Sweetened Condensed Milk Cookies

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Sweetened condensed milk cookies are soft and simple. The addition of that can sweet liquid gold gives them that little something extra special. You are going to love them!

If you like cookies with a soft and chewy texture, this condensed milk cookie recipe is for you! It is a basic recipe that takes simple ingredients and makes a big batch of cookies.

It’s a good thing this simple recipe makes a lot of cookies, because they will get gobbled up before your very eyes. The condensed milk adds chew, sweet flavor and richness to the dough.

The cookies are cute and tasty. The only thing you will need is a little bit of patience, the condensed milk makes for a sticky dough so you are definitely going to want to chill the dough before you bake it.

You can bake them and top them with a simple powdered sugar glaze. They are really cute covered in sprinkles!

MiMi originally shared this recipe back in February of 2015. She decorated some for the big game and the rest for Valentine’s Day. They were a hit for both!

But most of you didn’t even know we existed back then, so I thought it was past time to dust off the recipe and show it to you again. The recipe definitely deserves so fresh love.

Plus there is the added benefit that we got to enjoy them again. You know I am always armed with a can of sweetened condensed milk and I’m ready to bake.

The cookies turn out great. They have a nice chew and aren’t too sweet.

They are just simple and delicious. The whole batch disappeared in a few days.

Tips for Making Great Cookies

As with most baked goods, the dough for these sweetened condensed milk cookies will come together the best if the butter is at room temperature. It is difficult to get hard chunks of butter incorporated into the rest of the ingredients if it is too cold when you start.

Besides that, the dough is simple to make. The only other tip is to make sure you chill the dough really well before you bake it.

You can either refrigerate the whole batch of dough for a couple of hours before portioning it or portion it and then chill it for at least an hour. The dough is sticky before it is chilled, but the smaller bits of dough chill a lot faster.

If you try to skip this step, the butter will melt before the cookies have a chance to set. They will still taste good but there will likely be a lacey less than ideal rim around your cookies.

The cookies will look set when they are done, but shouldn’t take on much color. Just a very light golden brown around the edges is fine.

They will be really soft fresh from the oven, so allow them to cool on the baking pan for about five minutes before transferring them to a wire rack to cool completely. Then they are ready to decorate or store.

Portioning Your Cookies

A small cookie scoop is the perfect way to portion your dough. It makes for evenly sized cookies and works well even with the sticky dough.

You can roll the raw dough in sprinkles before you bake it if you would like. Otherwise drizzle a simple powdered sugar, milk and vanilla glaze over the top and toss on a few sprinkles.

Both are a super simple way to decorate your cookies and make them extra fun. Just match the sprinkles to the event and they are instantly festive!

Storing Condensed Milk Cookies

These cookies can be stored in an airtight container on the counter for up to a week. For longer storage, freeze baked cookies for up to three months.

You can also freeze balls of dough. Freeze them on a tray for at least an hour, then transfer them to a freezer bag to freeze longer term.

The balls of dough can be baked from frozen, just add a minute or two to the bake time. They will be ready to enjoy in no time!

This simple cookie would be a perfect addition to almost any occasion that calls for dessert. Use colored sprinkles to make them festive for a holiday tray or use them for a birthday treat.

You could even package them in cellophane bags as a fun edible party favor. It doesn’t take much of an excuse to bake cookies!

What does condensed milk do in baking?

Adding condensed milk to cookies gives them a tender chew, adds sweetness and a nice rich flavor. Condensed milk is for more than just key lime pie!

Do cookies made with condensed milk need to be refrigerated?

No, these cookies can be stored at room temperature. They stay soft and chewy for about a week.

Add a marshmallow or slice of bread to the container if you want to keep them soft even longer.

More Great Cookie Recipes

If you are looking for more condensed milk cookie ideas, try making condensed milk chocolate chip cookies for a fun twist on the classic cookie. Or make some chewy chocolate condensed milk cookies.

For a crisper cookie, try making melting moments. They are another simple vanilla cookie, but they practically melt in your mouth when you take a bite. That’s how they got the name!

If buttery melt in your mouth cookies are your thing, I have another great recipe for you. Buttery coconut oatmeal cookies are filled with a cup each of all sorts of goodies including rice krispies and the results are amazing.

For a soft, almost cake like cookie, try making sour cream drop cookies. It is almost like eating a cross between a cookie and a cupcake top.

Or try making soft sugar cookie bars. The cream cheese in the dough makes them stay soft and delicious.

Sweetened Condensed Milk Cookies

Servings: 66 Small Cookies

Author: Carlee

This condensed milk cookies recipe uses basic ingredients to make the best chewy cookies. They are made a lot like shortbread cookies, but the texture is much softer and chewier. The simple flavor and ingredient list is sure to win you over.

4.72 from 97 ratings

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Additional Time 1 hour hr

Total Time 2 hours hrs

Equipment

• OXO Good Grips Silicone Baking Mat
• OXO Good Grips Small Cookie Scoop

Ingredients

 

US CustomaryMetric

.5x1x2x

• 1½ cups butter softened
• 14 ounces sweetened condensed milk
• ⅓ cup powdered sugar
• 3 cups all purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt

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Instructions

 

• In a large mixing bowl, beat softened butter until smooth and creamy.
  1½ cups butter
• Add sweetened condensed milk and powdered sugar and mix on medium speed until completely incorporated. Be sure to scrape the sides of the bowl a time or two as you go.
  14 ounces sweetened condensed milk, ⅓ cup powdered sugar
• Stir in flour, salt and baking powder until just mixed in. Do not over work. It will be a soft dough.
  3 cups all purpose flour, 3 teaspoons baking powder, 1 teaspoon salt
• Scoop with a small cookie scoop onto cookie sheets lined with parchment paper or silicone mats, leaving an inch or two between cookies. Chill for at least 1 hour. (If the dough is too sticky to work with, chill first then scoop. Then put back in the refrigerator for a little bit longer to avoid the cookies from spreading too much)
• Preheat oven to 325°F.
• Bake chilled cookie dough balls in preheated oven for 8-10 minutes. Cool for 5 minutes on the cookie sheet, then move to wire racks to cool completely.
• Store cookies in an air-tight container on the counter for up to a week or freeze for longer storage.

Notes

You can roll the balls of dough in sprinkles before baking if you want. They are also good with a little bit of glaze made from powdered sugar, milk and vanilla.

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Nutrition

Serving: 1cookieCalories: 86kcalCarbohydrates: 9gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gCholesterol: 14mgSodium: 98mgSugar: 5g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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