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.
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Equipment
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.
Ingredients
Butter adds flavour, 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 Ingredients
Weighing ingredients is more accurate than measuring cups overall, and this is my recommendation for my recipes as they are all developed and tested using grams only.
However, I have activated the grams-to-cup conversions on the recipe card. Simply click on "cups" underneath the ingredient list. For these conversions, cups are equal to 236mL/8 fluid ounces, tablespoons are 15mL and teaspoons are 5mL.
Measuring cups and spoons are an essential addition to every kitchen! Especially if you don't use a kitchen scale. Invest in a set to ensure you add the correct ingredients for accurate measuring. When in doubt - always use a level spoon or cup measure.
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, or the gas mark by 1.
For baking, a general rule is to have the oven rack in the middle of the oven.
For best baking results invest in an oven thermometer, as the temperature dials on the oven may not be accurate. Place the thermometer in the middle of the center rack for the most accurate results. I hang my oven thermometer off the center of my oven rack.
Keep in mind that all ovens work slightly differently and bake times may need to be adjusted slightly for your specific oven.
Storage
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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📖 Recipe
Condensed Milk Biscuits (Cookies)
Ingredients
- 450 grams butter softened
- 1 tin sweetened condensed milk (395 grams/14oz)
- 340 grams white sugar caster or granulated
- 680 grams plain or standard grade flour
- 4 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- 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 softened,340 grams white sugar caster or granulated
- Add in the condensed milk, and vanilla essence. Mixed until well combined.1 tin 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 or standard grade 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.
Video
Notes
Nutrition
Nutrition information is an estimate, accuracy of nutritional information for any recipe on this site is not guaranteed. If scaling the recipe remember to scale your cook and bakeware accordingly.
Penny says
This recipe sounds delicious and I would love to give it a go once I buy a tin of condensed milk, but I am a bit surprised at the 4 teaspoons of baking powder. Why is this?
Mary-Lou says
Hi
This recipe calls for 680 grams of plain flour or all-purpose flour, which results in about 3/4 teaspoon of baking powder per cup of flour, which is around the usual ratio of about 1 teaspoon baking powder per cup of flour.
Regards,
Mary-Lou
Hinna says
How many cups of flour would this be ?
Mary-Lou says
Hi,
I have just updated my recipe plugin which now converts to US customary cups as well. So that is 1 3/4 cups white sugar caster or granulated, 5 1/4 to 5 3/7 cups plain or standard grade flour
Regards
Mary-Lou
Jean Morgan says
I love this recipe, I read through the recipe at least three times as I thought the “sweetened condensed” milk was maybe a mistake. But it isn’t! No oven temperature could I find. I used 375 F for approximately 10/11 minutes and they turned out perfect. Soft and I did some with thumbprint and some with fork print. Definitely a keeper, thanks so much.
Mary-Lou says
Thanks, Jean,
I'm so glad they turned out perfect!
The temperature is stated at 170°C, but I'm going to add in the F right now. I've been adding the F temp to my recipes as well since I have added the US customary measurements function to the recipe card and this one must have slipped through the cracks. Thank you so much for bringing that to my attention!
Sandra Baker says
This recipe does sound amazing, but I haven’t made them yet.
I just wanted to drop a note to thank you for the US customery conversions that you included in your instructions. That was a bonus that really shows what kind of person you are. {Very kind and thoughtful.}
I cannot wait to make these!
Mary-Lou says
Hi Sandra!
Thank you for stopping by and commenting! Your kind words have really made my week! And I hope the cookies come out amazing 🙂
Peter says
I have been donated 3 tins of carnation caramel, can I substitute it for the normal Carnation condensed milk in making this recipe.I’ve made umpteen biscuits from the above recipe, which are highly sort after local elderly ladies
Mary-Lou says
Hi Peter,
I'm so glad the ladies are enjoying the biccies!
As for a caramel substitution, I have no idea if that would work, and I haven't attempted or even thought about it as a substitution. The biscuit/cookie dough will probably be drier as it isn't as soft or liquid as the condensed milk. . So if I was going to give this a bash (and I want to as soon as I'm in a functional kitchen again - we are in the process of moving), I would substitute out the condensed milk for the caramel, and still add the flour in 3 to 4 batches, but keep in mind that maybe the dough will need a touch less flour. But since you have made these before you know what the dough should look and feel like. I would also probably start with a 1/4 or 1/2 batch to test it out.
If you try and this works out, please let me know!
I will say, if you haven't seen it yet, a good use for caramel is my Peppermint Crisp Tart (which can be made in small individual portions for the local ladies), and also makes a great filler or topping with chocolate cake. Or you can even make thumbprint cookies with them.
Floripes says
Please let me know if is ok to cut out the granulated sugar without changing the structure of the cookies. I know the condensed milk would provide enough sweetener for me, yet, is the granulated sugar still needed?
Thank you!!
Mary-Lou says
Hi,
I have never baked these without sugar and haven't tried a reduced-sugar version because I think the biscuit is perfect as is. I would say the sugar is still needed for this cookie, and leaving it out would completely alter the flavour, texture and structure of the cookies. However, feel free to experiment with perhaps slightly less sugar in your version of the cookies.
Regards
Sarah says
Thank you for fab moorish delicious recipe and especially for giving the choice of metric measurements I wish more postings would do this as not all of us use cups or wish too so a big thank you
Mary-Lou says
Hi Sarah,
Thank you for your kind words!
I am definitely a metric gal myself, and think the scale is far superior to the cup 🙂
Shannon says
Hi Mary-Lou,I only recently discovered your pin. My biscuits turned out beautifully and I'm so glad to come across recipes for SA. I'm now definitely a fan and will continue to follow you. SA biscuit recipes are so hard to find. Thank you 😊
Mary-Lou says
Hi,
I'm so glad you found my pin and my site! I'm glad you are now a fan 🙂 Welcome to the Salty Ginger Community!
Glen says
I tried this recipe and I was using regular condensed milk and ube condensed milk which I combined both since I have leaf over condensed milk in the fridge. I am lucky to have the weight at home so i followed the grams conversion. It came out just like sugar cookies. Except i have extra nice smells from the ube condensed milk. Really delicious. Thank you for sharing this recipe. May you continue to share your recipes. God bless.
Mary-Lou says
I have never heard of ube condensed milk. And love the idea of using it in these biscuits! I too am an avid fan of combining leftovers to make a meal or delicious bakes. Thank you so much for sharing with me. I'm glad they came out great!
Moyra Frencken says
These biscuits turned out heavenly, I put the dough in a big piping bag with a round fat nozzle and they piped easily. Just a big time saver and easy to handle. They dont hold their shape perfectly but its alot quicker and less messy than spooning out the dough. I'm in South Africa and used Cordon Blue margarine for shortening. DELICIOUS!