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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What you need for this recipe
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 gives a classic buttery flavour, but these taste just as great when baked with baking margarine. I like to use salted butter in addition to the salt for a nice sweet-salty flavour.
- Condensed milk is the major player when it comes to flavour in this cookie. When I made these I used the “light” version, but you can even use coconut, or oat condensed milk.
- Vanilla extract is superior to vanilla essence. But, if all you have on hand is the essence, go for it.
- White or caster sugar – allows the flavour of the condensed milk to come out. I have not tried this recipe with brown sugar.
- Flour – I would recommend plain/all-purpose/standard grade flour.
These condensed milk cookies are made with no eggs.
See the recipe card for quantities.
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 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 12-18 minutes. Allow the cookies to cool on a cooling rack.
Pro Tips for This Recipe
Allow all your ingredients to come to room temperature. This allows the ingredients to combine and get to know each other a little easier. If it's a bit cold, zap the ingredients in the microwave in 10-second bursts.
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 US customary conversions on the recipe card, these are based on generally accepted 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.
Fan-forced or fan-assisted oven temperature must be decreased by 20°C/25F. Use an oven thermometer to determine the accuracy of your oven dial. For best baking results invest in an oven thermometer.
Substitutions / Variations
For a dairy-free or vegan version of this recipe, simply substitute the butter with baking margarine or a vegan alternative, and the condensed milk with plant-based condensed milk such as coconut or oat.
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.
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.
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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 12-18 minutes. Allow the cookies to cool on a cooling rack.
Notes
Nutrition
Nutrition information is an estimate. 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