These condensed milk biscuits (cookies) are thick, soft, chewy, and flavoured with condensed milk. The perfect all-rounder of the biscuit world.
I grew up with this very condensed milk biscuit recipe. This recipe came from the Kei Road Women's Association Centenary Recipe Book along with the Romany Creams.
This recipe didn't need many changes, I increased the salt content to 1 teaspoon of salt, which really plays off well with the condensed milk. All the quantities have been converted from the original pounds and ounces to metric.
This recipe does not need any special equipment. You can use a handheld electric mixer, stand mixer or even mix by hand.
A cookie scoop can come in handy when dividing the cookie dough.
A baking sheet or even a roasting pan can be used to bake these cookies.
Butter adds flavor, softness, and moisture and sometimes aids in the leavening of baked goods. I use New Zealand butter in my recipes, which has approximately 82% butterfat and can be very yellow (similar to European or Irish butter). Butter cannot be substituted with butter or margarine spreads, but it can be substituted with baking margarine.
Salt is a crucial ingredient in all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal.
Plain granulated or white sugar allows the flavour of the condensed milk to come out. Recently I tested this recipe with less sugar, at 300 grams (or 1 ½ cups), and this makes a great biscuit.
Vanilla extract to add a slight vanilla flavour.
Plain, standard-grade, or all-purpose flour.
Baking powder gives these biscuits a bit of lift.
Sweetened condensed milk is the major player when it comes to flavour in this cookie. I have used the "light" version before and it works great. Sweetened condensed milk is milk that has been heated until 60% of the moisture has been removed and sweetened with sugar (approximately 54 grams) to create a shelf-stable milk product.
For vegan condensed milk biscuits or cookies, baking margarine and plant-based condensed milk can be used.
These condensed milk cookies are made with no eggs.
You can also add sprinkles or chocolate chips to these cookies. Or, you can hollow out the centre and add some jam or caramel for thumbprint cookies.
Making the Condensed Milk Cookies
Step 1 - This condensed milk cookie recipe is fairly easy. It begins with bringing all the ingredients to room temperature. If the room temperature is still a bit cold for the butter and sugar creaming, zap the butter in 10-second increments in the microwave to soften it up a bit. Prepare the cookie sheets by lining them with parchment paper. Preheat the oven to 170°C/340F.
Step 2 - Cream together the butter and sugar until light and fluffy.
Step 3 - Add in the condensed milk, and vanilla essence. Mixed until well combined.
Step 4 - Whisk together the dry ingredients to ensure they are evenly distributed within the flour. Then add the flour in batches of 3 or 4 to the butter mixture and mix until a soft dough forms.
Step 5 - Divide the cookies either using a cookie scoop ( I used a 5cm cookie scoop and then divided each scoop into two for smaller biscuits) or roll our balls approximately 3cm in diameter. Place the rolled cookies onto a cookie sheet about 4 cm apart and squash down until about 1cm tall, using your fingers or a fork.
Step 6 - Allow the cookies to rest in the fridge for at least 30 minutes before baking. This will firm up the cookies and prevent spreading. However, if you want thinner, crispier cookies you can skip this step.
Step 7 - Place the cookies about 5cm or 2 inches apart on the prepared baking sheet. Bake the cookies for approximately 12-14 minutes. Allow the cookies to cool on a cooling rack.
Making Levain/New York Style Cookies
To make thicker Levain/New York Style cookies, portion the cookies out using an ice-cream scoop. Rest the cookies for 30 minutes in the fridge and then bake for 15 minutes.
Making Cutout Cookies
Recently, I decided to test this particular cookie recipe as a cutout cookie. I placed the cookie dough between two sheets of baking paper and rolled the dough out to about 7mm thick. Then I refrigerated the dough for an hour.
I then cut them out using plain rounds as well as a few shapes. And baked them for 10 minutes. This resulted in a soft sugar cookie.
But they do expand or spread approximately 3mm out from the edge during baking. So this recipe, while can be used for cutouts, I would stick to simpler shapes.
Pro Tips for This Recipe
Room Temperature Ingredients
Use room-temperature ingredients! Using room temperature ingredients ensures that ingredients in the batter or dough will incorporate easier. Take note that room temperature refers to around 20°C/68F.
- To bring eggs to room temperature quickly, place them into warm water for about 10 to 15 minutes.
- To bring butter to room temperature quickly, cut the butter into cubes and zap it in the microwave at 20% power in 10-second intervals. Or place the cubes in a bowl over warm water (such as with a double boiler) over low heat for 1 minute!
- Milk, buttermilk, and cream can be brought to room temperature by zapping in the microwave at 20% power in 10-second intervals. Or on low heat for a minute or two swirling every 10-15 seconds.
- If the butter is too warm/soft for baking - pop it into the fridge for 20-30 minutes.
Weighing & Measuring Ingredients
Weighing ingredients with a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.
However, I have activated the metric-to-cup conversions. Simply click on "cups" or "metric" for your preferred measurements. For these conversions, cups are equal to 240 millilitres/8 fluid ounces, tablespoons are 15 milliliters and teaspoons are 5mL.
Ovens & Air Fryers
The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F.
For baking, make sure the oven is fully preheated, and that the rack is in the middle of the oven. Open the oven as little as possible. For best baking results use an oven thermometer.
Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.
These cookies can be stored in an airtight container at room temperature for about 2 weeks. Preferably a beautiful cookie tin!
Condensed Milk Cookies FAQ
Condensed milk adds tenderness, moisture, and flavour and adds to the colour of the biscuit crust.
Yes! This recipe contains no eggs. The condensed milk adds moisture.
No, the sugar is important to the overall structure and taste of the cookie. However, I have tested the recipe with 300 grams (1 ½ cups) of sugar and it works perfectly.
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Condensed Milk Biscuits (Cookies)
- Bring all the ingredients to room temperature. If the room temperature is still a bit cold for the butter and sugar creaming, zap the butter in 10-second increments in the microwave to soften it up a bit. Preheat the oven to 170°C/340F.
- Cream together the butter and sugar until light and fluffy.450 grams butter, 340 grams white granulated sugar
- Add in the condensed milk, and vanilla essence. Mixed until well combined.395 grams sweetened condensed milk, 1 teaspoon vanilla extract
- Whisk together the dry ingredients to ensure they are evenly distributed within the flour. Then add the flour in batches of 3 or 4 to the butter mixture and mix until a soft dough forms.680 grams plain flour, 4 teaspoon baking powder, 1 teaspoon salt
- Divide the cookies either using a cookie scoop ( I used a 5cm cookie scoop and then divided each scoop into two for smaller biscuits) or roll our balls approximately 3cm in diameter. Place the rolled cookies onto a cookie sheet about 4 cm apart and squash down until about 1cm tall, using your fingers or a fork.
- Allow the cookies to rest in the fridge for at least 10 minutes before baking. This will firm up the cookies and prevent spreading. However, if you want thinner, crispier cookies you can skip this step. Bake the cookies for approximately 12-14 minutes. Allow the cookies to cool on a cooling rack.
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. As an Amazon Associate and member of other affiliate programs,I earn from qualifying purchases.