Condensed Milk Cookies
Simple to make, these soft baked three ingredient condensed milk cookies are festive, light and taste fantastic!
I’ve always loved cookies… And I know I’ve shared this recipe for condensed milk cookies with you a while ago. These cookies are great for any party and even Valentine’s day, which is less than a month away.
But today is a special day. My friend and food blogger Meggan from Culinary Hill had a gorgeous baby girl on Friday! I’m so happy for her family wish them love, luck and happiness!
With her creative recipes, Meggan’s blog is fun to read. She is so sweet and I feel lucky to know her.
In honor of Meggan and her new baby girl, some of her blogging friends and I are throwing her a virtual baby shower.
Joining me for the baby shower are:
Make sure you check their baby shower recipes out and of course head over to Culinary Hill to congratulate Meggan!
I decided to go with an old recipe, in fact, this is the most popular recipe on my blog right now. I’ve been planning to repost the recipe with new, better looking pictures and the baby shower was the perfect excuse to do this.
And of course, cookies are always a great addition for any baby shower menu in my opinion.
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).
And since Meggan’s baby is a girl, I had to add pink sprinkles. Just used Valentine’s Day sprinkles and thought these cookies would be great for Valentines Day, too.
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.
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More Cookie Recipes
- 1/2 cup softened unsalted butter
- 1/3 cup sweetened condensed milk
- 1 cup self rising flour
- sprinkles to decorate
- 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.
Bake cookies 8 minutes for soft baked and 10 minutes for more well done.
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.