Condensed Milk Cookies
Here’s a brief look at the history of condensed milk and how it became a pantry staple.
Condensed Milk
Did you know that some of our most loved condensed milk recipes have roots going all the way back to 1931? 🥛🍪
During a Borden Kitchens promotion, homemakers were invited to submit original recipes using Eagle Brand® Sweetened Condensed Milk—with the promise that it made baking quicker, easier, and surer. A $25 prize was offered, and more than 80,000 recipes were submitted!
These condensed milk cookies highlight exactly why sweetened condensed milk has been trusted for generations. Simple to make and wonderfully reliable, they bake up tender with lightly crisp edges, just the right amount of sweetness, and a subtle dairy flavor. A timeless recipe that proves great baking doesn’t have to be complicated.
Using only the egg yolk keeps the cookies tender and rich while preventing excess spreading.
Cornstarch and cream of tartar help create a soft, delicate crumb.
Freezing the dough briefly before baking helps the cookies hold their shape and bake evenly.
These cookies pair beautifully with tea, coffee, or a simple glass of milk.
CONDENSED MILK COOKIES
Makes about 20 cookies
⅔ cup (150 grams) unsalted butter, softened
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
1. 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.
2. In a medium bowl, whisk together flour, cornstarch, baking powder, salt, cream of tartar, and baking soda. With the mixer on low speed, gradually add the flour mixture to the butter mixture, beating just until combined.
3. Line rimmed baking sheets with parchment paper.
4. Using a 1½-tablespoon spring-loaded scoop, scoop dough (about 52 grams each), and roll into balls. Place on prepared pans, and freeze for 15 minutes.
5. Preheat oven to 350°F.
6. In a small bowl, place the remaining ¼ cup (50 grams) of sugar. Carefully roll each frozen dough ball in sugar to coat, and place 2 inches apart on prepared pans.
7. 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.
