condensed milk cookies

Condensed Milk Cookies

48 COOKIES

Prep Time20 MINUTES

Cook Time10 MINUTES

These condensed milk cookies are simple and delicious! They're like a cross between shortbread cookies and traditional sugar cookies. You will be making them over and over again!

Equipment

Cookie Sheets

Parchment paper or Silicone Baking mats

Mixing bowl

Hand mixer

Medium cookie scoop

Ingredients

 

• ½ cup salted butter soft but not melted
• 14 ounces sweetened condensed milk
• ½ cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon salt
• 3¼ cups all-purpose flour leveled
• ¼ cup rainbow sprinkles
• vanilla icing optional

Instructions

• Preheat the oven to 350°F/180°C degrees and line the baking sheet with parchment paper or a Silpat silicone mat.
• Use a stand or a hand mixer, and combine the softened butter with the sweetened condensed milk.
• Beat in the vanilla extract, salt, and powdered sugar until well combined.
• Mix the flour in 1 cup at a time and mix well after each cup. Make sure that the flour is well incorporated but do not overmix the cookie dough.
• Add the sprinkles and give them a quick mix.
• Use a cookie scoop and make the cookie dough balls (see note below about cookie size). Place the cookies on the cookie sheet. You can flatten the cookies some by pressing down on them slightly.
• Put the baking sheets in the oven and bake for 8-10 minutes. Once done, move them to a wire rack and let them cool.
• After the cookies have cooled, drizzle on the vanilla icing.

Notes

• Yield: This recipe makes 48 dropped or flattened cookies and about 280 mini cookies.
• Cookie size: Use a medium cookie scoop to portion out the dough into balls, either dropping directly onto the parchment or rolling between your palms beforehand. For flatter cookies, use a bottom of a clean glass to press down the cookies before baking but be sure that you don't flatten the cookies too much, or they'll bake quicker and become tough. If you want to make mini cookies, transfer the dough to a piping bag fitted with a 1A tip and pipe about 1 teaspoon dollops on the parchment about 1-inch apart, then press down with your finger to flatten. If the dough is too still to pipe, this is because you either didn’t let your butter get soft enough or you didn’t properly measure your flour.
• Let the cookies cool completely before adding any glaze or frosting. 

Nutrition

Serving: 1cookie | Calories: 83kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 74mg | Potassium: 40mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 81IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 0.4mg