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 soft simple cookies, these are for you! The sweetened condensed milk adds a rich flavor and great texture to the finished cookies.
They cookies are cute and easy. Just be patient, 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 your 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!
What occasion will you make them for?
- 1 1/2 cups butter
- 14 oz can sweetened condensed milk
- 1/3 cup powdered sugar
- 3 cups flour
- 4 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- Beat butter until smooth and creamy
- Add sweetened condensed milk and powdered sugar and mix on medium until completely incorporated
- Stir in flour, salt and baking powder until just mixed in. Do not over work.
- 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 8-10 minutes then cool on racks.
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 Information:Yield: 66 Serving Size: 1 cookie
Amount Per Serving: Calories: 86Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 125mgCarbohydrates: 9gFiber: 0gSugar: 5gProtein: 1g
All nutritional information is estimated and will depend on the exact ingredients you use.