Condensed Milk Cookies

    We love any recipe that uses sweetened condensed milk. When used in cookies, condensed milk offers a subtle vanilla flavor and fluffy texture. Playing off the distinct puff, we were inspired to add cream of tartar and a coating of sugar for a cookie that is reminiscent of a snickerdoodle in appearance while still highlighting the flavor of condensed milk. The result is delightfully soft and with a dairy-forward taste reminiscent of tres leches cake.

    Condensed Milk Cookies
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    Condensed Milk Cookies

    Makes about 20 cookies

    Ingredients

    • ⅔ cup (150 grams) unsalted butter, softened (61°F/16°C to 65°F/18°C)
    • ¾ cup (150 grams) granulated sugar, divided
    • 1 large egg yolk (19 grams), room temperature
    • ⅓ cup (118 grams) sweetened condensed milk
    • 2 teaspoons (8 grams) vanilla extract
    • 1⅓ cups (167 grams) all-purpose flour*
    • 2 tablespoons (16 grams) cornstarch
    • ¾ teaspoon baking powder
    • ½ teaspoon kosher salt
    • ½ teaspoon cream of tartar
    • ¼ teaspoon baking soda

    Instructions

    • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and ½ cup (100 grams) sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape paddle and bottom and sides of bowl. Add egg yolk, beating well until combined. Add condensed milk and vanilla, beating just until combined.
    • In a medium bowl, whisk together flour, cornstarch, baking powder, salt, cream of tartar, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined.
    • Line rimmed baking sheets with parchment paper.
    • Using a 1½-tablespoon spring-loaded scoop, scoop dough (about 28 grams each), and roll into balls. Place on prepared pans, and freeze for 15 minutes.
    • Preheat oven to 350°F (180°C).
    • In a small bowl, place remaining ¼ cup (50 grams) sugar. Carefully roll each frozen dough ball in sugar to coat, and place 2 inches apart on prepared pans.
    • Bake until puffed and edges are lightly browned, 12 to 14 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 3 days.

    Notes

    *We used Bob’s Red Mill® All-Purpose Flour.

    The post Condensed Milk Cookies first appeared on Bake from Scratch.

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