Sweetened Condensed Milk Butter Cookies
Sweetened condensed milk butter cookies – just 3 simple ingredients, that make these soft buttery cookies very delicious!
I like posting simple recipes, using just a few ingredients. These sweetened condensed milk butter cookies recipe only calls for flour, butter, baking soda, sprinkles to decorate and of course condensed milk. Having half a can of condensed milk, left over from a previous, very successful recipe – Eggless Chocolate Cupcakes With Prague Frosting, I decided to try this cookie recipe.
I had never made cookies using condensed milk, so I searched the internet and found a recipe here: Sweetened condensed milk cookies, where chocolate chips are added to the cookies. You can also see some other variations of the recipe here. The recipe also suggests that you use self rising flour, but I did not have any. So I did not add any chocolate chips, but I decorated my cookies with some rainbow sprinkles (my favorite). For the self rising flour- I just added baking powder to bleached flour and it worked perfect.
Decorating possibilities are also endless: you can top them with shredded coconut, chopped nuts or different colored sprinkles. I’m planning to make them for Christmas and top with green, red and white sprinkles.
These sweetened condensed milk butter cookies are soft and buttery, but not extremely sweet. You can add 1-2 tbsp concessioners sugar to sweeten them a bit more. They are crisp and totally melt in your mouth.
Baking the condensed milk cookies – of course, I had to chill my cookie dough for 2 hours before baking, so they don’t spread. Make sure you don’t over bake them.
This recipe makes around 25 – 1 inch diameter butter cookies.
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Sweetened Condensed Milk Butter Cookies - 3 ingredients only
- 1 stick unsalted butter (4 oz /113 gr) at room temperature
- 1/3 cup sweetened condensed milk
- 1 cup flour
- sprinkles to decorate
In the bowl of a stand mixer cream butter for 2 minutes.
Add condensed milk and beat until soft and fluffy, scraping the sides of the bowl to make sure everything is evenly distributed.
Add flour (self rising or regular flout mixed with baking powder) and mix until incorporated, but do not over mix the dough.
Roll dough into balls of your preferred size.
Line cookie sheets with parchment paper and place cookie balls, leaving at least 1.5 inches between each cookie.
Chill cookies for 2 hours before baking.(Optional, but I recommend it if you don't want your cookies to spread).
When ready to bake, preheat oven to 325 F (160 C).
Bake for 10 - 12 minutes, until edges turn golden. Make sure you keep an eye on cookies, while baking, because they can easily burn.
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