Milk Cookies

Hey friends, welcome to my kitchen! Today, we’re making something really special: condensed milk cookies that are so simple, you’ll wonder why you didn’t make them sooner. These cookies are my take on the popular milk biscuits you find in bakeries, especially in places like India. We’ve just made them even better and easier by using rich, sweet condensed milk.

What’s the big deal with these cookies? It’s all about the texture. They’re not just sweet; they’re incredibly buttery and melt-in-your-mouth. I recently made a batch for my family, and they were gone in minutes. The best part? The recipe is foolproof. With just a few ingredients and a no-fuss method, you’ll have a dough that’s easy to work with and bakes up into perfect, golden rounds. They’re the kind of cookies that pair perfectly with a cup of coffee or tea, and they’re guaranteed to become your new go-to.

A Quick Look at the Recipe

This milk cookies recipe is all about simplicity and big results.

• Prep Time: 15 minutes.
• Cook Time: 15 minutes.
• Total Time: Just 30 minutes!

Serving Size: You’ll get about 30 cookies out of this recipe. Need more? No problem. Just double the recipe—it’s super easy to scale.

Scaling Table

Ingredient	Single Batch (30 cookies)	Double Batch (60 cookies)
Unsalted Butter	115g (1/2 cup)	230g (1 cup)
Granulated Sugar	50g (1/4 cup)	100g (1/2 cup)
Vanilla Extract	1 tsp	2 tsp
Sweetened Condensed Milk	200g	400g
All-Purpose Flour	180g (1 1/2 cups)	360g (3 cups)
Salt	Pinch	1/4 tsp

Difficulty Level: This is a beginner-friendly recipe. Seriously. If you have a bowl, a spoon, and an oven, you can make these cookies. It’s one of the easiest recipes I know.

Equipment: You’ll need an electric mixer (or a wooden spoon), a big mixing bowl, a baking sheet, and some parchment paper.

Make-Ahead/Meal Prep: The good news? You can make the dough ahead of time! Just wrap it in plastic and stick it in the fridge for up to 3 days, or in the freezer for up to 3 months. When you’re ready to bake, you don’t even need to thaw it—just add a couple of extra minutes to the baking time.

What You’ll Need

These Condensed Milk Cookies get their amazing flavor from just a few key ingredients. We’re keeping it simple so the creamy, buttery taste can really shine.

Full List: For this recipe, you’ll need 115 grams (1/2 cup) of unsalted butter, which should be at room temperature. This is crucial! You’ll also need 50 grams (1/4 cup) of granulated sugar, which gives you just the right amount of sweetness. Don’t forget the teaspoon of vanilla extract for a warm, aromatic note. The real star of the show is 200 grams of sweetened condensed milk. It acts as both a sweetener and a binder, giving the cookies their signature texture. Finally, you’ll need 180 grams (1 1/2 cups) of all-purpose flour and a pinch of salt to balance all those sweet flavors.

Substitutions:

• Only have salted butter? Go ahead and use it, just skip the added pinch of salt.
• For a different texture, try using powdered sugar instead of granulated sugar. It can make the cookies even lighter.

A Quick Tip: Make sure your butter is at room temperature. It should be soft enough to press your finger into it easily, but not so soft that it’s oily or melted. This is the secret to a light and fluffy cookie.

Let’s Bake!

Let’s walk through this process together. It’s so easy you can’t mess it up!

First things first: Preheat your oven to 180°C (350°F). While it’s heating up, line a cookie sheet with parchment paper. This makes sure your cookies don’t stick and cleanup is a total breeze.

Cream the butter and sugar: In a large bowl, mix the room-temperature butter and the granulated sugar. If you’re using an electric mixer, beat them for about 2-3 minutes. If you’re using a wooden spoon, it might take a little longer—around 5 minutes. You’re looking for a change here: the mixture should become lighter in color and fluffy. This step is super important because it adds air to the dough, which helps the cookies rise and gives them that tender texture.

Mix in the liquids: Next, add the sweetened condensed milk and vanilla extract to the creamed mixture. Keep mixing until everything is smooth and well-blended. It should look glossy and feel luscious.

Add the dry ingredients: Now for the final step of the dough. Add the all-purpose flour and the pinch of salt. Beat on low speed just until a smooth, cohesive dough forms. Whatever you do, don’t overmix! As soon as the flour disappears and the dough comes together, stop. Overmixing can make your cookies tough and chewy, and we want that melt-in-your-mouth kind. The dough should be soft and smooth, not sticky or dry.

Shape and bake: Using a tablespoon or a small cookie scoop, drop rounded balls of dough onto your baking sheet. Leave about 2 inches of space between them. You don’t need to flatten them; they’ll spread a little on their own. Pop the tray into the preheated oven for 12-15 minutes.

Cooling down: Keep a close eye on your cookies. When they’re ready, the edges will be a beautiful light golden brown. The centers will still look soft but will be set. Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. The bottoms will be a darker golden color.

Shake it Up!

This simple easy Milk Cookies recipe is a great starting point for your own creations. Get creative!

Flavor & Texture Ideas:

• Add a handful of chocolate chips or chopped chocolate.
• For a different flavor, try a different extract like almond or even a hint of pineapple.
• Want some spice? Add a pinch of cardamom or a sprinkle of nutmeg.
• For a more elegant look, drizzle them with melted chocolate or a dusting of powdered sugar.

Making it Your Own:

• Chocolate Chip Bliss: Fold in some chocolate chips or chopped chocolate at the end of the mixing process.
• Jam-Filled Delights: Create a thumbprint in each cookie before baking, then fill it with your favorite jam.
• Nutty Crunch: Add chopped nuts like walnuts or pecans for extra texture.
• Sandwich Cookies: Cut a small hole in the center of half the cookies before baking. Once cooled, sandwich them together with a dollop of sweetened condensed milk or Nutella.

Serving & Storing

Once these delicious cookies are ready, here’s how to enjoy and store them.

Serving Suggestions: These Condensed Milk Cookies are great on their own, but they’re even better with a good beverage. They’re perfect for dipping in a cup of coffee, a glass of milk, or a warm cup of tea. For a fun twist, stack them on a small platter with a side of fresh berries or a scoop of vanilla ice cream.

Storage: Store the cooled cookies in an airtight container at room temperature. They’ll stay fresh and delicious for up to a week.

Freezing: Remember, you can freeze both the dough and the baked cookies! To freeze baked cookies, arrange them in a single layer on a baking sheet until they’re frozen solid, then transfer them to a freezer-safe bag or container. This keeps them from sticking together. When you want a treat, just grab one and let it thaw at room temperature. They taste just as good as the day they were baked!

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