Home » Cookies » Condensed Milk Cookies
5 Comments By Diana on | updated
This post may contain affiliate links. Please read mydisclosure policy.
These Condensed Milk Cookies are a true treat! The drizzle of vanilla icing on top is the perfect sweetness for these melt-in-your-mouth cookies. They’re not only simple to make, but they’re fun to eat as well! If you’re a fan of shortbread cookies and sugar cookies, get ready to love these sweet treats!
Making easy recipes with condensed milk is one of the best ways to prep, bake, and indulge! The sweetened condensed milk paired with the butter and powder sugar creates a texture and flavor that are out of this world!
Topped with a sweet vanilla glaze, these crispy cookies are exactly what you need at the end of a long day (or at the beginning – I’m not here to judge!).
It’s fair to say that I love all things cookies, which is why I’m obsessed with making these Oreo Stuffed Cookies and these Lemon Cake Mix Cookies as well!
Join our Facebook Cookie Group! It’s a community of people who LOVE baking cookies! Join us to find new recipes, share recipes, or to ask cookie questions! 💕
Table of Contents
Why You’ll Love This Recipe
- Fast and Simple – Seriously. You just need less than 30 minutes to prep AND bake.
- Delicious Sweet Flavor – The condensed milk and the vanilla frosting were meant to be. You can also easily change up the topping to whatever you’re craving.
- Easy to Prep – If you need a treat but can’t make it all in one go, you can easily prep the dough and bake them when you’re ready.
- Fun for a Crowd – This simple step-by-step recipe below makes almost 300 mini cookies! Talk about an efficient way to create a delicious dessert.
Condensed Milk Cookie Key Ingredients
Complete list of ingredients with quantities and instructions islocated in the recipe cardbelow
- Salted butter – Using salted butter is key to the flavor and be sure that it’s softened but not melted. Setting the butter out overnight and letting it get soft will give it the perfect baking consistency for this recipe.
- Sweetened condensed milk – You can’t make condensed milk cookies without condensed milk! I always keep a few cans in my pantry, ready to use. Avoid using evaporated milk.
- Powdered sugar – If you’re worried about lumps, sift the sugar before adding it.
- Pure vanilla extract – Use pure vanilla extract instead of imitation vanilla. You’ll notice an immediate difference in the flavor.
- Flour – We need simple all-purpose flour for this recipe, nothing fancy. Make sure to level it when you measure.
- Rainbow sprinkles – Use any sprinkles that you’d like, but rainbow sprinkles are always fun. If you’re making these during the holiday season, change up the sprinkles to reflect the holiday.
- Vanilla icing – Totally optional, but totally delicious. You can also make your own flavored glaze or even buttercream and use that instead.
How to Make Cookies with Condensed Milk
- Get Ready: Preheat the oven to 350°F/180°C degrees and line the baking sheet with parchment paper or a Silpat silicone mat.
- Mix: Use a mixer and combine the butter and sweetened condensed milk.
- Combine: Beat in the vanilla, salt, and powdered sugar until combined.
- Add the flour: Pour the flour in 1 cup at a time and mix well after each cup.
- Add sprinkles: Add the sprinkles and mix.
- Make the cookies: Use a cookie scoop and make the cookie dough balls. Place them on the baking pan. You can flatten the cookies some by pressing down on them slightly.
- Bake: Put the baking sheets in the oven and bake for 8-10 minutes. Once done, move them to a wire rack and let them cool.
- Add icing: After the cookies have cooled, drizzle on the vanilla icing.
Recipe Tips
- You can easily vary the size of the cookies, depending on how you make them (see image above). For mini cookies, add a 1A tip to a piping bag and fill it with cookie dough. Squeeze the dough out onto the baking sheet and flatten them slightly. For medium-sized cookies, use a medium-sized cookie scoop. And for larger cookies, roll some dough in your hand and then use a cup to cut out a larger size of the dough.
- Give the cookies space on the baking sheet. A good rule of thumb is to space them two to three inches apart so that they have room to spread.
- Leave off the frosting. If you don’t want to add the frosting, don’t. These simple cookies will still be delicious without adding it. You can also top with a little bit of powdered sugar, too (or leave them plain because they’re delicious no matter what!).
- The cookies will flatten a little while they’re cooling. You may notice them puff up a bit in the oven, but once they’re removed and cooling down, they will “deflate” a bit and become flat.
- Add-Ins: You can easily mix in chopped nuts like pecans or walnuts, or even top with more sprinkles as well.
Recommended Cookie Making Tools
These tools are all in my kitchen, and help me bake cookies with ease. Pick up any that you don’t already have, and you’ll be ready for baking any time.
- Pyrex Mixing Bowls: There’s something about these clear glass mixing bowls that brings me back to baking with my mother. They are a must for me, even though I’ve tried other bowls, I still come back to these every time.
- Hand Mixer: No need to use a fancy stand mixer for a batch of cookies when a hand mixer does the job just fine. I use this one from Kitchenaid.
- Measuring Cups and Spoons: This set from OXO is just so well designed! There are magnets in the handles so they stack and stick to each other perfectly.
- Kitchen Scales: for measuring ingredients or portions by weight, this glass kitchen scale is my favorite.
- Cookie Scoop: This scoop is a small size, and makes one tablespoon sized scoops, perfect for most drop cookie recipes. I suggest keeping a medium cookie scoop on hand as well.
- Cookie Sheet: I love my Nordic Ware half sheet pans. They are very high quality and last forever.
- Silpat: To line the cookie sheets, a Silpat silicone mat in half size is perfect for making everything non-stick, and you’ll never need to buy parchment paper again.
More Cookie Recipes to Try
- Matcha Crinkle Cookies
- Pistachio Pudding Cookies
- Buckeye Brownie Cookies
- Soft Orange Cookies
FAQs
Can I use unsalted butter for this cookie recipe?
Salted works best, but if all you have is unsalted butter, just add a tiny pinch more salt when you’re making the recipe.
How should I store leftover cookies?
To keep the cookies as fresh as possible for as long as possible, store them in an airtight container. They can be kept at room temperature for one week or chilled in the fridge for two weeks.
Can I freeze these cookies?
Yes, you can freeze these cookies baked or before baking. If freaking baked, just let them cool completely and then add them to a freezer-safe bag or container. I would freeze them prior to adding frosting because that can easily be added once they’re unthawed. If you’re freezing unbaked cookie dough, make sure to scoop out the cookie dough into balls, flash freeze on a sheet pan and then transfer to a ziptop bag and freeze for up to 3 months. Bake from frozen, you might need to add a minute or two to the baking time.
How do I make homemade glaze?
Making your own glaze is easy to do. Just whisk together half a cup of powdered sugar with 3 tablespoons of milk, and it’ll be the perfect consistency to drizzle on top. You can also add pure vanilla extract to flavor the glaze.
How many cookies does this recipe make?
If you make mini cookies, you can make about 280 cookies with this recipe. For regular-sized cookies, this recipe should make about 48 cookies. Either way, it’s a lot of cookies.
These Condensed Milk Cookies are sure to be a hit! Have some milk handy, and get ready to watch them disappear off the cookie plate! Be sure to Pin the recipe to save it and share it with others.
Recipe
Recipe
4.92 from 34 votes
click the stars to rate!
Condensed Milk Cookies
Created by: Fun Cookie Recipes
Prep Time 20 minutes mins
Cook Time 10 minutes mins
48 cookies
These condensed milk cookies are simple and delicious! They're like a cross between shortbread cookies and traditional sugar cookies. You will be making them over and over again!
Equipment
Ingredients
- ½ cup salted butter soft but not melted
- 14 ounces sweetened condensed milk
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 3¼ cups all-purpose flour leveled
- ¼ cup rainbow sprinkles
- vanilla icing optional
Instructions
Preheat the oven to 350°F/180°C degrees and line the baking sheet with parchment paper or a Silpat silicone mat.
Use a stand or a hand mixer, and combine the softened butter with the sweetened condensed milk.
Beat in the vanilla extract, salt, and powdered sugar until well combined.
Mix the flour in 1 cup at a time and mix well after each cup. Make sure that the flour is well incorporated but do not overmix the cookie dough.
Add the sprinkles and give them a quick mix.
Use a cookie scoop and make the cookie dough balls (see note below about cookie size). Place the cookies on the cookie sheet. You can flatten the cookies some by pressing down on them slightly.
Put the baking sheets in the oven and bake for 8-10 minutes. Once done, move them to a wire rack and let them cool.
After the cookies have cooled, drizzle on the vanilla icing.
Notes
- Yield: This recipe makes 48 dropped or flattened cookies and about 280 mini cookies.
- Cookie size: Use a medium cookie scoop to portion out the dough into balls, either dropping directly onto the parchment or rolling between your palms beforehand. For flatter cookies, use a bottom of a clean glass to press down the cookies before baking but be sure that you don’t flatten the cookies too much, or they’ll bake quicker and become tough. If you want to make mini cookies, transfer the dough to a piping bag fitted with a 1A tip and pipe about 1 teaspoon dollops on the parchment about 1-inch apart, then press down with your finger to flatten. If the dough is too still to pipe, this is because you either didn’t let your butter get soft enough or you didn’t properly measure your flour.
- Let the cookies cool completely before adding any glaze or frosting.
Nutrition
Serving: 1cookie | Calories: 83kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 74mg | Potassium: 40mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 81IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 0.4mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
did you make this recipe?
Make sure to follow on Pinterest @funcookierecipes and on Instagram @funcookierecipes
You may also like...
Soft and Chewy Sugar Cookies
No Bake Sugar Cookies
Strawberry Cake Mix Cookies
Soft Orange Cookies
Reader Interactions
Bec says
Yummy dough but didn’t cook all the way through. I tried adjusting bake time but no go.Reply
Tish says
Do you use the scoop and sweep method or the dump and sweep for your flour, or better yet, can you tell me what the weight of each ingredient is? I like to use my scale! Thanks so much, I love your sites!!
Reply
Kaylah says
This is really good, my whole family loves it! The only thing is that it looks nothing like the picture and the texture is a bit off for a cookie. Otherwise, still VERY delicious!Reply
Barbara Lodge says
Super yummy thank you!Reply
Mama says
Looks interesting … will try and post later
Reply
