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.
In a large mixing bowl, beat softened butter until smooth and creamy.
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.
Stir in flour, salt and baking powder until just mixed in. Do not over work. It will be a soft dough.
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.