Condensed Milk Cookies - Prepare from Scratch
We adore any recipe that incorporates sweetened condensed milk. When added to cookies, condensed milk provides a gentle vanilla flavor and a light, airy texture. Inspired by its unique puffiness, we decided to include cream of tartar and a sugar coating, creating a cookie that visually resembles a snickerdoodle while still emphasizing the condensed milk flavor. The outcome is wonderfully soft with a dairy-rich taste reminiscent of tres leches cake.
Yields approximately 20 cookies.
- 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), at 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
In a stand mixer bowl equipped with the paddle attachment, cream the butter with ½ cup (100 grams) of sugar at medium speed for 3 to 4 minutes, pausing to scrape the paddle and the sides of the bowl. Incorporate the egg yolk and mix well until fully combined. Add in the condensed milk and vanilla, mixing just until combined.
In a medium bowl, combine the flour, cornstarch, baking powder, salt, cream of tartar, and baking soda. With the mixer on low speed, gradually mix the flour mixture into the butter mixture, mixing just until incorporated.
Line rimmed baking sheets with parchment paper. Using a 1½-tablespoon spring-loaded scoop, portion the dough (roughly 28 grams each) and roll into balls. Place these on the prepared pans and freeze for 15 minutes.
Preheat the oven to 350°F (180°C). In a small bowl, add the remaining ¼ cup (50 grams) of sugar. Carefully roll each frozen dough ball in the sugar for coating, then arrange them 2 inches apart on the prepared pans.
Bake until they are puffed and the edges are lightly golden, approximately 12 to 14 minutes. Allow them to cool on the pans for 5 minutes before transferring to wire racks to cool completely. Store in an airtight container for up to 3 days.
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We adore recipes that incorporate sweetened condensed milk. When it's added to cookies, condensed milk provides a delicate vanilla taste and a light, airy texture.