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Sweetened condensed milk cookies –  just 3 simple ingredients, that make these soft buttery cookies very delicious!

Sweetened condensed milk cookies stacked on top of each other
Sweetened Condensed Milk Cookies

I like posting simple recipes, using just a few ingredients. Three main ingredients in these Sweetened Condensed Milk Butter Cookies with Sprinkles.

These sweetened condensed milk butter cookies recipe only calls for flour, butter, baking soda, sprinkles to decorate and of course condensed milk.

What to do with a can of condensed milk?

What if you have leftover 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.

Ingredients to make condensed milk cookies

  • sweetened condensed milk
  • butter
  • flour
  • sprinkles (optional)

How to make these Sweetened Condensed Milk Butter Cookies?

  1. 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.

  2. Add flour (self rising or regular flour mixed with baking powder, 1 cup of flour + 1.5 tsp baking powder + 0.5 tsp of salt) and mix until incorporated, but do not over mix the dough.

    Roll dough into balls of your preferred size.

  3. Line cookie sheets with parchment paper and place cookie balls, leaving at least 1.5 inches between each cookie.

  4. Chill cookies for 2 hours before baking.(Optional, but I recommend it if you don’t want your cookies to spread).

  5. 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.

 

Tips to make these cookies with condensed milk?

The original recipe also suggested 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.

These cookies 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.

Recipes With Condensed Milk

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4.86 from 7 votes

Sweetened Condensed Milk Butter Cookies

Sweetened condensed milk cookies -  just 3 simple ingredients, that make these soft buttery cookies very delicious!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 12

Ingredients 

  • 1 stick unsalted butter, (4 oz /113 gr) at room temperature
  • 1/3 cup sweetened condensed milk
  • 1 cup flour
  • sprinkles to decorate

Instructions 

  • 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 flour mixed with baking powder, 1 cup of flour + 1.5 tsp baking powder + 0.5 tsp of salt) 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.

Video

Nutrition

Calories: 65kcal, Carbohydrates: 12g, Protein: 1g, Cholesterol: 3mg, Sodium: 11mg, Potassium: 42mg, Sugar: 4g, Vitamin A: 25IU, Vitamin C: 0.2mg, Calcium: 26mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: cookies
Cuisine: American
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

 

condensed-milk-butter-cookies-recipe
 

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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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37 Comments

  1. I really wanted to open a can of sweetened condensed milk (because I love to eat it?) but didn’t want to waste a whole can since I can’t eat that much so I looked up cookies made with it and this came up 1st! I just whipped up a batch and they are in the freezer and fridge (freezer so I do t have to wait as long!) the dough taste amazing! I can’t wait to bake them!!!

    1. Thanks Renee! Hope you like the cookies! Yeah, you can even taste the dough, since there is no raw egg in it!

  2. I was a bit confused on the recipe for the BUTTER cookie. In the actual recipe, you stated “One cup flour” . After reading through the recipe, it states “self rising or regular flout ( I assume you meant flour…L.O.L.) and add baking powder to regular flour. I assume the ratio of 1 cup regular flour is 1 teaspoon baking soda?

    Also, you can buy 7 ounce cans of sweetened condensed milk at the 99 Cent store. Think I will try this recipe now!

    1. Hi Tracey, I corrected the flout, thank you 🙂 I add 1 1/2 tsp baking powder, 1/2 tsp salt per 1 cup of flour for self rising.

  3. Once again, I mistakenly opened a can of condensed milk instead of the evaporated milk for my pumpkin pie. Rather than throw the condensed milk away, I searched online to find something to do with it, and stumbled upon this recipe. I doubled the recipe, used regular flour, added about 2 tsp vanilla extract, rolled the dough into a log, and threw it in the refrigerator for a few days. I Just baked them last night— took dough out of refrigerator, cut pieces about 1/2″ wide, pressed some sprinkles on, baked them for 10 min, and they are great! They held their shape perfectly, and did not spread out. The taste/consistency is a cross between a sugar cookie and English shortbread (probably due to the use of regular flour). Will definitely make this recipe again— it would be perfect for my 3 year old; something so easy that she can help with for holiday baking! Thanks! —- I think vanilla extract is a must add, and a pinch of sea salt would be a good addition too, especially if mixing in chocolate chips

  4. I wish you’d mentioned to use sprinkles before baking and to press the round balls flat for those of us who don’t bake that often!  Also did you chill the dough or make the cookie balls and chill on the trays? I made the balls first and it took up a lot of space in the fridge – chilling just the dough would have been easier unless that wouldn’t work as well. I made mine into little cookie sandwiches with jam and fresh honey from my mother in law’s bees.

    1. I’m sorry, you always add sprinkles before baking so they stick. Sprinkles do not stick to baked cookies.
      I usually chill the balls, this is how I do it. The reason why is because if you chill the whole dough, it is then hard to make balls from hardened dough and from the heat of your hands the balls will soften again. does this make sense?
      Also why I did not mention pressing the balls? Because it is optional.
      Glad you made these and liked them!!!

  5. The recipe for the sweetened condensed milk cookies needs to be corrected to indicate that the flour needs to be SELF-RISING flour. You mention it in the text but not in the recipe, so when the recipe is printed out, it’s wrong! Oh, and also that the butter should be SALTED butter. Thx.

    1. No using self rising flour is not mandatory and I did not use salted butter. Why did you decide it is salted? I never buy this kind of butter. Sorry if you don’t like the cookies, I definitely do.

  6. I’m dumb and suggested a cookie swap at game night last week, well now game night is tomorrow and I’ve been so overwhelmed at work that I didn’t start baking cookies for the swap until… NOW. This simple recipe is a life saver. I made a x4 batch and decorated them with holiday sprinkles. Adds a nice variety to my other 5 kinds of cookies :^) thank u thank u thank u

  7. The recipe is a good basic, easy to make, condensed milk leftover recipe. I added nutmeg, would’ve add her friend cinnamon (but hubby don’t like her), also added the vanilla, and after done topped off with orange marmalade….mmmm good!