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Stack of condensed milk cookies.

Condensed Milk Biscuits (Cookies)

These condensed milk biscuits (cookies) are thick, soft, chewy, and flavoured with condensed milk. The perfect all rounder of the biscuit world.
4.47 from 52 votes
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Prep Time: 15 mins
Cook Time: 10 mins
Additional Time: 10 mins
Total Time: 35 mins
Servings: 48 cookies
Calories: 149kcal
Author: Mary-Lou


  • 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


  • 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.


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.
Oven temperature is never consistent across various varieties of ovens. The best way to ensure an accurate temperature is to use an oven thermometer. Keep this in mind and check the cookies about 3 minutes before the time is up. For fan-forced or fan-assisted ovens decrease the temperature by 20°C/25F.
For a smaller batch of cookies - simply divide the ingredients into half or even a third.
This recipe makes approximately 4 dozen cookies, depending on the size of your cookie dough balls.
Store in an airtight container at room temperature for about 2 weeks.


Serving: 1cookie | Calories: 149kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 151mg | Sugar: 8g

Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly.

Did you make this recipe?Mention @marylou_saltyginger on Instagram and tag or #saltygingerblog so that I can see your creations!
Course :Dessert
Cuisine :South African
Keyword :biscuits, cookies, dessert