Condensed Milk Cookies

A plate of cookies with coffee cups in the background.

One bowl of cookie dough, 48 cookies, and absolutely no reason to share unless you're feeling unusually generous. These old-fashioned condensed milk cookies bake up soft with a delicate chew, and you can dress them up with sprinkles for any occasion. The dough can be made ahead, the cookies freeze beautifully, and nobody needs to know about the emergency stash behind the frozen broccoli. Some secrets are worth keeping.

Course cookies

Cuisine American - Vintage

Servings

Calories 109kcal

Author Marye Audet-White

Ingredients

1 ½ cups butter room temperature
14 ounces sweetened condensed milk
⅓ cup powdered sugar
3 cups all purpose flour
3 teaspoons baking powder
1 teaspoon vanilla
½ teaspoon salt

Instructions

Beat the butter until smooth.
Add the sweetened condensed milk, powdered sugar, and vanilla.
Mix on medium speed, scraping sides of the bowl often, until smooth and all ingredients are mixed in well.
Mix the flour, baking powder, and salt.
With mixer on low, stir in the dry ingredients just until well blended.
Dough will be soft.
Cover with plastic wrap and chill for 1 hour or overnight.
Remove dough from refrigerator.
Drop by small cookie scoop or teaspoonfuls to the prepared baking sheet.
Top with sprinkles as desired.
Put into freezer to chill while the oven is preheating to 325F.
Bake 12-15 minutes.
Cool on cookie sheet for at least 5 to 10 minutes before removing to wire racks.

Notes

Storage:

These will keep in an airtight container at room temperature for a week. Freeze for up to 3 months.

Tips:

Be sure to use sweetened condensed milk - like Eagle Brand.
When using basic ingredients, you want good flavors to shine through. Splurge on a high-quality butter or gourmet vanilla—it's worth it!
Line your baking sheet with parchment paper for easy cleanup.
The chill time is important, both when resting the dough initially and after shaping the cookie dough balls. So, don't skip it!

Nutrition