This Condensed Milk Cookies recipe is a simple three ingredient cookie that bakes up soft, buttery, and lightly sweet with almost no effort. If you love easy homemade cookies that come together quickly with pantry staples, this recipe gives you tender cookies with a delicate crumb and classic fork pressed look.
Condensed Milk Cookies are especially great when you want something homemade without a long ingredient list or complicated steps. If you enjoy simple treats like my 3 Ingredient Sugar Cookie Recipe or love browsing easy, no fuss desserts from my full recipe collection, this is a cookie you will want to keep on repeat for everyday baking, lunchboxes, and last minute cravings.
In This Post
Why You’ll Love This Condensed Milk Cookies
- Condensed Milk Cookies use only three simple ingredients you probably already have.
- This Condensed Milk Cookies recipe creates soft cookies with a buttery melt in your mouth texture.
- Condensed Milk Cookies are quick to prep and bake with minimal cleanup.
- This Condensed Milk Cookies recipe is perfect for beginners or baking with kids.
- Condensed Milk Cookies stay tender for days when stored properly.
table talk
With Liliya!
These are the cookies I make when I want something cozy and homemade without pulling out half my kitchen. I love how the condensed milk adds sweetness and softness without needing sugar, and how the dough is forgiving and easy to work with. They always disappear faster than I expect.
Liliya
Ingredients Needed For Condensed Milk Cookies
- Self raising flour. This flour already contains leavening, which helps the cookies rise slightly and stay tender. Sifting it before mixing keeps the dough light and smooth.
- Salted butter. Softened butter adds richness and flavor while helping create a smooth dough. Using salted butter balances the sweetness from the condensed milk without needing extra salt.
- Sweetened condensed milk. This is the star ingredient that provides sweetness, moisture, and structure all in one. It gives the cookies their signature soft texture and subtle caramel like flavor.
How I Make Condensed Milk Cookies
(This is a quick overview of how I make Condensed Milk Cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)
- Preheat the oven. Heat the oven to 180 degrees Celsius or 350 Fahrenheit so it is ready when the cookies are shaped.
- Cream the butter and condensed milk. Beat the softened butter and condensed milk together until the mixture is pale, light, and smooth. This step helps create soft cookies.
- Add the flour. Sift in the self raising flour and gently mix with a spatula until a soft dough forms.
- Chill the dough. Cover and refrigerate the dough for 10 to 15 minutes so it firms up and is easier to shape.
- Shape the cookies. Roll the dough into walnut sized balls and place them on lined baking trays with space between each one.
- Flatten with a fork. Press each cookie gently with a fork to create the classic pattern and even thickness.
- Bake. Bake for about 15 minutes or until the cookies are lightly golden.
- Cool. Let the cookies rest on the tray for 5 minutes before transferring to a cooling rack to cool completely.
Expert Tips for Condensed Milk Cookies
Make sure the butter is soft but not melted so it creams properly with the condensed milk.
Do not overmix once the flour is added to keep the cookies tender.
Chilling the dough briefly makes shaping much easier and prevents spreading.
Bake just until lightly golden to keep the cookies soft.
Condensed Milk Cookies Variations
Fold in walnuts, pecans, hazelnuts, dried fruit, white chocolate chips, etc.
I love baking my Condensed Milk Cookies just until lightly golden so they stay soft and tender in the center. If you prefer a crisper cookie, bake them a few extra minutes while watching closely.
If you want slightly thicker cookies, chill the dough a bit longer before shaping and avoid flattening them too much with the fork.
Storing / Freezing Condensed Milk Cookies
Store Condensed Milk Cookies in an airtight container at room temperature for up to 4 days. You can also freeze the baked cookies once fully cooled for up to 2 months and thaw at room temperature before serving.
How to Reheat Condensed Milk Cookies
If you like them warm, reheat Condensed Milk Cookies in the microwave for just a few seconds until soft.
How to Grab Condensed Milk Cookies for Work and School
Condensed Milk Cookies are ideal for work lunches and school days because they hold their shape, stay soft, and do not require refrigeration. Once the cookies have cooled completely, I like to portion them into airtight containers so they are easy to grab on busy mornings.
For work, a small container or reusable snack pouch works perfectly. These cookies pair well with coffee or tea and make a simple homemade treat that feels comforting without being messy or crumbly.
For school lunches, Condensed Milk Cookies fit easily into lunchboxes or snack boxes. They stay tender for hours and pack well alongside fruit or yogurt. If you are packing them for younger kids, you can slightly underbake them so they stay extra soft by lunchtime.
If you want to get ahead, portion the cookies at the start of the week and store them in a sealed container on the counter. That way, you can grab a few on your way out the door without any extra prep.
FAQs About Condensed Milk Cookies
Can I use plain flour instead of self raising flour?
Yes, but you will need to add baking powder to achieve the same rise.
Why is my dough too sticky?
Chilling the dough slightly longer usually solves this and makes it easier to handle.
Can I make these cookies ahead of time?
Yes, they store well and can also be frozen after baking.
Do these cookies spread a lot?
No, they hold their shape well, especially after chilling the dough briefly.
More Holiday Recipes
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Condensed Milk Cookies
- Total Time30 minutes
- Yield18 cookies 1x
- DietVegetarian
Soft and buttery Condensed Milk Cookies made with just three simple ingredients. These easy cookies have a tender crumb, light sweetness, and classic fork pressed look.
Ingredients
- 125 g self raising flour (1 cup)
- 115 g salted butter, softened (½ cup)
- 75 g sweetened condensed milk (⅓ cup)
Instructions
- Preheat the oven to 180 degrees Celsius or 350 Fahrenheit.
- In a mixing bowl, beat the softened butter and sweetened condensed milk together using a hand mixer until pale, light, and creamy.
- Sift in the self raising flour and gently mix with a spatula until a soft dough forms.
- Cover the bowl and refrigerate the dough for 10 to 15 minutes to firm up.
- Roll the dough into walnut sized balls and place them on baking trays lined with non stick paper.
- Gently flatten each cookie using a fork.
- Bake for about 15 minutes or until the cookies are lightly golden.
- Let the cookies cool on the tray for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
- Do not overmix once the flour is added to keep the cookies tender.
- Chilling the dough makes shaping easier and prevents spreading.
- Bake just until lightly golden for soft cookies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 6g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg
More Sugar & Butter Cookie Recipes
Love a buttery, classic cookie? Don’t miss the full Sugar and Butter Cookies collection, or browse everything in our Cookie Recipes.
