Easy Cookies Made with Sweetened Condensed Milk

Okay, friend, I have to tell you about these cookies. Seriously, these sweetened condensed milk cookies have become my absolute obsession lately. You know those nights when you just need a little something sweet, but the thought of pulling out a million ingredients and spending hours baking feels impossible? Yeah, me too! This recipe is like a magic wand for those moments. They’re ridiculously easy, taste like a dream, and my family devours them like there’s no tomorrow. Honestly, they remind me a little of those classic shortbreads, but with this wonderfully soft, chewy texture that’s just… divine. If you’re looking for that perfect cookie that’s sweet without being overpowering, incredibly tender, and comes together in a flash, you’ve found it. Get ready to fall in love.

What is sweetened condensed milk cookies?

So, what exactly *are* these delightful little treasures? Think of them as your shortcut to cookie heaven. The star ingredient here, of course, is sweetened condensed milk. It’s not just about adding sweetness; that thick, creamy milk does some serious work in the cookie department. It gives them this incredibly tender crumb and a unique, almost caramel-like undertone that you just can’t get from regular milk or butter alone. They’re not overly complicated like some fancy layered cakes or intricate pastries. They’re simple, honest cookies that let the quality of their few, humble ingredients shine. It’s essentially taking a few pantry staples and transforming them into something truly special. If you’ve ever loved a really good shortbread for its buttery goodness, or a chewy chocolate chip cookie for its texture, these sweetened condensed milk cookies hit a beautiful sweet spot right in between.

Why you’ll love this recipe?

There are so many reasons why this recipe has earned a permanent spot in my baking rotation, and I have a feeling it’ll do the same for you. First off, let’s talk flavor. These cookies have a delicate sweetness that’s not overwhelming. The sweetened condensed milk gives them this lovely, subtle caramel note that makes them so addictive. They’re not overpoweringly sweet, which I really appreciate. Then there’s the texture – oh, the texture! They’re wonderfully soft and chewy in the center with just the slightest hint of crispiness around the edges. It’s that perfect balance that makes you want to grab another one (or three!) immediately. And simplicity? Forget about it. This recipe is a lifesaver on busy weeknights or when unexpected guests pop over. You probably have most of the ingredients in your pantry right now. I’ve tested this with different kinds of vanilla extract, and while the classic is great, a little almond extract really makes them sing! Plus, they’re incredibly budget-friendly, which is always a win in my book. Unlike some recipes that call for special flours or expensive flavorings, these are made with everyday staples.

How do I make sweetened condensed milk cookies?

Quick Overview

Making these cookies is an absolute breeze. You’ll basically cream together some butter and sugar, whisk in the magic ingredient (sweetened condensed milk!), add your dry ingredients, and then fold in your flavorings. The dough comes together in one bowl, and honestly, the hardest part is waiting for them to bake and cool! What I love is that there’s no chilling required, no complicated techniques. It’s truly a “mix, bake, and enjoy” kind of situation. This recipe is designed to be foolproof, so even if you’re new to baking, you’ll get perfect results.

Ingredients

For the Main Batter:
1 cup (2 sticks) unsalted butter, softened (Make sure it’s really soft, almost like frosting consistency. This makes a huge difference in how smoothly everything comes together.)
3/4 cup granulated sugar (You can play with this a little, but this is the sweet spot for me.)
1 (14-ounce) can sweetened condensed milk (Don’t use evaporated milk, it’s a different thing entirely! This is key for the texture and sweetness.)
2 teaspoons vanilla extract (Or almond extract for a different twist!)
2 1/2 cups all-purpose flour (Sifted flour is always a good idea for lighter cookies.)
1 teaspoon baking powder (Gives them just a little lift.)
1/2 teaspoon salt (Balances the sweetness perfectly.)

For Optional Mix-ins (Get Creative!):
1 cup chocolate chips (Milk, dark, or white – your choice!)
1/2 cup chopped nuts (Walnuts or pecans are lovely.)
1/2 cup dried cranberries or cherries (For a tart little surprise.)

For the Simple Glaze:
1 cup powdered sugar (Also known as confectioners’ sugar.)
2-3 tablespoons milk (Or cream for extra richness.)
1/2 teaspoon vanilla extract (Optional, but it adds a lovely aroma.)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheating to 350°F (175°C). Line your baking sheets with parchment paper. This is a non-negotiable step for me! It prevents sticking and makes cleanup a total breeze. You’ll want to use standard-sized baking sheets.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking them together ensures that the leavening agent and salt are evenly distributed, which is super important for consistent cookies. Give it a good whisk until it looks uniform.

Step 3: Mix Wet Ingredients

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer. Then, pour in the sweetened condensed milk and the vanilla extract. Mix on medium speed until everything is well combined and looks smooth and creamy. It will look quite thick and luscious at this stage.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix here! Overmixing can lead to tough cookies, and we definitely don’t want that. Stop mixing as soon as you don’t see any more streaks of flour. If you’re adding any mix-ins like chocolate chips or nuts, gently fold them in with a spatula now.

Step 5: Prepare Filling

This is where the “filling” part of the name comes in, though for these cookies, it’s more of a swirl or an optional add-in rather than a separate filling. If you’re doing a swirl, you’d prepare a separate, thicker chocolate or nut butter mixture and dollop it in. For this basic recipe, we’re keeping it simple and just adding mix-ins directly into the dough. If you wanted to do a swirl, you’d typically mix something like melted chocolate with a bit of peanut butter until smooth and then dollop that over the cookie dough before swirling. For this recipe, we’re sticking to the simpler cookie!

Step 6: Layer & Swirl

Since this is a simpler version of a cookie that *can* be swirled, we’re just going to scoop the dough. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. If you *were* doing a swirl, you’d place dollops of your swirl mixture on top of the cookie dough balls and then use a toothpick or knife to gently swirl them together. For these, no swirling needed, just smooth scoops!

Step 7: Bake

Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers look set but still slightly soft. They might not look completely done in the middle, but they will continue to cook as they cool on the baking sheet. I always err on the side of slightly underbaking for that perfect chewy texture. Keep an eye on them, as oven temperatures can vary!

Step 8: Cool & Glaze

Let the cookies cool on the baking sheets for about 5 minutes before carefully transferring them to a wire rack to cool completely. While they’re cooling, you can whip up the simple glaze. Whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract in a small bowl. Add more milk, a teaspoon at a time, until you reach your desired drizzling consistency. Once the cookies are completely cool, drizzle the glaze over the tops. This is the perfect time to add sprinkles if you’re feeling festive!

Step 9: Slice & Serve

Once the glaze has set a bit, your delicious sweetened condensed milk cookies are ready to be enjoyed! They’re fantastic served at room temperature. You can slice them in half if you want to share (though I wouldn’t blame you if you didn’t!).

What to Serve It With

These cookies are honestly so versatile, they fit in just about anywhere! For a cozy breakfast, they are just heavenly alongside a steaming mug of coffee or a warm cup of tea. The sweet, buttery flavor is the perfect start to the day. At brunch, I love to arrange them on a pretty platter with fresh berries and a dollop of whipped cream – they feel just fancy enough! If you’re serving them as dessert, they’re amazing on their own, but you could also pair them with a scoop of vanilla bean ice cream for an extra-special treat. And for those quiet, cozy moments when you just need a little pick-me-up? They’re the ultimate companion to a glass of cold milk. My kids always ask for seconds when I have a batch of these ready to go. They’re also fantastic for bake sales or potlucks because they travel so well and everyone seems to love them.

Top Tips for Perfecting Your Sweetened Condensed Milk Cookies

I’ve made these cookies more times than I can count, and over the years, I’ve picked up a few tricks that really help make them extra special. First, when it comes to the butter, make sure it’s truly softened. If it’s too cold, it won’t cream properly with the sugar, and you might end up with a greasy dough. If it’s too warm, the cookies can spread too much. Room temperature is your friend here! For the flour, measuring it correctly is key. Spoon it into your measuring cup and level it off with a straight edge; don’t scoop directly from the bag, as this can pack too much flour in, leading to dry, tough cookies. When you’re combining the wet and dry ingredients, remember my mantra: “just until combined.” Seriously, resist the urge to keep mixing! A few streaks of flour are fine; they’ll disappear during baking. Overmixing develops the gluten in the flour, which is what we want to avoid for a tender cookie. If you’re feeling adventurous and want to try some variations, don’t be afraid! I’ve added a little lemon zest to the dough, and it was surprisingly delicious, adding a bright, fresh note. For the glaze, consistency is everything. If it’s too thick, add milk drop by drop. If it’s too thin, add a bit more powdered sugar. I learned this the hard way with a glaze that ran right off the cookies onto the counter! For baking, I always recommend rotating your baking sheets halfway through the baking time. This ensures even browning, especially if your oven has hot spots. And for doneness, look for those lightly golden edges. The centers should look just set. They’ll firm up beautifully as they cool.

Storing and Reheating Tips

One of the best things about these sweetened condensed milk cookies is how well they store. If you’ve managed to have any leftovers (which is rare in my house!), you can keep them at room temperature in an airtight container for up to 3-4 days. Just make sure they’re completely cooled before you seal them up, otherwise, they can get a bit soggy from the trapped moisture. If you know you won’t get through them that quickly, they also do wonderfully in the refrigerator for up to a week. I store them in a container with a piece of wax paper between layers to prevent sticking. For longer storage, these cookies freeze beautifully! You can wrap individual cookies or a batch in plastic wrap and then place them in a freezer-safe bag or container for up to 3 months. When you’re ready to enjoy them from frozen, just let them thaw at room temperature for about 30 minutes. I usually wait to add the glaze until after the cookies have cooled completely, especially if I’m planning to store them for more than a day. If you’ve already glazed them, they’ll still store fine, but be a little more gentle when stacking them.

Frequently Asked Questions

Final Thoughts

So there you have it – my beloved sweetened condensed milk cookies! I truly hope you give these a try because they’re just pure comfort in cookie form. They embody everything I love about baking: simple ingredients, a straightforward process, and a result that brings so much joy. They’re perfect for those moments when you need a little treat, for sharing with loved ones, or even just for enjoying with a quiet cup of tea. If you love this recipe, you might also enjoy my classic chocolate chip cookies or my incredibly easy no-bake peanut butter cookies – they’re in a similar vein of simple, crowd-pleasing deliciousness! I can’t wait to hear how your sweetened condensed milk cookies turn out! If you make them, please let me know in the comments below – I love seeing your creations and hearing your thoughts. Happy baking!