucepan, dissolve the sugar over medium heat, then simmer gently until the mixture reduces and thickens (about 30–40 minutes). Chill before using and substitute 1:1 for store-bought sweetened condensed milk.
How to make condensed milk cookies
These cookies are straightforward to prepare and a fun, easy recipe to involve children in baking.
1. Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
2. Cream the softened butter and granulated sugar in a large bowl or stand mixer until light and fluffy.
3. Add the sweetened condensed milk and mix until smooth and creamy.
4. Add the baking soda, baking powder, a pinch of salt, and the flour. Mix until combined. Alternatively, whisk the dry ingredients separately and add them in one addition.
5. Cover the dough and chill in the refrigerator for at least 1 hour and up to 72 hours. Chilling improves texture and prevents the cookies from spreading too much.
6. Use a 1-tablespoon scoop to form dough balls and place them about 2 inches apart on the prepared baking sheet.
7. Bake 10–12 minutes, or until the edges are lightly golden. Let cookies cool on the sheet for about 1 minute before transferring to a wire rack to cool completely.
Tips & tricks
- Soften butter at room temperature for easier creaming. Avoid overheating in the microwave; instead place a warmed mug over the butter for a few minutes to soften gently.
- Do not skip chilling the dough—chilling yields thicker, softer cookies. Shorter chill time produces chewier, flatter cookies.
- Remove cookies from the oven once the edges are lightly golden; underbaking can cause them to spread more than desired.
Variations
For a chocolate version, fold in mini chocolate chips after the flour is incorporated. Mini chips balance the condensed milk flavor without overwhelming it.
Storage
Store cooled cookies in an airtight container at room temperature to keep them soft and chewy. Avoid wrapping them tightly in plastic wrap alone, which can reduce freshness more quickly.
Storing leftover sweetened condensed milk
Once opened, transfer leftover condensed milk to a sealed glass jar or airtight container and refrigerate for 5–7 days. To store longer, freeze portions in ice cube trays and thaw as needed for recipes.
FAQs
Yes. Freeze portions in ice cube trays and defrost when needed for recipes.
Stored in a covered container, sweetened condensed milk will keep in the refrigerator for about 5–7 days.
Yes, sweetened condensed milk is typically gluten-free, but always check labels if you have a sensitivity.
Simmer a mixture of milk, heavy cream, and sugar until reduced and thickened; use it 1:1 as a substitute.
Recipe: Condensed Milk Cookies
Condensed Milk Cookies Recipe
Servings: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 3/4 cup butter, softened
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup sweetened condensed milk
- 1/2 cup granulated sugar
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- Cream the butter and sugar until light and fluffy.
- Add sweetened condensed milk and blend until creamy.
- Stir in baking soda, baking powder, and a pinch of salt.
- Add flour and mix until combined.
- Cover and chill the dough for at least 1 hour (up to 72 hours).
- Scoop 1-tablespoon balls of dough and place 2 inches apart on the prepared sheet.
- Bake 10–12 minutes, until edges are lightly golden. Cool on the sheet 1 minute, then transfer to a wire rack to cool completely.