Simple Condensed Milk Cookies

This delicate sweetened condensed milk cookie recipe has become my secret weapon for impromptu gatherings and midnight cravings. With just three basic ingredients, these cookies deliver a buttery richness that belies their simple preparation, making them perfect when you need something special without the fuss.

I discovered this recipe during a pantry challenge when I was desperate for something sweet but had limited ingredients. Now these cookies are requested at every family gathering, and I always keep the ingredients on hand for cookie emergencies.

Ingredients

• Self raising flour Provides the perfect light texture and eliminates the need for additional leavening agents
• Salted butter Creates that irresistible rich buttery flavor that makes these cookies so special
• Sweetened condensed milk The secret ingredient that adds creaminess and subtle sweetness without making the cookies too sugary

Step-by-Step Instructions

Prepare the Oven

Preheat your oven to 180°C or 350°F. This moderate temperature allows the cookies to bake evenly without browning too quickly on the outside before the centers are done.

Create the Base

In a mixing bowl combine the condensed milk and softened butter. Beat thoroughly with a hand mixer until the mixture becomes noticeably lighter in both texture and color. You want a pale yellow fluffy mixture that indicates proper aeration for the best cookie texture.

Add the Flour

Sift the self raising flour directly into your butter mixture. This step is crucial for avoiding lumps and ensuring even distribution of the leavening agents. Use a spatula to gently fold everything together until you have a soft cohesive dough that pulls away from the sides of the bowl.

Chill the Dough

Cover your mixing bowl with clingfilm and refrigerate for 10 to 15 minutes. This brief chilling time allows the butter to firm up slightly making the dough much easier to handle and shape without sticking to your fingers.

Shape the Cookies

With clean hands roll the chilled dough into walnut sized balls. The dough should be cool but pliable allowing you to form neat uniform shapes that will bake evenly.

Arrange and Flatten

Place the dough balls on baking trays lined with non stick paper leaving sufficient space between each cookie. Using a fork dipped in flour gently press down on each ball to create that classic cookie pattern and flatten them slightly for even baking.

Bake to Perfection

Bake in your preheated oven for 15 minutes or until the cookies develop a lovely golden color around the edges while remaining pale in the center. Watch carefully during the final minutes as the high butter content can cause them to brown quickly.

Cool Properly

Allow the cookies to rest on the baking trays for 5 minutes after removing from the oven. This brief cooling period lets them firm up enough to handle without breaking. Then transfer to a wire cooling rack to cool completely.

Save Pin

The sweetened condensed milk is truly the magical ingredient in these cookies. I once tried substituting regular milk and sugar but the texture was completely different. That unique richness and subtle caramel note that comes from condensed milk creates an indescribable depth of flavor that makes these cookies so addictive.

Storage and Freshness

These condensed milk cookies maintain their delightful texture when stored properly in an airtight container at room temperature for up to a week. For longer storage you can freeze the baked cookies for up to three months or freeze balls of the raw dough to bake fresh cookies whenever the craving strikes. If freezing the dough remember to add a couple of extra minutes to the baking time.

Easy Variations

While the classic recipe is perfection in its simplicity you can easily customize these cookies with delicious additions. Fold in chocolate chips mini M&Ms or chopped nuts just before shaping. For a more sophisticated flavor try adding a teaspoon of vanilla extract or the zest of a lemon or orange to the butter mixture. During holidays a touch of cinnamon or mixed spice transforms them into seasonal treats without complicating the recipe.

Troubleshooting Tips

If your cookies spread too much during baking your butter was likely too soft or the dough too warm. Always chill the dough thoroughly before baking. Conversely if the cookies barely spread at all the dough might be too cold or the flour might have been overmeasured. For the perfect texture make sure your butter is softened but not melted and measure your flour accurately preferably using a kitchen scale.

Save Pin

Common Questions

→ Why do I need to chill the cookie dough?

Chilling the dough for 10-15 minutes is crucial as it firms up the mixture, making it much easier to handle and shape without sticking to your hands. The cold dough also helps maintain the cookies' shape during baking.

→ Can I use unsalted butter instead?

Yes, you can use unsalted butter, but you might want to add a pinch of salt to the dough to balance the sweetness and enhance the flavor, as the original recipe calls for salted butter.

→ Why should I dip the fork in flour before flattening the cookies?

Dipping the fork in flour prevents it from sticking to the cookie dough when flattening. This makes the process cleaner and easier, especially when working with multiple cookies.

→ How do I know when the cookies are done baking?

The cookies are done when they turn golden, which takes approximately 15 minutes at 180°C (350°F). The edges should be slightly firm while the centers might still be soft, as they'll continue firming up while cooling.

→ Why can't I transfer the cookies directly to a cooling rack?

The cookies are still very soft and fragile when first removed from the oven. Allowing them to cool on the baking tray for about 5 minutes helps them firm up enough to be safely transferred to a cooling rack without breaking.

→ Can I add other ingredients to this basic recipe?

Absolutely! This simple base can be enhanced with vanilla extract, chocolate chips, chopped nuts, or even a sprinkle of sea salt on top. Just be careful not to add too many mix-ins as it might affect the texture.