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Simple to make, these soft baked three ingredient condensed milk cookies are festive, light and taste fantastic!
These cookies are great for any party and even Valentine’s day, which is less than a month away.
These come together very quickly and the dough could be prepared days in advance.
This dough is a little soft and I prefer to chill it for at least 30 minutes (or overnight) before I roll the cookies out.
After rolling the dough into balls, I chilled the cookies for 1 more hour before baking.
This completely prevented spreading and this time I ended up with chunkier cookies or even cookie balls (I did not flatten them to keep the ball shape).
To decorate them, you can use any sprinkles of your choice, roll them into chopped nuts or dip these condensed milk cookies in melted chocolate after they are baked.
These condensed milk cookies taste best if they are soft baked.
If you over bake them, they’ll get hard and will not taste as good.
They aren’t overly sweet, so if you like to make them sweeter, swap 1 tbsp flour with powdered sugar.
Make sure you store them in airtight container at room temperature.
More Cookie Recipes
Cherry Jam Cream Cheese Pastries
Berry Lemon Tartlets
Condensed Milk Cookies
Ingredients
- 1/2 cup softened unsalted butter
- 1/3 cup sweetened condensed milk
- 1 cup self rising flour
- sprinkles to decorate
Instructions
- In the bowl of a stand mixer fitted with paddle attachment, cream butter on medium speed for 3 minutes, until soft and fluffy.
- Add condensed milk and beat on medium until incorporated.
- Add in self-rising flour and mix until just incorporated. Do not over mix. This dough is dry and soft, but not crumby,
- Gather dough into a ball and cover with plastic wrap. Chill for 30 minutes.
- After you chill dough for 30 minutes, roll it into balls ( I used 1 Tbsp to measure balls with the same size) and then roll balls into sprinkles. Chill for 1 hour, to prevent spreading.
- Preheat oven to 325 F (160 C). Lime baking sheet with parchment paper (or Silpat). Place cookies onto baking sheet, leaving 1.5 inch between them.
- Bake cookies for 8 minutes for soft baked and 10 minutes for cookies that are more well done. (Outside of the cookies should be starting to set, but they should be soft to touch). Keep an eye on these, because they can easily burn. Baking times may vary.
- Transfer to a cooling rack to cool completely.
Video
Notes
Baking times may vary. Keep an eye on these.
The use of self rising flour is essential. To make self rising flour at home- place 1 1/2 tsp baking powder and 1/2 tsp salt in a measuring cup, then add all purpose flour to measure 1 cup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yum! These cookies look amazing! I’ve never heard of using condensed milk in cookies before! I love that they stayed in little balls after they baked! Pinned!
Thank you Lindsey!
What a surprise when I saw this post Mira. As I did at Halloween, I decorated my candies/brigadeiros for Valentine’s with pink sprinkles. You can always decorate them for the occasion.
Our recipe is a little bit different, Brigadeiros is a staple in Brazilian cuisine, but if there is condensed milk I know for sure this recipe is as good as brigadeiros.
I would love to try your recipe Regina!
I liked this recipe…so easy and light tasting cookies. The second time I made them, I added 1/4t almond extract, and it gave them a bit more flavor. My family agreed that they liked the almond version better. Thanks for the fun and easy idea! I like that I can make several batches with my one can of sweetened condensed milk.
Thanks Bree! Glad you liked the recipe! Will definitely try them with the almond extract, I’m sure they taste amazing!
These were so easy and so delicious!! Thank you for sharing!!!
Great! Glad you liked them Nina!
Recipe was very easy to follow, and these cookies are fantastic! I made a second batch using coconut oil in place of the butter. The slight coconut taste was a pleasant addition.
I made these and they came out delicious. I ended up with a higher yield (I used ap flour with baking powder instead of self rising, easy substitute). They taste just like the little butter cookies we used to get on trays from the Italian bakery. (We always were given one when we went in). I added jimmies, non-pariels, mini chocolate chips, and halved glace cherries (fruitcake cherries) on top. They came out very good. Going to make several batches for our Christmas cookie exchange at church. (We make platters and bring them to nursing homes, police and fire stations, and homeless shelters)